Scallop spring rolls with five spice and coriander

Create a great spring dish with fresh scallops, a mooli salad and piquant dipping sauce
By Hairy Bikers
Scallop spring rolls with five spice and coriander
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 25 minutes
  • Effort: easy


For the scallop spring rolls

  • 12 king scallops, cut into four pieces or 24 queen scallops, halved
  • 12 sheets of spring roll wrappers
  • chinese five spice
  • 12 coriander leaves
  • 1 tsp cornflour
  • 50 ml water
  • groundnut oil, for deep-frying

For the salad

  • 100 g mooli (white radish)
  • 2 spring onions, shredded
  • 30 g chopped pickled ginger

For the dipping sauce

  • 1 red chilli, deseeded and chopped
  • 1 clove garlic, crushed
  • 1/2 lemon, juice only
  • 1 tbsp soy sauce
  • 1 tbsp dry sherry


1. For the scallop spring rolls: on a lightly floured work surface lay out a sheet of spring roll pastry. In the middle, near one end, lay a row of four scallop quarters (or two halves), sprinkle with five spice powder, and tear a coriander leaf equally over the scallops.

2. Mix the corn flour and the water together to form a paste. Using the paste, seal the spring roll pastry as you go and roll up into a spring roll. If it starts to get to thick, cut off the excess pastry. Make 12 and set aside on an oiled plate and cover with a damp tea towel to stop them drying out.

3. For the salad: in a bowl, mix together the mooli with a heap of spring onions and pickled ginger. Transfer to a plate.

4. For the dressing: in a small bowl, mix together the chilli, garlic, lemon juice, soy sauce, and sherry.

5. Heat the oil in a frying pan and fry the spring rolls until golden. Drain on kitchen paper, then place on to the salad next to a portion of pickled ginger and spring onions. Serve with the dipping sauce.

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