Oyster Spring Rolls

By: Sally James

  • Cuisine:


  • Course:




  • 2 tbsp ginger, finely grated
  • 2 tbsp cilantro, fresh chopped
  • 1 tbsp chives or green onion, finely chopped
  • 1 tsp lime or lemon juice
  • 5 sheets spring roll pastry , (or 20 won ton wraps)
  • 20 oysters, freshly shucked
  • Peanut or canola oi, for brushing
  • 2 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • 1 tbsp lime or lemon juice
  • 2 tsp palm (or regular) sugar
  • 1-2 tsp sweet chili sauce, to taste



  1. Preheat oven to 350°F.
  2. Whisk the dipping sauce ingredients together in small bowl to dissolve sugar and set aside.
  3. Combine the ginger, coriander, chives and juice in a small bowl.
  4. Lay out a sheet of spring roll wrap and cut into 4 or lay out a won ton wrap. (Keep the remainder of the pastry, covered, under a clean damp tea towel while working to prevent drying out.)
  5. Place an oyster on the centre of each and top with a little of the ginger mixture.
  6. Brush edges with water and wrap as for a spring roll. Place, seam side down, on a lightly oiled or lined baking tray and brush lightly with oil.
  7. Bake for 10-12 minutes or until golden brown and crisp.
  8. Serve immediately with the dipping sauce.