Combine 225 g scallops cut into small slices, 4 chopped Chinese dried mushrooms, previously soaked, 8 chopped water chestnuts, 3 chopped spring onions, 1 tsp grated root ginger, 1 tsp light soy sauce, 1 tsp sesame oil and seasoning.

Cut 5 spring roll wrappers into 4, envelop 2 tsp of the filling in each and seal with eggwash made with the addition of 25 g flour. Golden deep fry in groundnut oil for 5 minutes.