RECIPES - STARTERS

INGREDIENTS

DIPPING SAUCE
2	tablespoons rice wine vinegar
2	tablespoons soy sauce
1	tablespoon lime or lemon juice
2	teaspoons palm (or regular) sugar
1-2	teaspoon sweet chili sauce, to taste
SPRING ROLLS
2	tablespoons ginger, finely grated
2	tablespoons fresh coriander, chopped
1	tablespoon chives or green onion, finely chopped
1	teaspoon lime or lemon juice
5	sheets spring roll pastry or
20	won ton wraps
20	Sequim Bay oysters, freshly shucked
	peanut or canola oil, for brushing

DIRECTIONS

• Preheat oven to 350°C.
• Whisk the dipping sauce ingredients together in small bowl to dissolve sugar and set aside.
• Combine the ginger, coriander, chives and juice in a small bowl. 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). Place an oyster on the center of each and top with a little of the ginger mixture. 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. Bake for 10-12 minutes or until golden brown and crisp.
• Serve immediately with the dipping sauce.