1.Heat oil in a wok or large frying pan on high. Stir-fry fennel, scallop, carrot and onion for 1-2 minutes. Remove from heat and stir in water chestnuts, coriander, teriyaki sauce, sherry and chilli sauce.
2.Spoon a heaped teaspoonful of fennel mixture onto each wonton wrapper. Roll up to form a parcel. Dampen edges with water to seal.
3.Heat vegetable oil in a wok on high. Deep-fry spring rolls in batches (3 at a time) for 1-2 minutes each until golden. Drain on paper towel. Serve with sweet chilli sauce or soy sauce with chilli slices.
Green prawns can be used in place of scallops. If a small piece of wonton wrapper dropped into the oil sizzles immediately, it is ready to use.Note