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Sardine Spring Rolls

  • Cook Time : 10 minutes
  • Total Time : 25 minutes
  • Method : Fried
  • Cuisine : Asian Fusion

Description

Crispy spring rolls filled with seasoned sardines. Perfect as a snack or appetizer, they’re crunchy, savory, and full of flavor.

Ingredients

  • 3 Tins Kendel sardines in oil, drained
  • 1 tablespoon Lemon/Lime Juice
  • 1 tablespoon Kendel Vegetable Oil
  • 1 tablespoon Kendel Hot Pepper Sauce
  • 1 tablespoon tomato, remove seeds
  • 3 tablespoons onion, finely chopped
  • 3 tablespoons sweet pepper, finely chopped
  • 1 scotch bonnet pepper (remove seeds), finely chopped
  • ½ teaspoons Black pepper
  • 15 Spring Roll Shells
  • Small bowl with water (for sealing rolls)
  • 2 cups Kendel Vegetable Oil (for frying)

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Instructions

  1. Heat the tablespoon of oil in a frying pan, sauté tomato, onion, sweet pepper, scotch bonnet pepper, black pepper for three minutes.
  2. Remove from heat and allow to cool. In a bowl combine sardines and lemon/lime juice, mash together.
  3. Add sardine mixture to sautéed seasoning, mixing well. Set aside to cool.
  4. Place spring roll shell on a board, lightly moisten the edges with water
  5. Place about 1 tablespoon of filling near the bottom third of the wrapper. Keep the filling compact and avoid overstuffing.
  6. To roll, fold the bottom edge of the wrapper over the filling. Tuck it snugly under the filling to form a tight roll.
  7. Fold in the left and right sides toward the centre, like an envelope.
  8. Continue rolling upward until the spring roll is sealed. Use a dab of water to seal the edge if needed.
  9. Continue with the remaining wrappers and filling.
  10. Add the 2 cups of oil to a frying pan and heat over medium-high heat. Add half the spring rolls and fry until light brown, taking care to move them around in the oil to ensure they are evenly browned and cooked through. Repeat the process.
  11. Remove spring rolls from pan using a slotted spoon. Put to drain on absorbent paper and
    serve warm.