Fried Spring Roll with Sardine

Fried Spring Rolls are my favorite snack, the stuffing depends on what is available, sometimes its sticks of crunchy vegetables (carrots or jicama)  cooked with mushroom and minced chicken or pork and dipped in sweet chili sauce. 

For a savory version I like to roll mine with Sardine paratel.

The spring roll sheets are easily available in any supermarket and it comes in handy squares that's ready to roll. I'm using 6x6 in square sheet.

Please refer to my sardine paratel recipe below.

In a wok, heat 1 cup of oil. Place a sheet of spring roll sheet on a dry surface, with one of  the pointed ends pointing towards you. 
Place a teaspoon of the filling at the edge of a sharp corner and wrap the filling like an envelope. Then roll up and damp a little water on the edge of the pointed end and seal it.

Repeat with the remaining wrapper. Gently place each  roll into the hot oil, taking cake not to over crowd the wok as the rolls fries in a jiffy, (it takes about 40 seconds).

Remove and drain over a kitchen towel. Serve immediately as it tends to get slightly soggy.

Be sure to roll enough for every one.

Enjoy...jue