1 bottle/tin spanish sardines in corn/olive oil
1 bloch goats cheese
spring roll wrappers
oil for frying
Remove the sardines from the bottle and place these on a paper towel to drain the excess oil. Mash the sardines lightly and set aside. Cut the goats cheese into thin strips (about the size of French fries). Take a teaspoon full of the mashed sardines and spread on the spring roll wrapper.Top with goats cheese, then roll into a spring roll, moistening the edge of the wrapper with water to seal. Fry the spring roll until golden brown. Serve hot with vinegar on the side. *adjusted from Appetite Magazine*
The rolls can be served with rice and scrambled egg at a brunch or as an appetiser on its own. This recipe is a yummiberry spin-off from the traditional Filipino breakfast dish called Kesong Puti and Sardines Lumpia, where they use unskimmed carabao’s milk cheese.