msc_ecolabel

Sardine spring rolls

Prep Time 30 mins
Cooking Time 15 mins
Serves 6

Recipe By

Nanie & Phare d'Eckmühl Nanie is the author of Tomate sans grainesPhare d'Eckmühl is an organic brand from Chancerelle, France and the oldest cannery in the world.

Sardine
120g rice- for sushi
1 tablespoon rice vinegar
1 pinch of sugar
1 pinch of salt
2 tins of MSC certified sardine fillets
6 rice spring rolls wrappers
1 tomato, seeded and diced
1 medium carrot, grated
1 bunch of parsley, chopped
130g fresh beansprouts (or from a can, well drained)
Lemon juice- to taste
Salt and pepper- to taste
Basil leaves and/or parsley- to garnish
1. Rinse the rice in cold water until the water runs clear, drain well.

2. Place the rice into a saucepan with 200ml cold water. Cover and bring to the boil, stir and then simmer for 10-15 minutes, keeping the lid on. Once the water has evaporated and the rice is fully cooked, empty the rice into a dish or bowl.

3. Mix the rice vinegar, sugar and the pinch of salt in a small bowl, then pour onto the rice and mix well. Set aside to cool.

4. In a different bowl, flake the sardine fillets with a fork, then stir in the tomato, carrot, parsley and beansprouts. Season with lemon juice, salt and pepper.

5. When the rice is cold, make the spring rolls. Start by placing the rice wrapper in a container of warm water until it has completely softened. Then place the wrapper on a clean dry cloth to absorb any excess water.

6. Place the rice wrapper on a work surface, then layer the rice and sardine filling on the bottom half of the wrapper. Next, fold the sides over slightly, before folding over the filled bottom edge.

7. Roll tightly and slowly pushing in the filling as you go. Halfway through, add the basil or parsley leaves, and then continue rolling tightly until the end. Repeat this wrapping method for the other 5 rolls.

8. Plate up, eat and enjoy!

Ingredients

Method

120g rice- for sushi
1 tablespoon rice vinegar
1 pinch of sugar
1 pinch of salt
2 tins of MSC certified sardine fillets
6 rice spring rolls wrappers
1 tomato, seeded and diced
1 medium carrot, grated
1 bunch of parsley, chopped
130g fresh beansprouts (or from a can, well drained)
Lemon juice- to taste
Salt and pepper- to taste
Basil leaves and/or parsley- to garnish
1. Rinse the rice in cold water until the water runs clear, drain well.

2. Place the rice into a saucepan with 200ml cold water. Cover and bring to the boil, stir and then simmer for 10-15 minutes, keeping the lid on. Once the water has evaporated and the rice is fully cooked, empty the rice into a dish or bowl.

3. Mix the rice vinegar, sugar and the pinch of salt in a small bowl, then pour onto the rice and mix well. Set aside to cool.

4. In a different bowl, flake the sardine fillets with a fork, then stir in the tomato, carrot, parsley and beansprouts. Season with lemon juice, salt and pepper.

5. When the rice is cold, make the spring rolls. Start by placing the rice wrapper in a container of warm water until it has completely softened. Then place the wrapper on a clean dry cloth to absorb any excess water.

6. Place the rice wrapper on a work surface, then layer the rice and sardine filling on the bottom half of the wrapper. Next, fold the sides over slightly, before folding over the filled bottom edge.

7. Roll tightly and slowly pushing in the filling as you go. Halfway through, add the basil or parsley leaves, and then continue rolling tightly until the end. Repeat this wrapping method for the other 5 rolls.

8. Plate up, eat and enjoy!
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