I don’t get canned sardines in tomato sauce. Do you? I don’t really know why I even buy it. The only thing I would use it for (and have) is to sandwich it between two slices of bread and then toast the whole thing… which now that I think of it, is super lame. Uhm okay, so sardines are loaded with omega-3 fatty acids, calcium, iron and potassium, and coz they are low on the oceanic food chain, they contain low amounts of mercury. But for the life of me, I can’t think of real delicious ways to enjoy it. I have a can lying around in my pantry, I can’t remember how it got there, but by hook or by crook I must use it so that I don’t have to see it again. Ever. Maybe.
Twiddling my thumbs one afternoon, I decided to introduce the tomato sauce-soaking sardines to a pack of Perfect Italiano Mozzarella Cheese. Then I thought how about rolling the two up in wonton skin and then deep-fry these savory cheesy rollups to make mini spring rolls? So I did.
My idea is to roll up chunks of mozzarella cheese in wonton skin, because the gooey stringy cheese when melted will be a great contrast to the crispy wonton skin after deep frying. The sardine adds flavor and dimension to my rollups, making this a fairly easy and fuss-free snack.
Cheesy Sardine Wonton Rollups
1 packet wonton skin
1 can sardine in tomato sauce
1 packed Perfect Italiano Traditional Mozzarella
Oil for deep-frying
In a bowl, break up the sardines with a fork. Slice the mozzarella cheese into chunks, about 1/2″ thick and 1 to 2″ long. Starting from the corner of a single piece of wonton skin, place a small amount of sardine and mozzarella, then roll inwards, taking care to tuck in the sides. Dab a bit of water at the corners to make the wonton skin stick and contain the contents securely. Don’t overstuff these! Deep-fry until golden brown and serve immediately.
These rollups turned out pretty good, if I may say so myself. Even though it’s not super fancy, I was popping these into my mouth one after another once they were cool enough to touch. The crispy wonton skin definitely gives an interesting juxtaposition of texture to the gooey mozzarella cheese. And boy, I’m glad I used up that can of sardines. Does anyone have any delicious sardine recipes to share?