SPICY SARDINE SUMMER ROLLS
Light, fresh, and fiery — these rolls are your new go-to for heatwave snacking.
There’s a reason Piri Piri has stayed a staple in Portuguese cooking for centuries — it brings the perfect kind of heat. Not melt-your-face-off spicy, but warm, flavorful, and vibrant. At BELA, we’ve bottled that balance. Our Piri Piri tins — from smoky sardines to spiced mackerel — are packed with high-quality fish and just the right level of fire. Rooted in traditional Portuguese preserving culture, these tins carry the history of spice and seafood in every bite. And with our recipes, you’re in control: turn it up or take it easy. You set the heat — we bring the flavor.
Light, fresh, and fiery — these rolls are your new go-to for heatwave snacking.
Think beyond the can. These Vietnamese-style summer rolls are proof that BELA’s Piri Piri sardines were made for more than just toast. Wrapped in crisp veggies and cooling herbs, the smoky heat of our sardines gets balanced out by a punchy, spicy dipping sauce. They’re bright, bold, and endlessly riffable — add more chili if you’re brave, or keep it cool and let the Piri Piri do its thing. Perfect for lunch, snack time, or impressing guests who “don’t usually like sardines.”
Ingredients
- 1 tin BELA Sardines or Macherel in Extra Virgin Olive Oil with Piri Piri & Smoke Flavor
- 3 Tbsp cream cheese (or Greek yogurt for lighter version)
- 1 Tbsp mayo
- 1 tsp fresh lemon juice
- 1 small garlic clove, grated or pressed
- 1 tsp hot sauce (Piri Piri, Tabasco, or your favorite) — add more if you want extra fire
- ½ tsp smoked paprika or cayenne
- Pinch of salt + black pepper
- Fresh parsley or chives, finely chopped (optional, for garnish)
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Prep your filling:
Rinse and pat dry all your veggies and herbs. Julienne the carrots and slice the cucumber into thin sticks. Tear or chop the lettuce into roll-sized pieces. Gently break the sardines into halves or thirds, being careful to keep the pieces intact. Set everything up in a “rolling station” so it’s easy to access.
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Soften the rice paper wrappers:
Fill a large shallow dish or plate with warm water. Working one at a time, dip a rice paper wrapper into the water for about 10–15 seconds, just until it becomes soft and pliable. Lay it flat on a clean surface (a slightly damp cutting board or smooth plate works best).
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Assemble the rolls:
In the center of the rice paper, layer a small handful of lettuce, a few carrot and cucumber sticks, a mix of mint and cilantro leaves, and 1–2 pieces of BELA Piri Piri sardines. Add a few slices of chili if you like extra heat. Drizzle about ½ tsp of the sardine oil over the filling to boost the flavor.
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Roll it up:
Fold the bottom of the rice paper up over the filling, then fold in the sides like a burrito. Roll tightly from the bottom up, keeping everything snug as you go. Repeat with the remaining wrappers and filling ingredients.
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Make the dipping sauce:
In a small bowl, whisk together the sriracha (or sambal), lime juice, fish sauce, sugar or honey, and water until smooth. Adjust spice or sweetness to taste.
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Serve and enjoy:
Arrange the rolls on a platter. Serve immediately with the spicy dipping sauce on the side. These are best fresh, but you can store them covered in the fridge for a few hours if needed — just don’t skip the sauce!
