Sardine Egg Roll

material:
- Chicken eggs 5 grains -
- 300 grams of canned sardines, drained -
- 100 grams of steamed potatoes, mashed -
- Onions 1 / 2 fruit, chopped -
- 1 baang Celery, thinly sliced ​​-
- Salt to taste -
- Sardine sauce 3 tbsp -
- Cooking oil 250 ml -

Kuah:
- 2 cloves garlic, minced -
- Onions 1 / 2 fruit, roughly chopped -
- 2 tablespoons tomato sauce -
- Kuah sardeng 4 tbsp -
- Water 100 ml -
- Salt to taste -
- Flour 1 tablespoon cornstarch, dissolved in a little water -

Method:
1. Beat 3 eggs and a pinch of salt until blended. Heat 2 tablespoons oil over non-stick omelette pan, make a thin egg omelette. Remove and set aside.
2. Mix sardengan and potatoes, add onions and celery. Stir well. Add 1 egg, salt and sauce sardines, smooth.
3. Take a piece of omelet, fill with batter sardines. Roll up like a spring roll. Beat the remaining egg, dip the rolls in it dadr.
4. Oanaskan oil, fry the egg rolls until browned. Lift.
5. Sauce: Heat 2 tablespoons oil, saute garlic and onions until fragrant let.
6. Put all the ingredients, Thicken with cornstarch. Lift. Cut dough into pieces, flush with the sauce. Serve.

Serves 2