Sri Lankan Fish Rolls

Sri Lankan Rolls are a popular tea-time snack loved by every Sri Lankan. They are also called Sri Lankan Chinese Rolls. It’s a deep-fried snack with a crepe stuffed with a spicy fish or chicken filling, then coated in breadcrumbs. I love fish rolls made fresh and hot.

Ingredients

For the fish filling

200g canned Tuna/ Salmon or any boiled fish

1 tsp  freshly ginger garlic paste
1/4 tsp turmeric powder

1 tsp Chillie powder (adjust as per spicy requirements)
1/2 tsp cumin powder/curry powder 
1 tsp pepper powder

100g boiled potatoes
2 small green Chillies (finely, chopped)
1 medium sized onion (finely, chopped)
1 small tomato (finely, chopped)
3 tbsp sunflower oil/ vegetable oil 
a small piece of cinnamon stick (optional)
Salt (as per taste)

Pandan leaves

Curry leaves

For the pancake batter

2 cups all purpose flour

1 tbsp sugar

1/2 teaspoon of salt

1 tbsp milk

2 1/4 cups of water (add more if the batter is too thick)

For the coating

Remaining pancake batter

3 eggs slightly beaten

2 cups of breadcrumbs or as required

Other

Vegetable oil for deep frying

Directions

Make the filling:

1. Start by boiling the potatoes, then mash them and set them aside.
2. Next, heat oil in a pan over medium to high heat. Once the oil is hot, add a cinnamon stick, a few cloves, garlic, onions, and green chilies. Sauté them for about a minute until they become fragrant.
3. Add the turmeric powder, cumin powder, and chili powder to the pan, stirring constantly for a few seconds to allow the spices to release their flavors.
4. Once the spices are well-mixed, add the tomatoes. Continue sautéing until the tomatoes break down and become soft and mushy.
5. Now, add the fish to the pan, seasoning with salt and pepper. Stir the mixture while allowing the fish to cook for a minute or so over high heat. Be sure to keep stirring so the fish doesn’t stick to the pan.
6. Finally, add the mashed potatoes to the pan and combine everything well. Continue mixing until the filling is smooth and evenly distributed. Turn off the heat and transfer the filling to a dish. Let it cool completely before using it.
7. Once cooled, shape the filling in rolls shape as in the picture and set it aside. This will make it easier to place the filling into the rolls when you’re ready to assemble.

Make the pancake batter

In a mixing bowl, mix all the ingredients and make smooth batter using a hand whisker. It should not be runny or thick. (Do not blend the batter in the blender)

Make the Rolls

1. Heat a crepe pan and slightly wipe it with little oil. 
2. Pour 1/4 cups of the pancake batter on to the heated pan. (I often use a non-stick hopper pan/crepe pan to make the pancakes)
3. Once one side is cooked, slide the crepe on to a plate and fold both sides and roll tightly to form a neat shape. (Rolling tightly is the key to crack free rolls. Do not keep any gaps for air)
4. Apply some pancake batter on the edges to seal it well. Make all the rolls and refrigerate  for 30 minutes. This helps the rolls to set. 
5. Now coat each roll with egg batter and then breadcrumbs respectively. Repeat with every roll. Set the rolls to set for at least an hour. This will help the breadcrumbs stick to the pancake. You may also freeze at this step to be fried later. 
6. Now heat oil in medium heat and when it is hot enough deep fry the rolls in medium heat. When the heat is too high, the rolls would rupture so always watch out the heat. 
7. When the rolls are golden in colour, take the rolls out of oil in to paper towels as it will continue to fry even once taken out. Enjoy!

Notes:

You can freeze rolls up to a month. After coating with breadcrumbs, place them in an airtight plastic container neatly and fill it with breadcrumbs. Freeze well up to once month. Once thawed do not freeze again.