Crispy Egg Rolls, Sri Lankan Style

Chinese style egg rolls used to be my favourite of all the snacks my mom made for my school lunchbox. I even asked her to make those for special occasions like Eid and my birthdays. I have been making those for years now for my own kids too.

These Sri Lankan style, Crispy Egg Rolls are a new addition to my kids’ most requested dishes. I came across this very yummy recipe while reading about Sri Lankan cuisine. It is a popular street food in the country and is made with a spicy tuna curry, mashed potatoes and boiled eggs, all encrusted in a pancake like flat bread and then breaded and deep fried till crispy and golden.

The idea clicked instantly with me as I imagined how delicious it would be to bite into so many layers of everything good! To cook food from different countries is the best way to know the culture and people of that country. I was introduced to Sri Lankan recipes by a very dear friend Niloofa, and I have always found it to be a heart, bold and vibrant cuisine. This recipe is dedicated to her.

Traditionally the tuna is tempered with spices or Seeni Sambol ( sweet onion relish) is added to the filling. I had to improvise and convert the recipe to my family’s palate and available ingredients. Nobody is very fond of tuna at our place so I switched to boneless chicken instead. And tried to create a spicy tempering with fried onions, chillies, cumin and bay leaf. The filling turned out really yummy. You can also add ready made sambol sauce to perk things up.

If you love eggs as much as I do, I’m sure you will make these rolls again and again.
The little parcels can be made ahead, folded and frozen to be used when required. Just thaw and drudge them in flour, egg and bread crumbs coating and fry for quick and yummy snack.

2 cups plain flour
2 cups milk
4 eggs

4 hard boiled eggs
2 large potatoes
1 cup tuna or boneless chicken
1/2 teaspoon salt
1 teaspoon black pepper
1 small onion, chopped
2 teaspoons red chilli flakes
1 teaspoon cumin seeds
1 curry leaf
1 tablespoon sunflower oil

1+1/2 cup plain flour
2 eggs, beaten
2 cups bread crumbs

Oil for deep frying

Let’s prepare the filling first. Boil eggs and potatoes. Set aside.

Cook tuna or chicken with salt, black pepper and a little water till done and all the liquid evaporates.

Mash together the potatoes and tuna/chicken. Peel and cut boiled eggs into halves.

Heat 1 tablespoon oil and sauté onions till brown. Add chilli flakes, cumin and curry leaf for a few seconds or till aromatic. Discard the leaf, pour the tempered oil with onions,cumin and chilli flakes over potato mash and mix well.

Now for the pancakes. Mix all the pancake ingredients in a bowl. The batter should be thinner than the usual pancake batter, more like crepes. Lightly grease a heavy skillet or non stick pan. Heat on medium heat.

Pour a ladle or serving spoonful of batter, swirl the pan to coat with the mixture. Let it set for a minute. Flip when golden on one side. Cook the other side. Pancakes should be around 7-8 inches rounds so that they can fold easily over the filling.

To assemble, spread a pancake on a plate. Put some potato mash mix in the centre. Top it with an egg half. Fold all sides of the pancake over it to make a neat little packet. Repeat with all the pancakes.

Heat oil for frying in a wok. Add plain flour, beaten eggs and bread crumbs into three separate deep plates. Dip each parcel first into flour, then egg, then bread crumbs. Make sure to coat them completely.

Fry briefly till golden and crisp on outside. Serve hot with your favourite dip or chilli garlic sauce.

Serves 8