Sri Lankan Chinese Rolls
Sri Lankan Chinese Rolls
Ingredients
For the Crepes
- 1 cup all-purpose flour
- 1 egg
- 1 cup milk
- 1/4 cup water
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil, plus more for cooking crepes
For the Filling
- 2 tablespoons vegetable oil
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon curry powder, Sri Lankan style
- 1/2 teaspoon red chili powder, or to taste
- 1 1/2 cups cooked chicken, shredded or finely diced
- 1 potato, medium, boiled and mashed
- 1 green chilies, finely chopped (optional)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 5 fresh curry leaves
For the Coating
- 1/2 cup all-purpose flour
- 1/4 cup water, approximately
- 1 1/2 cups bread crumbs, panko recommended
- 3 cups vegetable oil, for deep frying
Instructions
- 1
Prepare the crepe batter: In a large bowl, whisk together the all-purpose flour and salt. In a separate bowl, whisk the egg, milk, water, and 1 tablespoon of vegetable oil. Gradually add the wet ingredients to the dry ingredients, whisking until a smooth batter forms. Cover the bowl and let it rest in the refrigerator for at least 30 minutes.
⏱️ 5 min
- 2
Cook the crepes: Heat a non-stick pan or crepe pan over medium heat. Lightly grease with vegetable oil. Pour about 1/4 cup of batter into the pan, tilting to spread it evenly into a thin circle. Cook for 1-2 minutes until the edges are lightly browned and the crepe can be easily lifted. Flip and cook for another 30 seconds. Transfer to a plate and repeat with the remaining batter, stacking the cooked crepes. You should get about 8-10 crepes.
⏱️ 15 min
- 3
Prepare the filling: Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3-5 minutes. Add the minced garlic, grated ginger, and curry leaves, and cook for another minute until fragrant.
⏱️ 5 min
- 4
Stir in the curry powder and red chili powder, cooking for 1 minute until aromatic. Add the shredded chicken, mashed potato, green chilies (if using), salt, and black pepper. Mix well to combine all ingredients. Cook for 2-3 minutes, stirring occasionally, then remove from heat and let the filling cool slightly.
⏱️ 5 min
- 5
Assemble the rolls: Lay a crepe flat on a clean surface. Place about 2-3 tablespoons of filling in the center, forming a log shape. Fold in the sides of the crepe, then roll it up tightly from the bottom, similar to an egg roll. Repeat with the remaining crepes and filling.
⏱️ 15 min
- 6
Prepare the coating: In one shallow dish, whisk together 1/2 cup all-purpose flour with enough water to form a thin, smooth batter (about 1/4 cup). In another shallow dish, place the bread crumbs.
⏱️ 5 min
- 7
Coat the rolls: Dip each assembled roll first into the flour batter, ensuring it's fully coated, then transfer to the bread crumbs, pressing gently to adhere the crumbs evenly. Place the coated rolls on a plate.
⏱️ 10 min
- 8
Fry the rolls: Heat 3 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C). Carefully add 3-4 rolls at a time, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides.
⏱️ 15 min•🌡️ 350
- 9
Remove the fried rolls with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve hot with chili sauce or ketchup.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sri Lankan Chinese Rolls
For the Crepes
- 1 cup all-purpose flour
- 1 egg
- 1 cup milk
- 1/4 cup water
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil, plus more for cooking crepes
For the Filling
- 2 tablespoons vegetable oil
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon curry powder, Sri Lankan style
- 1/2 teaspoon red chili powder, or to taste
- 1 1/2 cups cooked chicken, shredded or finely diced
- 1 potato, medium, boiled and mashed
- 1 green chilies, finely chopped (optional)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 5 fresh curry leaves
For the Coating
- 1/2 cup all-purpose flour
- 1/4 cup water, approximately
- 1 1/2 cups bread crumbs, panko recommended
- 3 cups vegetable oil, for deep frying
Instructions
- 1
Prepare the crepe batter: In a large bowl, whisk together the all-purpose flour and salt. In a separate bowl, whisk the egg, milk, water, and 1 tablespoon of vegetable oil. Gradually add the wet ingredients to the dry ingredients, whisking until a smooth batter forms. Cover the bowl and let it rest in the refrigerator for at least 30 minutes.
⏱️ 5 min - 2
Cook the crepes: Heat a non-stick pan or crepe pan over medium heat. Lightly grease with vegetable oil. Pour about 1/4 cup of batter into the pan, tilting to spread it evenly into a thin circle. Cook for 1-2 minutes until the edges are lightly browned and the crepe can be easily lifted. Flip and cook for another 30 seconds. Transfer to a plate and repeat with the remaining batter, stacking the cooked crepes. You should get about 8-10 crepes.
⏱️ 15 min - 3
Prepare the filling: Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3-5 minutes. Add the minced garlic, grated ginger, and curry leaves, and cook for another minute until fragrant.
⏱️ 5 min - 4
Stir in the curry powder and red chili powder, cooking for 1 minute until aromatic. Add the shredded chicken, mashed potato, green chilies (if using), salt, and black pepper. Mix well to combine all ingredients. Cook for 2-3 minutes, stirring occasionally, then remove from heat and let the filling cool slightly.
⏱️ 5 min - 5
Assemble the rolls: Lay a crepe flat on a clean surface. Place about 2-3 tablespoons of filling in the center, forming a log shape. Fold in the sides of the crepe, then roll it up tightly from the bottom, similar to an egg roll. Repeat with the remaining crepes and filling.
⏱️ 15 min - 6
Prepare the coating: In one shallow dish, whisk together 1/2 cup all-purpose flour with enough water to form a thin, smooth batter (about 1/4 cup). In another shallow dish, place the bread crumbs.
⏱️ 5 min - 7
Coat the rolls: Dip each assembled roll first into the flour batter, ensuring it's fully coated, then transfer to the bread crumbs, pressing gently to adhere the crumbs evenly. Place the coated rolls on a plate.
⏱️ 10 min - 8
Fry the rolls: Heat 3 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C). Carefully add 3-4 rolls at a time, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides.
⏱️ 15 min•🌡️ 350 - 9
Remove the fried rolls with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve hot with chili sauce or ketchup.
⏱️ 2 min