Sri Lankan Egg Rolls
The Daughter saw these on the video below and asked me to make them. They are not difficult to make, and are very similar to our own bergedil, except that they boiled the potatoes rather than fried them. Also, the spices are slightly different.
I did a short research on Sri Lanka and realised that the Dutch were present there in 1600s. So perhaps that explains the similarity between the Indonesian bergedil and this, both seem to be Dutch influenced.
I made them firstly strictly following the recipe, and then I got tired, and instead, left out the pancake, which I thought was a bit superfluous. I actually prefer the one without the pancake.
This is a wonderful treat for the kids, and adults’ easy-to-love food. Just make a batch the night before, and fry them for breakfast or snack. Handy food.
Here’s the video of how it is done. I obviously short cut many steps again. 😉
Sri Lankan Egg Rolls
- Prep
- 0 min
- Cook
- 0 min
- Total
- 0 min
- Serves
- 0
Ingredients
- Recipe is adapted from SBS
- 200 gcanned tuna
- 100 mloil
- 2chillies, finely chopped
- 1small onion, peeled and finely chopped
- 1sprig curry leaves, discard stem
- ½ tspsalt
- 1 tbsppepper, roughly ground
- 400 gpotatoes, roughly chopped
- 4eggs, hard-boiled, peeled, halved lengthways
- 300 mloil, to fry
- 150 g1 cup plain flour
- 2eggs
- 300 mlmilk
- oil, to fry
- 150 g1 cup plain flour
- 2eggs
- 50 mlwater
- 300 gpanko breadcrumbs
Method
- Fillings
- 01Fry the potatoes till soft, and then mash.
- 02Fry the onions and curry leaves, and add that to the mashed potatoes, together with the canned tuna. Seasoning and add the chillies and spices to the filings.
- Pancake
- 03Mix all the ingredients for the pancakes and make the pancakes.
- Crumbing
- 04Mix the eggs in the crumbing mix together with the water and plain flour.
- 05Wrap each half of the boil egg into the filings, and then wrap everything into the pancake.
- 06Coat each pancake parcel with the egg wash, and then coat with the panko.
- 07Deep fry at medium to high heat in oil.