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.
Sri Lankan Egg Rolls
Ingredients
- Recipe is adapted from SBS
Tuna
- 200 g canned tuna
- 100 ml oil
- 2 chillies finely chopped
- 1 small onion peeled and finely chopped
- 1 sprig curry leaves discard stem
- ½ tsp salt
- 1 tbsp pepper roughly ground
Mashed Potatoes
- 400 g potatoes roughly chopped
- 4 eggs hard-boiled, peeled, halved lengthways
- 300 ml oil to fry
Pancakes
- 150 g 1 cup plain flour
- 2 eggs
- 300 ml milk
- oil to fry
Crumbing mix
- 150 g 1 cup plain flour
- 2 eggs
- 50 ml water
- 300 g panko breadcrumbs
Instructions
Fillings
- Fry the potatoes till soft, and then mash.
- Fry 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
- Mix all the ingredients for the pancakes and make the pancakes.
Crumbing
- Mix the eggs in the crumbing mix together with the water and plain flour.
- Wrap each half of the boil egg into the filings, and then wrap everything into the pancake.
- Coat each pancake parcel with the egg wash, and then coat with the panko.
- Deep fry at medium to high heat in oil.
Here’s the video of how it is done. I obviously short cut many steps again. 😉
