Egg rolls

Egg rolls

My Feast
Chris Chen

These egg rolls can be found all over Sri Lanka, but this version, with a perfectly cooked egg crusted in a spicy fish curry, comes from Galle in the south.


Quantity Ingredient
4 eggs, hard-boiled, peeled and halved lengthways
300ml vegetable oil

Tuna filling

Quantity Ingredient
200g tuna fillet
1/2 teaspoon salt
1 tablespoon ground black pepper
400g potatoes, roughly chopped

Tempered spices

Quantity Ingredient
100ml vegetable oil
1 teaspoon ground black pepper
2 small green chillies, finely chopped
1 small onion, finely chopped
curry leaves, leaves picked
2 teaspoon curry powder
1/2 teaspoon red chilli powder
salt, to taste


Quantity Ingredient
150g plain
2 eggs
300ml milk
vegetable oil, for cooking

Crumbing mixture

Quantity Ingredient
150g plain
4 eggs
100ml water
300g dried fine breadcrumbs


  1. To make the tuna filling, place the tuna fillet (if using tinned tuna, skip this step), salt and pepper in a saucepan, add enough water to cover, place over medium heat and cook for 10 minutes or until cooked through. Drain and set aside.
  2. Place the potato in a saucepan of cold water, bring to the boil and cook until tender. Drain and combine with the cooked (or tinned) tuna in a large bowl and mash until smooth. Check the seasoning and set aside.
  3. To make the tempered spices, heat the oil in a frying pan over high heat. Once hot, add the pepper, chilli, onion and curry leaves and cook until the onion starts to brown. Add the curry powder and chilli powder. Remove from the heat and combine with the tuna mixture. Set aside.
  4. To make the pancakes, whisk the flour, eggs, milk and 2 tablespoons of oil together in a large bowl until smooth and lump free. If the mixture is too thick, add a bit of water. Set aside for at least 10 minutes or until ready to cook.
  5. Heat a little bit of oil in a non-stick frying pan over high heat. Once the oil is hot, spoon a ladleful of the batter into the pan and swirl to form a thin 20 cm diameter round. Once the pancake is loose enough to come away from the pan, flip it over and cook the other side. You don’t want the pancake to be crisp — it should be still soft enough to fold without tearing. Remove from the pan and set aside. Repeat with the remaining batter. You will need 8 pancakes.
  6. To make the crumbing mixture, whisk the flour, eggs and water together in a large bowl and set aside.
  7. To assemble the rolls, lay a pancake on a work surface and place a small amount of the tuna filling in the centre. Place an egg half on top. Fold each side of the pancake into the centre to form a square parcel. Use some of the crumbing mixture to help the edges stick if necessary. Repeat with the remaining pancakes and filling. Coat each egg roll in the crumbing mixture, shaking off the excess, then roll in the breadcrumbs.
  8. Fill a deep-sided saucepan or wok one-third full of oil and heat to 180°C or until a cube of bread turns golden in 15 seconds. Deep-fry the rolls, in batches, until crisp and golden. Remove with a slotted spoon and drain on paper towel. Serve hot or at room temperature.
My Sri Lanka
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