Well when I made cutlets, I also made rolls (the Sri Lankan rolls, not any other crappy ones) so I decided to post that recipe too. Hope you guys like it…woooohoooooo…now to cooking!!
For the filling-
1) 1 tin of fish, about 250 grams (recommend sardine or mackerel but can use tuna from the store too, you can even use fresh cooked fish).
2) About 3 medium sized potatoes.
3) 4 green chillies (or hot peppers as they call it here).
4) 2 big yellow onions (even polka dotted is ok as long as its freakin onions).
5) 1 cup of finely chopped carrot
6) 4 cloves of garlic.
7) 1 teaspoon mustard seeds.
8.) 1 teaspoon cumin seeds.
9) 1 teaspoon pepper (or as much as you want).
10) 1 1/4 teaspoon red chili powder (paprika powder for the folk here).
11) 1/4 teaspoon dried red chilli pieces.
12) 1 1/4 teaspoon turmeric powder.
13) Salt to taste.
14) *4 hard boiled eggs cut in half if you want to make egg rolls* <—- this is up to you!!
For the batter-
15) 3 – 4 cups all purpose flour
16) About 4 – 5 cups of cold water or room temperature water (you might need more or less water depending on how much is needed to make the batter smooth)
17) Salt to taste.
18) 2 eggs.
19) Bread crumbs.
20) Oil to fry.
If you are using tin fish, drain all the water out of the can (if there is water in the roll from the fish, then the roll becomes too moist and soggy later and it will start to give out a strrrrrrrrrange smell <—– said with a weird accent), and remove all the bones and unsightly stuff. Then either using a spoon or your hand just pull it and tear it apart to tiny pieces. If you are using fresh fish, then boil the fish and do the same as the tin fish, remove the bones and skin and other nasty stuff and make tiny pieces of the fish.
Then take your potatoes and boil them till they are nicely soft and tender then smash it up and break the potatoes up (do not smash it to mush but rather into tiny pieces, the roll should have the yummy bite of the soft potato).
Chop up the onions, green chillies and garlic into tiny pieces. Make sure the onion and garlic is chopped well into tiny pieces. Keep the finely chopped carrot with these chopped ingredients on a plate to make it easier.
Heat 3 tablespoons of oil in a pot or wok, on medium heat, and let the oil heat up. When the oil is nice and hot, add the mustard seeds and cumin seeds. When the mustard seeds start to pop and the cumin seeds start to split, add the chopped garlic and mix for about 2o seconds to flavor the oil. As soon as the garlic starts to change color, add the onions and salt (don’t put too much salt, if the amount of salt you put is too little its ok you can add salt later when you taste it but if you put too much then you are screwed so be careful, adding salt while the onion is cooking is a good time to add the salt for the dish as the salt helps to cook the onion faster by getting the moisture out of the onions). When the onions start to turn a light translucent and start to become a light shade of brown, add the green chillies, carrot and the fish. Stir the mixture for about a minute, then add the crushed potatoes. While mixing, add the turmeric, pepper, red chilli powder and the dried chilli pieces. Keep stirring the mixture well till the mixture is all nice and even, taste to see if the amount of salt is to your satisfactory, if not add some salt and mix well. Remove the mixture from the heat.
Preparing the Batter:
While the mixture is cooling down, take a large bowl and mix in the flour and a little amount of salt. To this start adding cold water little by little and keep stirring with a spoon or mixing with your hand (I prefer my hand, its much easier to handle the mixture, but be careful, don’t spill the mixture around it sort of hardens and sticks onto everything making white stains, I ruined my favorite sweater cause of this damn thing…..I just read this again and realized I told to use your hand and if your not careful you will end up with white stains on your clothes hahahahahahahahahahahahahaha), using cold or room temperature water will help to reduce lumps formed in the flour mixture. Keep stirring and mixing until you break some o the lumps, try to make the amount of lumps as less as possible, the lesser the lumps the better but if you get a few lumps, its ok it wont matter (just blame the flour and batter hehehehehehehe). Keep stirring in water and mixing until you get a nice smooth batter with a nice flow consistency.
Take a flat non-stick frying pan (if you are using a normal pan, soak a piece of cloth with oil, and rub around the pan every time you make a pancake with the batter) and keep it on a medium heat. When the pan is hot, pour a spoonful of batter onto the middle of the pan and swirl and rub the batter around with the underside of the spoon to get a nice thin circle, and leave it for about a minute then flip the pancake over to the other side to be cooked for another half a minute and then transfer the cooked pancake onto a cutting board or plate with the side that was cooked for half a minute on the underside and place a little amount of the filling in the middle of the 1 minute cooked side of the pancake, and pull in the sides and roll the pancake over the filling so as there is no opening into the filling and its nice and sealed. Then repeat the process till all the filling is over and you get a nice big stack of rolls.
To make egg rolls, after placing some of the filling on a cooked pancake, keep half of the boiled egg in the middle of the pancake before rolling it up to a good seal and voila….you got yourself a sexiiiiii looking egg roll!! (the egg in the picture below looks mutated cause I sort of dropped the egg too fast into the boiling water so the shell sort of cracked while boiling and hence the mutated egg result, but I am sure you buggers can boil an egg better than moi so er…let my poor egg be!! hehehehehehehe!!)
Breading the rolls:
Time to make the breading station. Keep the un-breaded rolls on a plate on one side, then a dish or container of the two eggs well beaten (needs to be beaten well cause we are using it as the egg wash) next to the rolls plate and finally another plate filled with bread crumbs.
Dip the un-breaded rolls in the egg wash thoroughly, make sure the entire roll is covered with the egg wash completely and then dump it into the bread crumb bath and roll it all over the bread crumbs until it is completely covered with bread crumbs, then move the finely breaded roll onto a plate or container. Be careful while breading so as not to open up the rolls, so handle it carefully during the whole process. Try to use one hand for the egg washing and your other hand for the breading, if you use the same hands or both hands for the egg washing and breading you will have egg all over the bread crumbs and bread crumbs in the egg was container and your hand will become all sticky and bread crumby like you just anal probed the pillsbury dough man with your fingers (yes….I first used both hands and it was a disaster).
Time to fry:
Add liberal amounts of oil to a saucepan, add enough oil so that your rolls will be completely immersed in the oil cause we are going to deep fry and we need an even fry on all sides (if you have a deep fryer, even better you lucky bastard, you can use that). Keep the sauce pan in a medium heat, and let the oil heat up. When the oil is nice and hot (you can test if the oil is hot by sprinkling a little bread crumbs onto the oil, if the bread crumbs start to bubble and fizz then the oil is ready). Now add a few rolls into the oil and fry them till a nice golden brown color is achieved (don’t over crowd the saucepan with rolls, the rolls wont cook properly then). After they are fried, remove from the oil and put it onto a container or plate lined with a paper napkin so that the excess oil gets absorbed by it.
That’s it, pat your self on the back……you made rolls!! now sit back and enjoy..er….after you clean up the kitchen that is!! You can eat the rolls with any freakin sauce humanly possible or just plain….its just as yummy…wooohoooooo!!!
Cheers guys 😉