Sri Lankan Pan Fried Rolls
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Sri Lankan Pan Fried Rolls
Recipe by Diana Chan
Serves: Makes 20
Prep Time: 40 minutes
Cook Time: 10 minutes
Ingredients
1 packet of large spring roll wrappers
Neutral cooking oil, for deep frying
For the filling
3 tbsp Squeaky Gate extra virgin olive oil
1 brown onion, finely diced
Handful of curry leaves
½ tsp Coles ground cumin
½ tsp Coles ground turmeric
1 tsp Coles chilli flakes
1 boiled potato, mashed
2 small green chillies, finely chopped
1 tomato, chopped
Fillet of Huon Premium Wood Roasted Salmon Blackened Spice
Juice of ½ a lemon
To coat
3 eggs
2 cups Coles breadcrumbs
Method
Make the filling in advance to allow it to cool. Place a frypan over medium heat and add in the oil. Next, add in the curry leaves and fry for 10 seconds before adding the onions. Fry until translucent.
Add in the spices, potato, chillies, and tomato, and mix to incorporate for a few minutes. Break the Huon Premium Wood Roasted Salmon Blackened Spice fillet up using the back of a fork and add it to the pan. Mix to combine and cook for 5 minutes. Turn the heat off and add in the lemon juice.
Set the filling aside until it cools and is ready to wrap.
Once the filling has cooled, start wrapping. Place a spring roll wrapper onto a flat, clean surface. Place 2 tablespoons of filling near the bottom of the wrapper closest to you and roll away, tucking in the sides as you go to enclose the parcel. Wet the edges with water using your fingertips to seal. Repeat until all the filling is used.
Heat enough oil in a wok or pot to deep fry the pan rolls to 170°C.
Prepare your dredging station by cracking and beating the eggs in one bowl and placing the breadcrumbs in another. Dip each pan roll into the egg, then into the breadcrumbs.
To cook, carefully place each pan roll into the hot oil and fry for 3-5 minutes on each side until golden brown. Drain on paper towel and allow to cool slightly before serving.
