The recipe that I am sharing today is a popular Sri Lankan tea time snack. Sometimes, they are called Sri Lankan fish rolls and other times they are called “Chinese rolls”. However, I have never came across this snack in any Chinese restaurant or in any Chinese setting (Chinese friends, neighbors, Chinese new year celebrations) that I have been to in my entire existence. Nevertheless, this is a delicious Sri Lankan snack that you would love to try someday if you haven’t already.
When you’ll scroll down to see the recipe and the pictures of the fish rolls, you will see a tiny hand trying to pick a fish roll from the plate. It may give a nice smile to your face, so I decided to share behind the screen story with you all today. My son, little Mr.A couldn’t resist when he saw his dad’s fish rolls. He left his afternoon snack, chocolate chip muffin, on his tiny blue table and followed the plate that I was carrying to take some photos. Fortunately, I was able to capture few photos before little Mr.A actually picked a fish roll. As he is a picky eater, I was so glad that he enjoyed it, but he only ate the outer part of it. Kids, you know…
Ingredients for the filling (This is the way I am making the filling, but this isn’t the only way to make it)
- 1 canned mackerel mashed (Sri Lankan canned fish is recommended)
- 1 medium size onion sliced
- 2 medium sized boiled potatoes mashed
- 2-3 green chillies chopped
- Piece of a cinnamon stick
- 5 black pepper seeds
- ½ tsp of pepper powder
- Few Curry leaves
- Piece of pandan leaf
- Half a lime
- Cooking oil
- One large egg or 2 small eggs
- Bread crumbs
- Salt to taste
On a medium heat, stir fry pepper curry leaves and pandan leaf followed by black pepper seeds, sliced onions, green chillies, pepper powder, some salt and mashed mackerel. Mix well while stir frying. Once the mackerel is cooked well, add the mashed potatoes. Mix it well and let everything cook together. Once everything is well cooked, squeeze some lime juice in to the mixture. Mix well.
Please refer the pan cake recipe at rasakama.com
Tips: Fry only one side of the pan cake.
Beat the eggs in a deep bowl. On a separate sheet, place some egg crumbs that you will be using in a moment. Take one fish roll at a time and drown it in the beaten eggs. Now, take it out safely and place it on the breadcrumbs sheet. Roll the fish roll well, so that the breadcrumbs will be glued on to the pancake evenly. Deep fry.
You can serve those with ketchup or any other tomato sauce.