Chinese roll is one savoury delight ,which is
sold in almost all eateries,or bakeries of
These type of finger food or short-eats is an all
time food in SriLanka .
This is similar to a spring roll, but coated with
breadcrumbs and fried.This can be made with
any filling vegan,or non-vegan.
Spring rolls are crunchy, but these Chinese rolls
These rolls are mostly made with fish,and meat
mince.Can be served with tomato sauce, or
Why is it called Chinese roll? Because spring
rolls,were originated from the Chinese cuisine,
and this roll recipe is akin to a spring roll,
except for the inclusion of breadcrumb coating.
Appetising and an elegant snack !
Let’s get into the recipe now
Oil for frying .
For the pancake wrap
2 cups flour
1 egg ( vegans can exclude this )
1 tbsp butter
Salt to taste
Mix all to a thin batter ( not very thin ) and set
aside for 10 minutes.
Heat a griddle and make thin pancakes.
Keep filling in the corner of each pancake .
Fold in from two sides (this is where you decide
the size of the roll you want to make ).
Now roll from the top to a neat roll.
Dip in egg or a batter made with flour and
water ( a little thicker than the pancake
You could use a little from the pancake
Roll each roll in breadcrumbs,and fry in oil till
golden brown .
This could be deep fried or shallow fried .
For the filling (filling can be vegan/non vegan)
250 gm fish ( boiled and flaked )
150 gm potatoes boiled and peeled
1-2 leeks or 2 big onions cut fine
2-3 green chilies chopped
1 tsp ginger garlic paste
1 tsp chilli powder
1/2 tsp pepper powder
1 tsp cummin powder
Juice of 1 lime
Salt to taste
1 tsp roasted curry powder/ 1/2 tsp garam
Few curry leaves
1-2 tbsp coconut oil
Heat oil in a wok,and add the leeks,tomato
ginger garlic paste,and sauté for 5 minutes .
Next add the rest of the ingredients and cook
for another 5 minutes and set aside.
Use as filling .