Sri Lankan Fish Rolls

 Prep time: 1 hour.

Cooking time: 1 hour.

What you will need:

For the Crepe:

* 3cups All purpose flour

* 2 eggs at room temperature 

* Salt to taste

* 1/4cup Melted butter (alternately you could use Margarine)

* 1-3cups water (will depend on the consistency of the batter)

For the Fish filling:

* 2-3 Russet potatoes, boiled, peeled and left to cool 

* 2cans of Tuna (if you are near a SL store, you can find canned Mackerel in water)

* Salt to taste

* 1tsp of Pepper

* 1tbsp of Chili powder

* 2 Green chillies diced finely 

* 1/4cup Red onion diced finely

* 1/2 Lemon (juice)

* 2tbsp Oil (for frying fish mixture)

* 1 bottle of Cooking Oil for frying the spring rolls once prepared

* 2 eggs 

* 3cups of Bread crumbs

Putting it together:

1. Making the crepe:

    * put the all purpose flour, eggs, butter, salt in a bowl, using whisk mix the ingredients together, while adding the water gradually. The crepe batter will need to be quite thin in order to make thin crepes for the spring rolls. 

Note: If the crepe is too thick, it will split once filled with the mixture and rolled. 

    * Once the batter is ready, using a paper towel rub oil on the crepe pan (alternately you can use a frying pan if you do not have a crepe pan). Using a ladle, pour a 1/4cup of batter onto the pan, swirling well to ensure the batter spreads evenly. 

    * Flip the crepe once you feel it is semi-cooked, letting it cook on the flip side. 

    * Once the crepes are done (can be done ahead of time), leave them to cool. 

2. Making the fish mixture:

    * Mash the boiled and peeled potatoes in a bowl, removing all clumps. 

    * Heat a wok or larger frying pan on medium heat, placing the oil in the pan to heat up. To it add the chopped onions, green chillies, fish (well drained), salt and pepper and chili powder. 

    * Fry the fish mixture, taking care to stir, and ensuring the mixture is well coated with the chili powder, salt and pepper. 

    * To the fish mixture, add the mashed potatoes, stirring well, and ensuring the chili powder, salt and pepper have coated the fish and potato mixture well. You may need to add 1 tablespoon of oil at this time, if the oil in the pan has soaked into the mixture. Add in an additional dash of pepper and salt to taste at this time as well.

    * Take the mixture off the heat once onions look translucent, and the chillies and fish have cooked through. The spices and condiments should be coating the potato/fish mixture at this time. 

    * Leave to cool. 

3. Creating the Fish spring rolls:

    * Beat the eggs until frothy (you will be dipping the crepe in the egg wash prior to coating it with bread crumbs)

    * Using a cutting board or plate, place a tablespoon of the cooled fish mixture at one end of the crepe. Spreading it in a thin lone across crepe.

    * Roll the crepe edge over the mixture, folding in the two sides. Roll the crepe until shaped like a spring roll. 

    * Dip the rolled crepe in egg wash, ensuring it is coated with egg on all sides. 

    * Place the egg-washed crepe in bread crumbs (spread on a plate or cutting board) and coat evenly on all sides. 

    * Leave aside on a plate, and do the next.

    * Once all the rolls have been assembled, heat oil in a wok, or alternately you could use a deep fryer. Place as many rolls in (once oil is heated) the fryer/ wok and fry until golden brown, turning each roll over gently so as not to break the crepe. 

    * Drain oil off each roll by placing it on a paper towel. 

    * Leave to cool for approximately 10-15 minutes. Best served while warm and crispy, with a chili sauce, or tomato sauce. 

Enjoy!

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