CRISPY & DELICIOUS | SAVOURY SNACK
Get ready to experience a taste explosion with Sri Lankan beef rolls! These tasty treats are crispy on the outside, with a spicy, savory beef filling that’ll make you crave more. Imagine ground beef cooked to perfection with a mix of onions, green chilies, garlic, ginger, and a medley of Sri Lankan spices like curry powder and turmeric. This flavorful filling gets wrapped up in a soft, crepe-like pancake, then breaded and fried until golden and crispy. Perfect for parties, snacks, or just because you deserve something delicious, Sri Lankan beef rolls are a bite-sized adventure you won’t want to miss!
But, I will be honest, these rolls are definitely a labour of love and take maybe a few tries to perfect. But if you are willing to a few hours and a fan of enjoying the process, then I think these rolls are worth it! They are for sure much more crispier, fresher and much more decadent in flavour than the dry and much too oily ones you can get at the store. Best part is that you can prepare a batch in advance and freeze them so they are ready to fry up whenever you are in need of a delicious and crispy fried snack.
TIPS & TRICKS
Tip #1: Achieving the right shape and thickness takes some practice. Keep the pan over medium-low heat to give yourself enough time to spread out the batter. Avoid increasing the heat, as this will make your pancakes too thick and too small.
Tip #2: Scoop about ⅓ cup of batter and place a small amount in the middle of the pan. Slowly drizzle more batter in circles until you create a pancake about 15-20cm in diameter. Aim for a thin layer to get that perfect texture.
Beef Rolls
Ingredients
- Filling:
- 0.5kg of lean ground beef
- 1 tsp ghee
- 1 white onion
- 8-10 curry leaves, chopped
- 3 green chillis, chopped
- 1’’ knob of ginger
- 4 cloves of garlic, minced
- 1 tbsp roasted curry powder
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp cumin
- 1 tbsp ketchup
- Pancake
- 300g flour
- 1 tsp salt
- 425ml milk
- 4 eggs
- Oil for frying
- Crumbing & Frying
- 50g flour
- 2 eggs
- 2 cups of breadcrumbs
- oil for deep frying
Directions
- Prepare Filling:
Heat ghee in a medium sauté pan. Toss in curry leaves and green chili. - Add ground beef, breaking up any chunks.
- Stir in the spice mix and cook until the beef is well-seasoned.
- Remove from heat and set aside.
- Prepare Pancakes:
Whisk together milk, egg yolks, and a pinch of salt. - In a medium saucepan over medium-low heat, brush oil onto the bottom.
- Scoop about ⅓ cup of batter and form pancakes about 15-20 cm in diameter.
- Once the pancake is no longer sticky, flip and cook the other side for about 15 seconds. Remove from heat.
- Repeat until all the batter is used. Don’t worry, you’ll have extra pancakes in case of mishaps.
- Prepare Rolls:
Place 1 tablespoon of filling at one end of a pancake. Fold in one side, then tightly fold in the edges and roll up, pressing on the seam to seal. - Repeat until all the filling is used.
- Dust each roll in flour, then coat in egg, followed by breadcrumbs.
- Deep fry until golden brown and crispy.
