Sri Lankan Short-Eat: Rolls

Name: Sri Lankan Short-Eat: Rolls
Cuisine: British
Ingredients: 1 egg; 1 cup whole milk; 1 tsp salt; 1 cup flour; Beef; Chicken; Fish; 2 eggs; Breadcrumbs

Zed @fzul

A staple for a Sri Lankan Ramadan! 🎉

Sri Lankan short-eats are quick snacks we have at any time of day. They're small, delicious, and it's impossible to have just one. 🤤

The best part is that these can be frozen and saved for weeks, to be fried whenever! Just bread them again before frying. 😊

A staple for a Sri Lankan Ramadan! 🎉

Sri Lankan short-eats are quick snacks we have at any time of day. They're small, delicious, and it's impossible to have just one. 🤤

The best part is that these can be frozen and saved for weeks, to be fried whenever! Just bread them again before frying. 😊

Zed @fzul

A staple for a Sri Lankan Ramadan! 🎉

Sri Lankan short-eats are quick snacks we have at any time of day. They're small, delicious, and it's impossible to have just one. 🤤

The best part is that these can be frozen and saved for weeks, to be fried whenever! Just bread them again before frying. 😊

A staple for a Sri Lankan Ramadan! 🎉

Sri Lankan short-eats are quick snacks we have at any time of day. They're small, delicious, and it's impossible to have just one. 🤤

The best part is that these can be frozen and saved for weeks, to be fried whenever! Just bread them again before frying. 😊

Saved

Ingredients

Pancake Batter
1egg
1 cupwhole milk
1 tspsalt
1 cupflour
Filling (pick any!)
Beef
Spicy Ground Beef (Keema) Filling
Chicken
Spicy Chicken Keema
Fish
Spicy Fish Filling
Coating
2eggs
Breadcrumbs

Saved

Steps

1

PANCAKE: Beat 1 egg and 1 cup whole milk with 1 tsp salt in a blender. When frothy, mix with 1 cup flour.
2

PANCAKE: The batter will thicken. Loosen with water, approximately two cups. Add gradually until you have a loose and silky consistency.
3

PANCAKE: Heat up a pan on medium and brush oil onto it (otherwise it won't come off!). You want to spread a ladle of pancake batter and make a thin pancake.
4

FILLING: Remove your pancake from pan and place on a well oiled plate. Use a filling of your choice (remember to warm it up in advance, this makes it much easier to gauge the amount of filling you're placing and to not over stuff). Place in the middle of the pancake in a thick line. Fold the left and right of the circle over the filling. Then, from the bottom, roll up.
5

COATING: Blend 2 eggs into a frothy mixture. Dip your rolls into the mix and coat it in breadcrumbs. For an even crunchier bite, double coat the rolls.
6

Deep fry in oil on medium until golden brown.