The Filling:
Ingredients:
1lb of ground meat (see note)
2 carrots finely grated (optional)
4 boiled potatoes coarsely mashed
1 medium onion chopped
2 green chilies seeded and chopped
1-2 Tbs of grated fresh garlic
2 inches of fresh ginger grated
10-15 curry leaves (torn)
1 small stick of cinnamon
1 Tbs of finely minced fresh mint leaves
2-4 Tbs of soy sauce
1 Tbs of vinegar
1 Tbs of curry powder
1/2 tsp of turmeric
1/2 tsp of chili flakes or powder
salt and pepper to taste (I used a lot of pepper)
juice of half a lime
Note: you can use same flavorings for any ground meat (beef, pork, lamb) or with canned tuna/mackerel. If you decide to make vegetarian rolls, add more potato and carrots. You can also use peas, cauliflower etc...
Directions. Prior to making your filling boil your potatoes and coarsely mash them. Then saute your ground meat with the onion, garlic, ginger curry leaves, cinnamon stick and carrots. Once the meat is cooked, add powdered spices and saute for another minute. Then add your soy sauce, vinegar, mint leaves and salt and pepper to taste. Next add the mashed up potatoes and the lime juice as the final step and make sure you taste you mixture for seasoning. Allow the filling to cool down before making the pancakes.
The Pancake:
2 cups cold water
1 cup milk
1 tsp salt
1 egg
2 cups of all purpose flour
Beat all ingredients together until it forms a thin pancake batter.
Heat an 8 inch non-stick frying pan and grease it with a little oil between each pancake. Pour a ladle full of the batter into the pan and swirl it around gently until it forms a thin pancake. Cook until set without browning. There is no need to flip the pancake.

Place the cooked pancake on a plate and add about 2 Tbs of filling. Proceed to roll the pancake like an egg-roll.



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My Mother's skillful hand |

Leave about 1/2 a cup of batter to use as a coating for the breadcrumbs to stick to the rolls. Simply dip each roll gently in the batter and get it on all sides. Then coat with some plain breadcrumbs.
Get all your rolls breaded and ready to fry.

Fry in hot canola oil in a deep skillet until golden brown (about 1 minute or less depending on how hot your oil is). Note: You will want enough oil in the pan so the roll is submerged in the oil. Allow to drain on paper towels.

You can enjoy these warm or at room temperature. If you are making them as a hors d'oeuvre you can cut them in half. These do freeze well and you can reheat them in an oven until heated through. Enjoy.
Wow - wow - WOW! Those look SO delicious! I could sit down - ignore all the party guests - and eat the entire plate! If someone tried to take one - I would be a very, very bad guest!
ReplyDeleteFeel free to make more anytime!
Wow, indeed! I've never heard of anything like this. A deep-fried, breaded, filled crepe spring roll, what more do you need? These are definitely going on my "to make" list!
ReplyDeleteThis sounds and looks wonderful! The recipe has been saved and you've been buzzed!
ReplyDeleteThese rolls look so gorgeous . I would love to have them with a green coriander chutney.
ReplyDeleteYou have a wonderful blog , loved your eggplant dish too :-)
i make the filling different deliciously done rolls
ReplyDeleteWow, these look delicious! So savory!
ReplyDeleteWoman, are you joking???!?!? This looks so fantastic! I'm very curious about this crepe that is made and I'll make it very soon! Thank you for sharing this recipe with us. I can definitely see them being gobbled up at parties :-)
ReplyDeleteI absolutely adore these breadcrumb-coated-crepes. I can just hear le crrrrunch. Stunning!
ReplyDeleteWOW! Lookz delicious.. I'm gonna try it.. :)
ReplyDeleteits good
ReplyDeleteplz give the recipe of the sauce..
is it ok if i don't put the curry leaves???
thanks,
sarah
Hi Sarah, If you do not have access to curry leaves, you can certainly omit them. I did not make the sauce in the pictures. It's actually a mae ploy sauce in a bottle. You can find this sweet chili sauce in most Asian grocery stores or even American grocery stores in the International aisle. Hope you enjoy. ~ Ramona
DeleteHi could you be a bit more precise about the pancake what does 'one cup' mean is that one tea
ReplyDeleteCup or a coffee cup? Do you have a grams example.
one American cup equals about 120 grams. Hope that helps.
DeleteGet some measuring cups from a pound shop, comes in very handy
DeleteHi, these look absolutely delicious. I can't wait to make them soon. :D
ReplyDeletei love love love your blog! i havent learnt 90% of my sri lankan recipes from your blog ::):):) keep those recipes coming :)
ReplyDeleteThank you very much!! :) I hope you keep enjoying all the recipes. ~ Ramona
DeletePlease let me know the nutritional value of one roll.
ReplyDeleteWow, very clever idea with the fried crepes!!!. Love this savory version and am totally going to try it... But, my mind is spinning right now. Would be great with cinnamon or pumpkin pie spice in the crumbs and something like apple pie filling, or bananas and nutella, or any type of pie filling. :) Served with whipped cream or ice cream... I usually use spring roll wrappers to make them, but i love the crepe idea. My clients will be so happy!! :)
ReplyDeletelol. It’s not an idea. It’s a very common dish in Sri lanka especially at parties. You can buy them at any bakery or pastry shop. Her recipe is amazing and I just finished making them.
DeleteI literally can smell these and my mouth is WATERING!! Thanks so much for the recipe :)
ReplyDeleteI'm so in love with all of the flavors in this!
ReplyDeletechowringhee kathi roll
I tried making these but the crepes just won't stick together I am rolling hot straight from the pan what am I doing wrong?
ReplyDeleteHi Amanda, Sorry to hear you are having trouble. The only thing I can think is maybe you are cooking the crepes too long. You want them just cooked through and still pliable. If they are too stiff they won't roll and stick. Hope that does the trick. Good luck. :)
DeleteThanks for your reply!! Will try again 😄 fingers crossed. I have had these before and they are Devine!
DeleteMmm, this looks delicious! Thanks for sharing. I think I just found my breakfast for tomorrow…
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this article, it was really informative yammy and testy your receipe, I’ll be looking forward for your next Kathi roll online order
ReplyDeleteThanks for the recipe, the rolls are tasting great. The guide missed out the potatoes and the onions though...
ReplyDeleteSo glad you enjoyed the recipe Blake! Sorry for my mistake of omitting the potatoes and onions... I have corrected for future reference. :) Thanks again for dropping by and trying the recipe.
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Thanks for very delicious recipe
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Such a lot of effort to make them!!
ReplyDeleteAre there ready made kits to purchase so we can try to make these in an easier way??
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