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Sri Lankan Egg Pan Rolls with Tomato and Tamarind Chutney
Recipe by Minoli De Silva
These delicate crepes are filled with a pan roll mixture, then deep fried and served with a tangy tomato chutney.
- Steps
- Ingredients
Steps
- Bring a saucepan of water to the boil and prepare an ice bath in a medium bowl.
- For the Tomato and Tamarind Chutney, place tomatoes, onion, chillies, tamarind paste, garlic, treacle, and a pinch of salt into a food processor and process until smooth. Set aside.
- Heat the coconut oil in a small saucepan, add 1 sprig curry leaves and fry until bright green, about 30 seconds. Remove from the pan and set aside for garnish. Add the remaining curry sprig and fry for a few seconds. Add the dry spices and stir for 30 seconds. Add the tomato mixture and cook over low heat until mixture thickens. Season to taste with salt, lime and treacle. Remove from the heat and set aside.
- For the Pan Roll Filling, heat coconut oil in a fry pan. Add onion, carrot and leek and cool until soft. Season with salt and white pepper.
- Carefully add the eggs to the boiling water and cook the eggs for 6 minutes. Immediately transfer to the ice bath to cool. Once cool, peel the eggs and add to the sautéed vegetable mix. Break the eggs into large chunks, season with salt and pepper. Remove from the heat and set aside.
- For the Crepes, place ingredients into a deep bowl and process until smooth. Set aside for 10 minutes.
- Heat a 15cm non-stick fry pan over low medium heat and lightly brush with some melted butter.
- Pour approximately 2 tablespoons of batter in the centre of the pan and swirl the pan to achieve a thin layer of batter. Cook for a 1-2 minutes on low heat. Loosen the edges and flip the crepe onto a plate when it has set. Repeat the process to make a total of 12 pancakes. Reserve the remaining batter.
- For the Crispy Curry Leaves, heat oil in a deep fryer or large saucepan and heat to 180C. Add the curry leaves and cook for 30 seconds. Remove from the oil and place onto paper towel.
- To assemble the pan rolls, place a tablespoon of filling onto the bottom third of each crepe. Roll the base of crepe over the filling, tucking in the sides as you go, to create a log. Dip them into the crepe batter and drain excess. Place into the panko crumbs and cover with the crumbs.
- Deep fry the rolls until golden and crispy, about 5 minutes. Remove from the oil and place onto paper towel to drain excess oil. Season with salt while still hot.
- Arrange rolls on a plate and garnish with crispy curry leaves. Serve the tomato chutney on the side.
