Around the World #3: Sri Lankan Style Spicy Spring Rolls

Spicy Spring Rolls Sri Lankan StyleGrowing up in Mumbai we ate spring rolls quite often and mostly at ‘Indochinese joints’ spread across the city suburbs.  These were mostly vegetable spring rolls which had a tasty filling of shredded veggies like cabbage,spring onions etc mixed with noodles and had a liberal seasoning of pepper and soy sauce.  In the US the Chinese spring rolls we get (especially from takeout joints)happen to be quite bland  and except for the crusty coating, the spring rolls don’t really deliver it for me.

So you can imagine my excitement when I came across this recipe of Spicy Spring rolls in the SriLankan Recipes cookbook of Rice and Curry.  The Sri Lankans seem to take the spring rolls a step further in that they are further dipped in flour batter and coated with bread crumbs before frying (like you would make cutlets or patties). Plus the filling options were all equally mouth watering – spicy shrimp, fish or beef.! Move aside, ordinary spring rolls. It’s time for a make-over – and here’s the recipe to turn ordinary spring rolls into spring rolls extraordinaire 🙂
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I decided to go with a chicken filling since I had some leftover cooked chicken pieces from the previous night when I had made chicken soup.  But you can easily substitute this recipe with some veggies – potatoes are already in the chicken filling. I am bringing these fancy, ‘all dressed up’ spring rolls to the weekly Fiesta Friday party at Angie’s where Elaine from Foodbod and Julie from HostessatHeart are co-hosts this week 🙂

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Sri Lankan Style Spicy Spring Rolls

  • Servings: makes about 10 rolls
  • Time: About 1 hour
  • Difficulty: moderate
  • Print

Ingredients:

For the filling:

  • 2 cups shredded cooked chicken
  • 1 tbsp olive oil
  • 1 medium size onion, finely chopped
  • 2 cloves garlic
  • 1/2 inch by 1/2 inch piece of ginger, chopped finely (about 1 tsp)
  • 3-4 curry leaves
  • salt as needed
  • 1/4 tsp turmeric
  • 1/2 tsp red chilli powder
  • 1/2 tsp sri lankan curry powder (or you can use garam masala)
  • 1 medium potato, boiled,peeled and mashed
  • 1/2 tsp black pepper (optional only if you want it extra spicy)

For the spring roll coating:

  • 2 cups all purpose flour
  • 2 eggs
  • 3 cups water
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • about 2 cups bread crumbs

Method:

To make filling, heat a medium size wok style pan (kadai) and add the oil. when hot add the onions. Saute for a minute or so and then add the garlic, ginger and the curry leaves. Stir for a couple minutes. Then add the salt and the spices. Next add the mashed potato. Mix well to blend with the spices. finally add the cooked chicken and stir for a couple minutes to mix everything well together. Add black pepper if you desire extra spicy filling.

Keep this filling aside and let it cool.

To make crepes for the spring rolls:

Mix all the ingredients listed under spring roll coating except bread crumbs with an electric mixer or by hand to form smooth batter.  Make sure the batter has no lumps.  Reserve about 1 cup of batter for the frying process.

Heat a non stick frying pan and brush with cooking oil. Pour about 1/2 cup of batter on the pan and swirl to form a thin layer. Let cook for 1 minute and then flip to cook for another 30 seconds on the other side. Transfer to a plate. Repeat the process and make about 8-10 crepes.

Heat oil in a deep frying pan.

Place the bread crumbs on a plate. Place the bowl with the reserved batter also next to it. Keep a small bowl with water also next to you. Then start preparing the spring rolls by placing about 2 tbsp of filling on the bottom third of a crepe and folding the crepe to form a spring roll. Seal the edges using some water. (See steps in the pics below). After you finish making all the spring rolls this way, dip each spring roll in the flour batter first followed by the breadcrumbs and then deep fry them until golden brown. Drain on paper towels.

Serve the spring rolls with some sweet n sour ketchup or sauce.

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