Sri Lanken Fish Rolls

Sri Lankan fish rolls are a beloved street‑food snack featuring a spicy, savoury filling of flaked fish, mashed potatoes and aromatic spices encased in a thin pancake, coated in breadcrumbs and deep‑fried until crisp and golden. They offer a satisfying contrast of textures — crunchy on the outside with a soft, flavourful interior — and reflect the island’s rich coastal culinary traditions. Often enjoyed with tangy chutneys or as a quick tea‑time bite, these rolls are popular across Sri Lanka as both a snack and part of a meal.

Prep Time 15

Cook Time 40

Total Time 55

Servings Rolls

Ingredients

The Filling

250 grams Tuna drained (/ two 5oz cans)
2 medium potatoes boil and mash
1 large carrot shredded
1/2 cup leek finely sliced
1/2 large onion chopped
2 medium green chillies chopped
3 cloves garlic
1 tsp chilli flakes
1/2 tsp black pepper
1 tbsp oil

The Batter

1/2 cup milk
240 grams flour
1 1/2 cup water
1/2 tsp salt

Other

Oil to fry
Breadcrumbs homemade is easy

Instructions

Place a frying pan over a medium high heat and add a little oil.
1 tbsp oil
Add the onion and garlic and fry until softened. You want then to cook without going brown.
1/2 large onion, 3 cloves garlic
When ready, add the carrots and cook until they are tender.
1 large carrot
Add a small pinch of salt, green chillies, the mashed potatoes, chili flakes and the tuna to the pan.
250 grams Tuna, 2 medium potatoes, 1 tsp chilli flakes, 1/2 tsp salt, 2 medium green chillies
Mix everything thoroughly.
When combined, add the leek and black pepper and mix gently this time. Cook for about another few minutes.
1/2 cup leek, 1/2 tsp black pepper
Taste to check if seasoned correctly.
Remove the mixture from the pan and allow to cool. Its a lot easier to handle when cold.
In a glass bowl, add the milk, flour, salt and water together and whisk to create a smooth batter. (No lumps)
1/2 cup milk, 240 grams flour, 1 1/2 cup water
I use a small non stick frying pan for this next bit.
Place the pan over a medium heat and when hot add a ladle of the batter mixture.
Swirl the pan around to achieve a level even coating pancake. Don't forget, the pancakes need to be thin so dont use too much batter each go.
Cook each pancake until its cooked (about a minute or so).
Place the pancakes onto a warmed plate whilst preparing the rest.
When the pancakes are ready, place a single one onto a flat surface.
Place about 2 1/2 - 3 tablespoons of the mixture into the centre.
Fold the bottom flap (nearest you) to the centre, the the two side edges together and finally the top to create a spring roll look.
Repeat with the remaining pancakes and mixture until all used storing the rolls on a plate.
Turn on your fryer and heat the oil.
Oil
Using two shallow dishes, pour the batter into one and your homemade breadcrumbs into the other.
Carefully dip a roll into the batter mixture and then into the breadcrumb mixture making sure they are evenly coated.
Breadcrumbs
Carefully add to the hot oil and cook until golden brown.
I do three rolls at a time so they are cooking while I prepare the next three.
Keep the Sri Lankan Fish Rolls warm and serve immediately with dips for a superb meal.

Equipment

Nutrition