Sri Lankan Tuna Pan Rolls

Name: Sri Lankan Tuna Pan Rolls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Cuisine: International

Published on May 25, 2021 | In International By safcol |

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- Prep Time
- 10 Minutes
- Cook Time
- 15 Minutes
- Yield
- 8
- 8
- Difficulty Level

Sri Lankan Tuna Pan Rolls

These Sri Lankan tuna pan rolls showcase the flavours of Sri Lanka. Traditionally, they’re a snack made with a spicy vegetable and tuna filling covered with a thin pancake, breaded and deep-fried until crispy and golden and are very popular with the locals. Sri Lankan cuisine is known for its particular combinations of herbs, spices, fish, vegetables, rice, and fruits.

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Did you know: Sri Lanka was historically famous for its cinnamon. The true cinnamon tree used to be botanically named Cinnamomum zeylanicum to reflect its Sri Lankan origins. This is a widely utilized spice in Sri Lanka and has a more delicate, sweet taste in comparison to Cinnamomum cassia which is more common in some other South Asian cuisines.

Contrasting the local cuisine with those of neighbouring regions, Sri Lankan cuisine is characterized by unique spice blends with heavy use of Sri Lankan cinnamon and black pepper, as well as by the use of ingredients such as Maldive fish, goraka (garcinia Cambogia), pandan leaf, lemongrass, and jaggery made from the kithul palm syrup. Sri Lanka is also a consumer of many varieties of red rice, some of which are considered heirloom rice in the country.

Tea is also an important beverage throughout the country, and Sri Lanka is known for producing some of the world’s finest tea.

Source: Wiki

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If you’re looking for more inspirational and tasty tuna recipe ideas, check out our complete range of easy to make tuna recipes.

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Dairy Free, Pesco Vegetarian

Ingredients

8 sheets spring roll wrappers (available in the frozen section of supermarkets or Asian grocer)
3 eggs, beaten
1 cup breadcrumbs
Oil for shallow frying
For the filling
185g Safcol Tuna in Springwater, drained
2 hard-boiled eggs – cut to cubes
1 medium potato, boiled, peeled and cubed
1 small green chili, diced
1 small onion, diced
1 tsp minced garlic
1 tsp minced ginger
2 tbs of your favourite curry powder, mixed with 4 tbs water to form a paste
1 tbs oil
Handful of chopped fresh coriander
Salt to taste

Instructions

In a hot pan, add oil and then the onions, garlic and ginger and fry until golden brown.
Add curry powder paste and fry for another minute, before adding tuna, eggs, potatoes, green chillies and coriander. Stir to coat well. Season with salt. Set aside to cool completely and divide to 8 portions.
Layout a spring roll wrapper, so that 1 corner is facing you, and the opposite corner faces away from you.
Spoon a portion of the filling onto the centre of the wrapper. Shape the filling into a thin, horizontal 10 cm log.
Lift the bottom corner of the wrapper over to meet the opposite corner. Bring both side corners to the centre. Roll the bottom (where the filling sits) towards the top. Brush the top corner with beaten egg and then roll to seal. Set aside and proceed with the remaining filling and wrappers.
Lift the bottom corner of the wrapper over to meet the opposite corner. Bring both side corners to the centre. Roll from the bottom (where the filling sits) towards the top. Brush the top corner with beaten egg and then continue rolling to seal. Set aside and repeat with the remaining filling and wrappers.
Heat a skillet with 2 cm deep oil on low to medium heat.
Dip each roll in beaten egg and then coat with breadcrumbs. Repeat with the second coat of egg and another coat of breadcrumbs. Gently place into the hot oil and fry on all sides until golden brown.
Serve as a snack or a light lunch.