Sri Lankan fish rolls/ Chinese rolls.
Using this Chinese fish roll recipe and a little prep work, you can now make your own fish rolls at home.
Crispy breaded pancakes filled with a spicy canned fish and dipped into your favorite sauce makes your tea time is almost perfect.
What are Chinese fish rolls?
known as Chinese rolls these savory snacks or what we call short eats are basically thin crepes/pancakes, stuffed with a cooked filling(fish and mutton filling are popular choices).
The pancakes are first filled with a canned fish filling and then rolled into their cylindrical shapes.
The Chinese rolls are then dunked into beaten egg, breaded and deep-fried.
It’s like a Sri Lankan version of the crispy Asian spring roll if you will but with a few more extra steps to make it a unique snack to us.
You’ll find these fish rolls in bakeries, roadside restaurants, parties, family functions.
The reason they are so popular despite the amount of work that goes into making these Sri Lankan short eats is that they can be prepped early and frozen and will keep a large crowd satisfied.
You can serve them as a side for a quick brunch, high tea, birthday parties but they are way more popular as on the go snacks and breakfast in a hurry.
And if you sink your teeth into a crispy, tasty, just deep-fried fish rolls, you’ll be hooked.
Save the recipe to your favorite Pinterest board!
Utensils and appliances needed.
- Chopping board/ knife
- A few bowls to hold various ingredients.
- Medium-sized frying pan(to make the crepes).
- Medium-sized cooking pan to make the filling.
- Bowls for egg wash and bread crumbs.
- Newspaper.
- Large platter to hold the fish rolls.
- Large, deep frying pan to fry the Chinese rolls.
- Heat resistant tongs or slotted spoon.
- Tray covered in kitchen paper towels.
Workflow to make
Sri Lankan fish rolls.
- Gather all ingredients and utensils needed.
- Make the fish filling.
- Make the pancake batter.
- Make the fish rolls.
- Egg wash and cover the fish rolls in bread crumbs.
- Deep fry the fish rolls.
Beginner’s tips on
making fish rolls.
- Chinese rolls are a popular snack despite having 3-4 components before the fish rolls are deep-fried.
- The reason for their popularity is not just that they are really great snacks but because they can be made in large batches, budget-friendly and can be premade and frozen for weeks.
- If this is your first time making them, you need to know that making the fish rolls can be time-consuming.
Even if you end up making ten of these, I suggest, you get a few extra hands to help you out.
- When you roll the fish filling with the pancakes, make sure they are rolled tight and sealed with a little egg wash so that the pancakes don’t unravel at any stage.
- The crepes used to make the fish rolls need to be thin, if you are making these for the first time, take a few extra minutes to get the batter right and then make the crepes.
- Try not to rush here, as you want the crepes to be thin but at the same time not too thin that they’ll break as you roll them into their cylindrical shape.
- Maintain constant oil temperature and avoid the oil from smoking as you deep fry the Chinese rolls.
- The Fish rolls should be evenly fried on all sides, use the tongs to turn the rolls to all sides.
- There should be adequate oil to completely submerge the fish rolls as they fry.
More Sri Lankan snacks and short eats!
Sri Lankan lentil fritters.(kadala parippu vadai).
How to make
Sri Lankan
Fish rolls.
(Chinese rolls)
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients
Ingredients mentioned below use standard measuring cups and spoons.
The batter for the crepes.
2 cups of bread/wheat flour
1 egg slightly beaten
Salt to season
2 and 1/2 cup water(if you find the batter too thick add 1/2 cup more)
For the fish filling.
1 large can of jack mackerel(you can also use 2 cans of canned tuna that comes in chunks, not the flaky type).
3 medium-sized potatoes
2 medium-sized onions sliced fine
1 tablespoon of minced garlic
1 tablespoon of minced ginger
2 carrots grated
A sprig of curry leaves chopped
2 green chillies chopped fine(optional
3 tablespoons of oil(filling should be dry so use sparingly to avoid oily filling)
1 tablespoon of red chilli powder
1/4 teaspoon turmeric powder
1 tablespoon of black pepper
1 teaspoon curry powder
Salt to season
To bread the fishing roll
3 eggs well beaten
3-4 cups of fine bread crumbs
To fry the fish rolls
3-4 cups of oil
Method
How to make the fish
filling for the Chinese
roll.
Gather all the ingredients for the fish filling.
Drain and remove all liquid from the canned fish into the sink.
Boil the potatoes(3), slice the onion thin(2), mince the ginger(1 tbs) and garlic(1 tbs).
Grate the carrots(2), chop the curry leaves and set these ingredients aside until further use.
Place a medium-sized pan over low-medium heat, pour in the oil(use the oil sparingly as you want the filling to be quite dry).
Add the curry leaves, onions, ginger-garlic and cook them until onion turns slightly golden(3-5 minutes).
Add the grated carrots to the mix while maintaining, low-medium heat. continue to cook for another 3 minutes until the carrots are slightly soft then add the chunks of jack mackerel or tuna.
Continue to combine and break down the fish while cooking over medium heat for 3 minutes.
Add the red chilli powder(1 tbs), turmeric(1/4 tsp), pepper(1 tbs), curry powder(1 tsp)and season with salt. taste and check if the seasoning is as you prefer.
Remove pan from the fire, add the boiled potatoes(3)and combine until you have the potatoes broken into smaller pieces(not mashed). combine with the rest of the fish filling.
Set aside to cool.
How to make the
pancakes for the
Chinese roll.
In a medium-sized bowl, combine flour(2 cups), salt, beaten egg(1) and 2 cups of water(gradually add water till you get the correct consistency).
Mix well until you have a smooth batter that is not too thick or thin.
How to check if you have
the correct consistency
for a thin crepe.
Once you’ve made the batter, coat the back of a large steel spoon with it(it’s easy to see the batter separating).
Run a finger through the middle of the spoon, if the batter stays separate without running into each other then you have the correct consistency.
If the two separated batter line comes together then the batter is too thin. Add a tablespoon or two to bring the batter to the correct consistency.
How to make the pancakes
for the fish rolls.
Rub a little oil over the surface of the frying pan and place it over low-medium heat.
When the pan is hot, pour 1/2 cup of the batter and swirl it around.
Let one side cook then flip the pancake and cook the other side(3-5 minutes on each side).
Make the rest of the pancakes until the batter is done.
How to fold the pancake
for the fish role.
Have a tray ready to place the fish pancake rolls.
Place the pancake over a flat surface. scoop a tablespoon(you might be able to add a little more but keep the filling to a minimum per pancake.
You’ll want to easily fold the pancakes over it without breaking)of fish filling and place it at the bottom(edge)of the pancake.
In order to roll out the pancake without breaking, you will need to lay the pancake so the side of the pancake which was cooked first(can be identified with tiny holes)is under.
When you make the fish roll, the pancake side with the tiny holes will be the side you’ll be coating with an egg wash and rolling in bread crumbs.
The WRONG SIDE used to roll the fish roll.
THE RIGHT SIDE to roll the fish roll.
Add the filling to the bottom of the pancake.
Bring both sides of the pancake to the middle and cover the filling,
Then start rolling the pancake from the bottom, make sure you roll it tightly.
Set the finished rolls on the tray.
How to egg wash and
bread the fish rolls.
Break the eggs into a deep glass bowl and beat them until smooth. make sure the bowl has enough space to add two fish rolls at a time.
Add bread crumbs to a square baking pan or plastic box that can hold 3-4 fish rolls at once.
Tip- Place a newspaper under these two containers.
let them both stand side by side to run a production line(extra hands to help you out here)of dunking the rolls in egg, breading and transferring it to the tray.
It’s essential that the above step of covering the fish rolls with egg and bread is done thoroughly.
How to deep fry the
fish rolls.
Use a deep frying pan that can hold 4-5 fish rolls at a time without crowding. if you are using a smaller frying pan, fry 2 at a time.
Let the oil heat to the correct temperature, add a few bread crumbs once the oil heats, if it sizzles then the oil is at the correct temperature, make sure to maintain this oil temperature without letting the oil smoke.
Deep fry the fish rolls until they turn golden brown on all sides. (3-7 minutes).
Once done, use a tong to lift the fish roll off the oil, make sure all excess oil drips back down before transferring the fried fish rolls to a dish covered in paper towels.
Serve warm with your favorite ketchup.
Using this Chinese fish roll recipe and a little prep work, you can now make your own fish rolls at home. HOW TO MAKE THE FISH FILLING FOR THE CHINESE ROLL. Gather all the ingredients for the fish filling. Drain and remove all liquid from the canned fish into the sink. Boil the potatoes(3), slice the onion thin(2), mince the ginger(1 tbs) and garlic(1 tbs). Grate the carrots(2), chop the curry leaves and set these ingredients aside until further use. place a medium-sized pan over low-medium heat, pour in the oil(use the oil sparingly as you want the filling to be quite dry). Add the curry leaves, onions, ginger-garlic and cook them until onion turns slightly golden(3-5 minutes). Add the grated carrots to the mix while maintaining, low-medium heat. continue to cook for another 3 minutes until the carrots are slightly soft then add the chunks of jack mackerel or tuna. Continue to combine and break down the fish while cooking over medium heat for 3 minutes. Add the red chilli powder(1 tbs), turmeric(1/4 tsp), pepper(1 tbs), curry powder(1 tsp)and season with salt. taste and check if the seasoning is as you prefer. Remove pan from the fire, add the boiled potatoes(3)and combine until you have the potatoes broken into smaller pieces(not mashed). combine with the rest of the fish filling. Set aside to cool. In a medium-sized bowl, combine flour(2 cups), salt, beaten egg(1) and 2 cups of water(gradually add water till you get the correct consistency). Mix well until you have a smooth batter that is not too thick or thin. Once you’ve made the batter, coat the back of a large steel spoon with it(it’s easy to see the batter separating). Run a finger through the middle of the spoon, if the batter stays separate without running into each other then you have the correct consistency. If the two separated batter line comes together then the batter is too thin. Add a tablespoon or two to bring the batter to the correct consistency. Rub a little oil over the surface of the frying pan and place it over low-medium heat. When the pan is hot, pour 1/2 cup of the batter and swirl it around. Let one side cook then flip the pancake and cook the other side(3-5 minutes on each side). Make the rest of the pancakes until the batter is done. Have a tray ready to place the fish pancake rolls. Place the pancake over a flat surface. scoop a tablespoon(you might be able to add a little more but keep the filling to a minimum per pancake as you’ll want to easily fold the pancakes over it without breaking)of fish filling and place it at the bottom(edge)of the pancake. In order to roll out the pancake without breaking, you will need to lay the pancake so the side of the pancake which was cooked first(can be identified with tiny holes)is under. When you make the fish roll, the pancake side with the tiny holes will be the side you’ll be coating with an egg wash and rolling in bread crumbs. Add the filling to the bottom of the pancake. Bring both sides of the pancake to the middle and cover the filling, Then start rolling the pancake from the bottom, make sure you roll it tightly. Set the finished rolls on the tray. Break the eggs into a deep glass bowl, beat until smooth. make sure the bowl has enough space to add two fish rolls at a time. Add bread crumbs to a square baking pan or plastic box that can hold 3-4 fish rolls at once. Tip- Place a newspaper under these two containers. let them both stand side by side to run a production line(extra hands to help you out here)of dunking the rolls in egg, breading and transferring it to the tray. It’s essential that the above step of covering the fish rolls with egg and bread is done thoroughly. Use a deep frying pan that can hold 4-5 fish rolls at a time without crowding. if you are using a smaller frying pan, fry 2 at a time. Let the oil heat to the correct temperature, add a few bread crumbs once the oil heats, if it sizzles then the oil is at the correct temperature, make sure to maintain this oil temperature without letting the oil smoke. Deep fry the fish rolls until they turn golden brown on all sides. (3-7 minutes) Once done, use a tong to lift the fish roll off the oil, make sure all excess oil drips back down before transferring the fried fish rolls to a dish covered in paper towels. Serve warm with your favorite ketchup. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Nutritional information on islandsmile is provided as a courtesy. We cannot guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.fish rolls(chinese rolls).
Ingredients
Instructions
How to make the pancakes
for the Chinese rolls.
How to check if you have
the correct consistency
for a thin crepe.
How to make the pancakes for the fish rolls.
HOW TO FOLD THE PANCAKE
FOR THE FISH ROLE.
The WRONG SIDE used to roll the fish roll.
THE RIGHT SIDE to roll the fish roll.
How to egg wash and bread the fish rolls
How to deep fry the fish rolls.
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Nutrition Information:
Yield:
10
Serving Size:
1
Amount Per Serving:
Calories: 3239Total Fat: 288gSaturated Fat: 22gTrans Fat: 2gUnsaturated Fat: 252gCholesterol: 111mgSodium: 1272mgCarbohydrates: 132gFiber: 9gSugar: 11gProtein: 39g
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