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Sri Lankan Vegetable Chinese Rolls
Sri Lanka's take on the spring roll: a crepe filled with a stir-fried, soy-sauce flavored vegetable and noodle filling, breaded, and fried.
- Prep
- 45 min
- Cook
- 30 min
- Total
- 75 min
- Servings
- 12
- Difficulty
- hard
- Cuisine
- sri lankan
Ingredients
Scaled for 12 servings
- crepe batter
- cabbage
- carrots
- leeks
- vermicelli noodles
- soy sauce
- garlic
- ginger
- black pepper
- breadcrumbs
- oil
Equipment
- Wok
- Crepe pan
- Deep fryer
Instructions
- 1
Make Filling
Soak vermicelli noodles. Stir-fry finely shredded cabbage, carrots, leeks, garlic, and ginger. Add noodles, soy sauce, and black pepper. Let cool.
- 2
Make Crepes
Prepare thin, soft crepes (as with fish rolls).
- 3
Roll & Coat
Fill crepes with the vegetable noodle mixture, roll tightly into cylinders, dip in batter, and coat in breadcrumbs.
- 4
Fry
Deep fry until deeply golden and crunchy.
Cooking Tips
- Despite the name, these are uniquely Sri Lankan. They use a breaded crepe exterior rather than a thin pastry spring roll wrapper.
- The filling must have a distinct umami soy sauce and black pepper flavor profile.
Variations
- Chicken Chinese Rolls: Add shredded chicken to the vegetable stir-fry.
Chef's Notes & Storage
- A staple of 'Sri Lankan Chinese' cuisine and popular bakery item.
Nutrition Estimate
230 calories · 5g protein · 36g carbs · 8g fat · 3g fiber per serving
