Sri Lanka Rolls
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g potato (s)
- 500 g beef or turkey meat
- 3 medium onion (s)
- 1 piece (s) ginger, the size a thumb
- 1 bulb garlic
- 1 ½ tablespoon curry leaves
- 4 tablespoon curry powder, roasted, from Sri Lanka
- 2 teaspoons, heaped Garam Masala
- 2 chilli pepper (s), green, hot
- salt
- 1 pack dough sheets for spring rolls, approx. 30 pieces
- 2 egg (s)
- breadcrumbs
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, cut into small cubes and cook until cooked. Drain and set aside.
- Finely chop the onions and set aside. Finely chop the chillies and garlic and mix with the grated ginger. If necessary, cut the meat into approx. 1 cm cubes.
- Sweat the onions in oil without turning them brown. Add the chillies, garlic and ginger and fry briefly. Add the meat and fry until it has turned a little color. When the ingredients are well mixed, add the spices, except the garam masala, mix well, add about 100 ml of water and cook with a lid for 10 minutes.
- Take off the cover. Add the potatoes and garam masala and mix well.
- Place a spring roll sheet in front of you with the point facing up. Fill with a good tablespoon of the filling. Shape into small rolls by rolling the sheet in half, folding the sides, and continuing to roll until a small triangle is left. Dab this with a little water to seal the rolls.
- Bread the rolls in egg and breadcrumbs and fry in plenty of oil until golden brown.
- If you don`t like it too hot, you can leave out the green chillies.
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