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Fish Roll
Street Food • Sri Lanka
About Fish Roll
Crepe-wrapped fish and potato filling, crumbed and fried — universal short-eat.
How to Make Sri Lankan Fish Roll (Traditional & Healthy Version)
Sri Lankan Fish Roll is an iconic street food adored across the island for its savory, spicy flavors and satisfying crunch. Originating from local bakeries and roadside stalls, this beloved snack is often enjoyed during tea time, at gatherings, or as a quick bite on-the-go. The Fish Roll features a thin crepe filled with a delectable fish and potato mixture, seasoned with aromatic Sri Lankan spices, then rolled, coated in breadcrumbs, and lightly shallow-fried for a golden finish. Packed with the essence of coastal cuisine, Sri Lankan Fish Rolls showcase the island's abundant seafood, particularly tuna or mackerel, blended with fresh herbs and vegetables. The filling combines flaked fish with potatoes, onions, and green chilies, offering a perfect balance of protein, carbs, and flavor. Unlike deep-fried versions, this healthier adaptation uses minimal oil for shallow frying, preserving the authentic taste while keeping the calorie count in check. Whether served as an appetizer or a snack, Fish Rolls are a testament to Sri Lanka's rich culinary heritage and ingenuity in street food.
Ingredients(for 2 medium fish rolls per serving)
- 100g Tinned tuna or mackerel (or fresh, flaked fish)
- 1 medium (100g) Potato (boiled and mashed)
- 1 small Onion (finely chopped)
- 1 Green chili (finely sliced) - optional
- 6-8 Curry leaves (karapincha, finely shredded)
- 1/4 tsp Black pepper powder
- 1/8 tsp Turmeric powder
- to taste Salt
- 1 Egg (for coating)
- 1/2 cup Whole wheat flour (for crepe batter)
- 1/3 cup Low-fat milk or water (for crepe batter)
- 1/2 cup Breadcrumbs (preferably wholemeal)
- 2 tbsp Olive oil (for shallow frying)
Instructions
- 1
Prepare the filling by heating 1 tsp olive oil in a pan. Sauté onions, green chili, and curry leaves until fragrant. Add flaked fish, turmeric, black pepper, and salt. Stir in mashed potato and mix well. Cook for 3-4 minutes, then let cool.
6 minutes
Use fresh curry leaves for authentic aroma.
- 2
Make the crepe batter by whisking whole wheat flour with milk (or water) and a pinch of salt until smooth. The batter should be thin.
3 minutes
Sift flour to avoid lumps in the batter.
- 3
Heat a non-stick pan and pour a small ladle of batter, swirling to form a thin crepe. Cook each side for 1 minute until just set. Repeat for 4 crepes.
6 minutes
Do not brown the crepes; they should remain soft for rolling.
- 4
Place 2 tablespoons of fish filling on one end of each crepe. Roll tightly like a spring roll, tucking in the sides.
3 minutes
Ensure filling is not too moist to prevent sogginess.
Why This Dish is Healthy
This version of Fish Roll is shallow-fried using olive oil instead of deep frying, which significantly reduces unhealthy fats and calories. The use of whole wheat flour and wholemeal breadcrumbs boosts fiber content, supporting weight management and heart health. Lean fish provides essential amino acids for muscle repair and maintenance, making this dish a nutritious, filling option for those seeking a healthy, satisfying snack.
Sri Lankan Fish Rolls are a balanced snack providing quality protein from fish, complex carbohydrates from potatoes and whole wheat flour, and healthy fats from olive oil. Fish is rich in omega-3 fatty acids, which support heart and brain health. The inclusion of curry leaves, onions, and green chilies adds antioxidants and vitamins A, C, and B-complex. Using wholemeal ingredients increases dietary fiber, aiding digestion and supporting blood sugar control.
Pro Tips
- 💡Tip 1: Ensure the filling is completely cool before rolling to prevent the crepe from tearing.
- 💡Tip 2: Pat the fish mixture dry to avoid soggy rolls.
- 💡Tip 3: Use wholemeal breadcrumbs for extra fiber and a healthier crunch.
Storage & Serving
Store cooled Fish Rolls in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer for best texture. Avoid microwaving to maintain crispiness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 225.0 kcal |
| Protein | 7.4 g |
| Carbohydrates | 20.0 g |
| Total Fat | 13.2 g |
| Fiber | 1.2 g |
