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
- 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)
- 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)
Step-by-step instructions
Step 1 · Prepare the filling by heating 1 tsp olive oil in a pan
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.
Step 2 · Make the crepe batter by whisking whole wheat flour with milk (or w...
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.
Step 3 · Heat a non-stick pan and pour a small ladle of batter
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.
Step 4 · Place 2 tablespoons of fish filling on one end of each crepe
Place 2 tablespoons of fish filling on one end of each crepe. Roll tightly like a spring roll, tucking in the sides.
Step 5 · Beat the egg in a shallow bowl
Beat the egg in a shallow bowl. Dip each roll in egg, then coat with wholemeal breadcrumbs.
Step 6 · Shallow fry the rolls in olive oil over medium heat
Shallow fry the rolls in olive oil over medium heat, rotating to brown all sides evenly. Drain on kitchen paper.
Why this recipe 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.
A note on tradition
Fish Rolls are a staple at Sri Lankan bakeries, school canteens, and roadside kades (stalls), enjoyed by people of all ages. They are especially popular as an evening snack with a cup of Ceylon tea, often featured during festive gatherings, family celebrations, and casual meetups. The dish reflects the Sri Lankan love for finger foods and inventive use of local ingredients, embodying the island's vibrant street food culture.