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Sri Lankan egg roll
Prep Time:
10 Minutes
Cook Time:
40 Minutes
Ready In:
5 Minutes
Ingredients:
For The Pan Cakes:
2 cups flour
1 egg - (Optional)
1 cup coconut milk – (optional)
Pinch of salt
2 cups cold water

For The Filling:
6 hard boiled eggs – cut into half
Seeni sambola

For Deep Frying:
3 cups of bread crumbs
1- 2 eggs – beaten
Oil to fry
Directions:
Making The Pancake Batter:
In a medium bowl, mix the flour & salt together. Then add the egg and 1 cup coconut milk & 1 cup water. Mix it well, if the batter is very thick add little bit water at a time, mix it well and check whether batter is in right consistency for pancakes. (It should be smooth, thin batter, but not like water. )

Making Eggs Rolls:
Heat a small frying pan and little bit of oil with a clean cloth on the pan. When it´s ready pour a large spoon full pancake batter on the pan and cover it. After 5 minutes take the cooked pancake out from the frying pan.
Keep it on a board, fill it with a full tablespoon of Seeni Sambola & on top of seeni sambola place half of an egg. (Place the Seeni Sambola on the middle of the pancake.) It´s very important to fold the roll during the pancake is hot.
Fold the two opposite sides into the middle, and from the bottom of the pan cake fold it nicely & tightly. Finely you’ll get a nice square shaped roll.

Deep Frying:
Heat the oil in a large frying pan in medium heat.
When the oil is ready, one by one dip the rolls in beaten eggs (egg wash the rolls) and, coated it with bread crumbs well. And deep fry the rolls till you get nice golden brown.
Drain it on a paper or kitchen tissues.

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