Mutton, Potato, Spices & Herbs are mixed together and then stuffed into a crepe. The filled crepe is dipped in a batter, then dredged in breadcrumbs. It’s then deep fried. This is the perfect snack!

I’ve been a lover of Mutton rolls for a long long time! I usually buy them at Spiceland at Markham & Steeles at the Scarborough/Markham border. I love the crispy exterior and the tasty filling with a mix of Mutton & Potato.

Recently I remade my Pan Rolls video and it occurred to me how similar these two are. I’ve seen videos where people make this with Spring Roll wrappers. I’m not sure how those would taste since I’m used to a crepe like texture and that’s how I expect it to taste and feel.

The only things I did a bit different is 1. Added Egg to my crepe for stability 2. Poured the batter in to swirl and coat the bottom of the pan, rather that use something to spread it in a circular fashion.

Once you get the technique down, you can customize the filling anyway you like. If you prefer a fish filling, you can use the filling recipe from here.

Sri Lankan Mutton Rolls

4.60 from 5 votes
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Ingredients
  

Filling

  • 600 gms Potato and I will just boil this till tender
  • 1 tbsp Fennel seeds
  • 1 tsp Cumin seeds
  • 1/2 tsp Mustard seeds
  • 1/2 diced Onion
  • 1/2 cup Curry leaves
  • 1 tbsp sliced green Chillies
  • 300 gms boneless Mutton
  • 1 tbsp Sri Lankan Curry powder
  • 1/2 tsp Turmeric
  • 1/2 tsp Garam Masala
  • 2 tbsps Ginger & Garlic paste
  • Salt to taste
  • 4 large pieces Pandan Rampe/Screwpine leaves
  • 1/2 cup Leeks
  • 1/2 cup Water
  • 1/4 cup chopped Coriander

Crepes

  • 2 cups all purpose sifted flour
  • 3 cups water
  • 2 Eggs
  • Salt optional

Coating

  • 1 cup reserved Batter make more if needed
  • 1 – 2 cups Breadcrumbs

Instructions
 

  • Boil the potatoes till tender & mash when cool
  • Roast the Fennel seeds and grind to a powder
  • Heat some oil and add the Cumin & Mustard seeds
  • Add the Onion and saute till golden brown
  • Add the Curry leaves, green Chillies
  • Add the Mutton and the Chilli & Turmeric powder & Garam Masala
  • Add the Ginger & Garlic paste and saute
  • Add some extra oil if needed and fry the Mutton pieces
  • Add the Pandan leaves
  • Add the Leeks
  • Add the Water and stir
  • Cover and cook for 15 mins or so making sure to stir in between
  • Add the mashed Potato & Coriander, mix and allow to cool
  • Start with the pre sifted Flour, add Water a little at a time and whisk together to blend
  • Add the Eggs and most of the Water
  • Reserve about a cup for later
  • Add the remaining Water in the batter as it thickens towards the end
  • Add some oil to a hot pan, and pour in 1/4 cup of the batter
  • Add it to the centre of the pan, and swirl it all around
  • Allow it to cook, and then turn the pan around and tap it on the board
  • Keep doing this cooking the crepes on one side.
  • Transfer the crepes to another surface where they can cool completely
  • Place the crepe down, cooked side down
  • Add about 2 tbsps of the filling towards the top of the circle
  • Fold the sides over
  • Since we’ve cooked one side, the other side, is semi sticky and is easy to hold together when you fold it
  • Fold over the top, tuck the filling in and roll
  • Again since one side is semi sticky you will not need to add anything to seal the pan roll
  • Roll the whole batch and keep aside
  • Dip the rolls in the left over batter and allow to drain off the excess
  • Dredge in Breadcrumbs
  • Deep fry