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

4.39 from 18 votes
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Ingredients Method

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

Method
 

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