Sri Lankan Mutton Rolls

Arrive at any Sri Lankan household in the late afternoon and you will be treated to what the locals call ‘Short Eats’, which is similar to an afternoon tea...
  1. Heat oil in a heavy based pan and cook the onion until light brown and soft.
  2. Stir in the garlic and ginger and cook for a further 3 minutes.
  3. Add the remaining filling ingredients except the potatoes and lime juice and cook for 5-6 minutes, stirring often.
  4. Add 1/3 a cup of water and cover and cook for 15 minutes or until the meat is tender and almost dry.
  5. Add the crumbled potatoes and cook uncovered until the curry is dry.
  6. Take off the heat, add the lime juice and allow to cool completely.
  7. You can make your own pancakes, but spring roll sheets are a great cheat. 
  8. Take an individual spring roll sheet, put a few spoons of curry in it, fold the ends towards the centre and then roll up like a thick cigar. Trim any excess so the rolls aren't too bready.
  9. Dip the rolls in beaten egg and dip into breadcrumbs to coat evenly. 
  10. Heat the oil over a medium heat and deep-fry the rolls until golden and crisp.
  11. Serve with tomato ketchup spiked with finely chopped ginger, garlic, green chillies and curry leaves.

Browse by tags

Karan Gokani
Hoppers

Ingredients

For the filling:

  • 225g boneless neck or shoulder mutton meat, all but a little fat trimmed and cubed into 1/3 inch cubes or coarsely minced
  • 200g potato, boiled for 8 mins, peeled and mashed coarsely
  • 1 brown onion, peeled and finely chopped
  • 1 tbsp ginger, minced
  • 1 tbsp garlic, minced
  • 1.5 tbsp Sri Lankan roasted curry powder (or Madras Curry Powder, but SL roasted Curry  Powder is quite different and preferred for this recipe)
  • 1 tsp red chilli powder or paprika
  • 1/2 tsp ground cinnamon
  • 1/2 tsp turmeric powder
  • 1/2 tsp black pepper crushed
  • 2 green chillies, deseeded and finely chopped
  • 10-12 curry leaves
  • Salt, to taste
  • 1 tbsp rapeseed or vegetable oil
  • Juice of 1 lime

For the wrap:

  • 8 spring roll sheets
  • 2 medium eggs, beaten
  • 2 cups Panko breadcrumbs
  • Oil to deep fry

First introduced by the many settlers who reach the island, Short Eats are a flavoursome representation of Sri Lanka’s dense history of diversity: Rolls came from the Chinese, cutlets and patties arrived with the British, and vadais with the Tamils from India. 

At Hoppers, we often describe mutton rolls as a type of bread crumbed spring roll with curried mutton – it’s a must order!

Do as the Sri Lankans do and have yours with a strong cup of Ceylon Tea or shot of Arrack. 

Arrive at any Sri Lankan household in the late afternoon and you will be treated to what the locals call ‘Short Eats’, which is similar to an afternoon tea...
  1. Heat oil in a heavy based pan and cook the onion until light brown and soft.
  2. Stir in the garlic and ginger and cook for a further 3 minutes.
  3. Add the remaining filling ingredients except the potatoes and lime juice and cook for 5-6 minutes, stirring often.
  4. Add 1/3 a cup of water and cover and cook for 15 minutes or until the meat is tender and almost dry.
  5. Add the crumbled potatoes and cook uncovered until the curry is dry.
  6. Take off the heat, add the lime juice and allow to cool completely.
  7. You can make your own pancakes, but spring roll sheets are a great cheat. 
  8. Take an individual spring roll sheet, put a few spoons of curry in it, fold the ends towards the centre and then roll up like a thick cigar. Trim any excess so the rolls aren't too bready.
  9. Dip the rolls in beaten egg and dip into breadcrumbs to coat evenly. 
  10. Heat the oil over a medium heat and deep-fry the rolls until golden and crisp.
  11. Serve with tomato ketchup spiked with finely chopped ginger, garlic, green chillies and curry leaves.

Browse by tags

Karan Gokani
Hoppers

Ingredients

For the filling:

  • 225g boneless neck or shoulder mutton meat, all but a little fat trimmed and cubed into 1/3 inch cubes or coarsely minced
  • 200g potato, boiled for 8 mins, peeled and mashed coarsely
  • 1 brown onion, peeled and finely chopped
  • 1 tbsp ginger, minced
  • 1 tbsp garlic, minced
  • 1.5 tbsp Sri Lankan roasted curry powder (or Madras Curry Powder, but SL roasted Curry  Powder is quite different and preferred for this recipe)
  • 1 tsp red chilli powder or paprika
  • 1/2 tsp ground cinnamon
  • 1/2 tsp turmeric powder
  • 1/2 tsp black pepper crushed
  • 2 green chillies, deseeded and finely chopped
  • 10-12 curry leaves
  • Salt, to taste
  • 1 tbsp rapeseed or vegetable oil
  • Juice of 1 lime

For the wrap:

  • 8 spring roll sheets
  • 2 medium eggs, beaten
  • 2 cups Panko breadcrumbs
  • Oil to deep fry

First introduced by the many settlers who reach the island, Short Eats are a flavoursome representation of Sri Lanka’s dense history of diversity: Rolls came from the Chinese, cutlets and patties arrived with the British, and vadais with the Tamils from India. 

At Hoppers, we often describe mutton rolls as a type of bread crumbed spring roll with curried mutton – it’s a must order!

Do as the Sri Lankans do and have yours with a strong cup of Ceylon Tea or shot of Arrack.