Sri Lankan Rolls

Ingredients

Stuffing
• 1/2 lb Tofu
• 1 lb potatoes
• 1/2 lb onion
• 2 tblspns red pepper
• 4 tblspns roasted curry powder
• 1/4 cup oil
• to taste salt
  Pastry
• 1/2 lb flour
• 2 cups milk (coconut or dairy)
• 1 egg
• to taste salt
  Breading and Deep Frying
• 3 cups oil
• 2 eggs
• 1 can bread crumbs

Directions

First make the stuffing. Boil the potatoes and peel of jackets. Cut chicken into small pieces. Dice onions.

Add the oil to a pan at medium heat. Add the onions, tofu, and potatoes in that order leaving about half a minute between each and leave for 4 minute. Add the roasted curry powder, red pepper powder and salt and cook for 5 minutes. Remove from stove and place where it is easily accessible.

Now for the pancakes. Mix the flour, milk and eggs using a mixer. Heat a non stick pan which has been wiped with paper towel soaked in butter or oil. Pour in batter to barely cover the bottom of the pan. Heat at low heat for a minute. Remove the pancake. Place on a plate and place stuffing on top. Tuck in the sides of the pancake to make parallel edges. Roll the pancake to make a roll.

Continue making the pancakes and the rolls from them. Do not allow the pancakes to cool or stand before adding the stuffing as this makes the pancake less malleable.

Finally dip each roll into beaten egg and coat all round. Then coat with bread crumbs and deep fry until medium brown color.