Friday, July 29, 2011
Crisp Savory Crêpe Pockets: Sri Lankan Chinese Rolls
In this recipe I refer to them as Crêpe Pockets since I find folding them over into near rectangular parcels easier than shaping them into rolls. This style also allows for more filling to be placed in the center. The versatility of this dish is such that, by being creative with the filling, it can be turned into a one dish lunch or dinner allowing you to sneak in vegetables that children are usually reluctant to eat. It can also be made in advance and frozen to be deep fried before serving.
The following recipe yields around 15 pockets.
15oz Tuna in water no salt added
1 cup Cabbage shredded
2 cups Carrot grated
½ cup Celery chopped
1 Tomato chopped
1 small Onion chopped
1 teaspoon garlic chopped
1 teaspoon ginger chopped
2 Tablespoons Curry leaves (optional)
Salt and Pepper to taste
2 Tablespoons Canola Oil
Place a 10 inch skillet on medium heat and add oil. When the oil is hot add onions, garlic, ginger and celery. Sprinkle a little salt and pepper and stir fry until the onions are translucent. Add the carrots and once again season with a little salt and pepper and continue to cook a further 1 to 2 minutes. Add tomato and fish season as before and stir fry the fish while mixing with spatula for another 2 minutes. Add cabbage; mix and stir fry for a further minute or two at most, just long enough to allow the cabbage to wilt. Take off the heat and adjust salt and pepper as desired.
1 ¼ cups all purpose flour
2 medium eggs
1 cup 2% milk
½ cup water
½ teaspoon salt
¼ cup Canola Oil
Makes around 15 thin crêpes using a ¼ measure cup filled ⅔ of the way up.
3 cups bread crumbs (Safeway Original)
2 eggs beaten
4 cups of Canola oil
Note: If you would like to try MD Tomato Sauce which is a Sri Lankan favorite, it is available at lankandelight.com and at Bombay Spice House (if you are in the San Francisco bay area).