Sri Lankan Rolls

Ingredients for 6 servings:

• 500 g potatoes
• 500 g beef or turkey
• 3 m.-sized onion(s)
• 1 piece(s) ginger, thumb-sized
• 1 garlic clove(s)
• 1 ½ tbsp curry leaves
• 4 tbsp roasted curry powder from Sri Lanka
• 2 tsp, heaped garam masala
• 2 chili peppers, green, hot
• Salt
• 1 pack of spring roll pastry sheets, approx. 30 pieces
• 2 eggs
• Breadcrumbs

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

very spicy spring rolls Sri Lankan style

Peel the potatoes, cut into small cubes, and cook until tender. Drain and set aside. Finely chop the onions and set aside. Finely chop the chilies and garlic and mix with the grated ginger. If using, cut the meat into 1 cm cubes. Sauté the onions in oil without browning. Add the chilies, garlic, and ginger and fry briefly. Add the meat and fry until lightly browned. Once the ingredients are well blended, add the spices, except the garam masala, mix well, add about 100 ml of water, and cook with the lid on for 10 minutes. Remove the lid. Add the potatoes and garam masala and mix well. Place a spring roll wrapper in front of you with the point facing up. Fill with a good tablespoon of the filling. Shape into small rolls by rolling the wrapper in half, folding in the sides, and continuing to roll until you have a small triangle. Dab a little water on this to seal the rolls. Coat the rolls in egg and breadcrumbs and fry in plenty of oil until golden brown. If you don’t like it too spicy, omit the green chilies.