Serve warm. I came across this very yummy recipe while reading about Sri Lankan cuisine. But instead of using the egg-roll wrapper, a thin crepe like pancake is used to hold the filling and then breaded and deep fried. (you can use the same blender to do this). Lay about 2 tbsp of the filling over edge of the pancake fold the two sides and roll. But one of the hardest things for Sri Lankan home cooks trying to make traditional tea banis at home is replicating that amazingly soft texture. Now, dip a roll in the flour and egg mixture and transfer it to the breadcrumbs to coat it well as shown below; Lastly, heat up oil in a pan and deep fry the crumbed rolls till they are golden, crunchy and delicious! These are best enjoyed with chili sauce or ketchup – the true Lankan style. There is a great deal more depth to its flavour and texture, just like a cup of strong Sri Lankan black tea. It may look like a regular bread roll, but do not be deceived by its simple appearance. These Sri Lankan style, Crispy Egg Rolls are a new addition to my kids’ most requested dishes. Deep fry till golden brown and serve hot. They are our version of the Chinese Egg Roll. The filling is always savory, but can be varied from meat to a vegetarian filling. I’d love to hear if you managed to make it I grew up having these fish buns for breakfast, lunch, and as a snack for tea. These savory Sri Lankan Rolls are always a favorite at parties. These Sri Lankan Fish buns are a very popular bakery item. We have these buns along with other bakery favorites which are, fish rolls, cutlets, patties,seeni sambol buns, and more. Repeat with the remaining batter. Make the batter: Mix an egg with 1/2 cup of flour and pinch of salt. Dip the rolls in the batter and then in bread crumbs.