Sri Lankan tuna rolls

Name: Sri Lankan tuna rolls
Prep time: 50 min
Cook time: 30 min
Total time: 80 min
Yield: 6 servings

Posted: 13/02/2026Updated: 21/02/2026

Thin crepes filled with a spicy, aromatic tuna and potato mixture, rolled, dipped in egg and breadcrumbs, and deep-fried until golden and crisp.

Serve the rolls hot, accompanied by a small bowl of chilli sauce or tomato sauce for dipping. Serve with a simple fresh salad or sliced cucumber.

Active prep: 25 minutesPassive prep: 25 minutesActive cooking: 30 minutes

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Ingredients

Adjust servingsServings

Filling

450 grams Canned tuna, drained
2 medium Potatoes
1 small Brown onion
2 cloves Garlic
2 centimetres Ginger
2 small Green finger chilli
1 medium Tomato
2 teaspoons Sri Lankan curry powder
4 Fresh curry leaves (optional)
2 teaspoons Coconut oil
Salt, to taste
Ground black pepper, to taste

Crêpes

125 grams Plain flour
2 large Eggs
120 millilitres Whole milk
120 millilitres Water
4 tablespoons Melted butter
1 teaspoon Salt
Neutral oil, for frying

Instructions

Filling

Boil the potato in salted water until tender (about 10–12 minutes) then drain, peel, and lightly mash it. Set aside.
Heat the coconut oil in a pan over medium heat.
Finely dice the onion and fry with the curry leaves. Cook for about 3–4 minutes, until the onion turns soft.
Stir in finely minced garlic and ginger, and green chillies; cook for another minute until fragrant.
Add the Sri Lankan curry powder and stir constantly for about 20 seconds to toast.
Grate the tomato into the pan and cook for 5–7 minutes, stirring often, until the tomato breaks down completely and the mixture thickens (if it looks dry before the tomato softens, splash in a tablespoon of water to loosen).
Stir in the mashed potato, mixing until evenly distributed. Then gently fold in the tuna. Season with black pepper and salt to taste.
Cook for another 2-3 minutes.
Take off the heat and remove the whole curry leaves. Let the filling cool completely before using to fill the rolls.

Crêpes

In a bowl, whisk together eggs, milk, water, salt, and melted butter.
Gradually whisk in flour until the batter is smooth and thin. Optionally, but advised, rest for 20–30 minutes.
Heat a medium-sized pan on medium-low heat and lightly grease it before pouring a small ladle of batter. Swirl quickly to form a thin crepe.
Cook until set but not browned (about 20 seconds per side).
Set aside cooked crepes and keep covered with a cloth. This should make about 12 crêpes.

Helpful notes

Cooking tips

The mixture should be moist but not wet and should hold its shape on a spoon. Excess liquid will make the crêpes soggy or burst during frying. If it looks watery, cook uncovered for a few more minutes to reduce.
Be gentle when stirring and cooking the tuna to not break down the flakes. You want to maintain their texture.
Cool the filling before assembling. Warm filling will steam the crêpe, making it tear or split when rolling.
Resting the batter relaxes gluten and removes bubbles which makes the crêpes more pliable so they don’t crack when rolling.
When cooking the crêpes, peep the pan medium-low; if it’s too hot, the crêpes will brown and lose flexibility.
Roll tightly and tuck the ends well as loose rolls will leak filling in the oil. Use some of the beaten egg to seal the edge of the crêpe if needed. If a crêpe tears while rolling, take an additional crêpe and cut a piece large enough to cover the tear. Attach it using a small amount of the beaten egg.
Fry in small batches to maintain oil temperature and crispness.

Alternative ingredients

Regular curry powder works fine if Sri Lankan isn’t available but enhance with a pinch of fennel, cardamom and garam masala.
Tomato purée or ketchup can be instead of a fresh tomato.
A neutral oil can be used instead of coconut oil.

Storage instructions

If cooked, allow the rolls to cool before storing to prevent the crispy exterior becoming soft.

Refrigeration (uncooked): Once the rolls are filled and coated in breadcrumbs, place them in a single layer on a tray and cover tightly with cling film. Store in the fridge for up to 24 hours before frying.

Refrigeration (cooked): Store in an airtight container, layered with paper towels, for up to 2 days.

Freezer: Line a tray with baking paper and freeze the cooked or uncooked rolls in a single layer until solid. Transfer to an airtight container or freezer bag and keep frozen for up to 2 months.

Re-heating instructions

If refrigerated, let them sit at room temperature for about 15–20 minutes beforehand so they cook evenly. No need to thaw if frozen.

Frying: It’s recommended to only fry uncooked rolls to its preserve texture. It’s recommended to only fry uncooked rolls to preserve their texture. Cook according to the instructions above if refrigerated, or add an extra 2–3 minutes if frying from frozen.

Oven: Recommended for re-heating cooked rolls. Re-heat at 180°C for 8–10 minutes, or 15-18 minutes from frozen.

Nutrition and dietary facts

Per serving:Calories: 791kcal (35%), Protein: 51.6g (86%), Fat: 40g (50%), Saturated fat: 12.2g (81%), Carbohydrates: 47.2g (17%), Sugars: 5.1g (20%), Fibre: 3.2g (11%)

NOTE: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.