Sri Lankan Style Egg Rolls with Level Hot Pineapple & Lemongrass Sauce

A beloved Sri Lankan Street food, the classic Egg Roll gets a delicious upgrade with Miris by Islandmom Level Hot Pineapple & Lemongrass Sauce. The fruity sweetness of pineapple, the fresh citrus notes of lemongrass, and the bold warmth of Scotch Bonnet chilies infuse the chicken filling with vibrant flavour. Wrapped around a perfectly cooked egg and fried until irresistibly crisp, these egg rolls are the perfect snack, party appetizer, or tea-time favorite with a unique gourmet twist.

Prep Time:: 35 mins
Total Time:: 70 mins
Servings:: 8–10 rolls

These crispy Sri Lankan egg rolls pair a savoury chicken and egg filling with the fruity heat of Level Hot.

Ingredients

For the Filling 250g chicken breast, boiled and shredded (or cooked minced chicken) | 2 hard-boiled eggs, halved | 2 tbsp Miris by Islandmom Level Hot Sauce | 1 medium onion, finely sliced | 2 cloves garlic, minced | 1 tsp ginger, minced | 2 sprigs spring onions, finely chopped | 1 tsp curry powder | ½ tsp black pepper | ½ tsp salt (adjust to taste) | 1 tbsp vegetable oil
For the Pancakes 1 cup all-purpose flour | 1 egg | 1¼ cups milk | Pinch of salt | 1 tbsp melted butter
For Coating 2 eggs, beaten | 1½ cups breadcrumbs | Oil for deep frying

Method

Prepare the Filling
- Heat the oil in a pan over medium heat.
- Sauté the onions until soft, then add the garlic and ginger. Cook until fragrant.
- Add the shredded chicken, curry powder, black pepper, salt, and Level Hot Sauce.
- Stir well and cook for another 3–4 minutes until the filling is dry and well combined.
- Fold in the spring onions and allow the mixture to cool completely.
Make the Pancakes
- Whisk together the flour, egg, milk, salt, and melted butter to form a smooth batter.
- Heat a lightly greased non-stick pan and pour a thin layer of batter to make delicate pancakes.
- Cook for about 30–40 seconds on each side. Set aside to cool.
Assemble the Egg Rolls
- Place a spoonful of the chicken filling onto one side of each pancake.
- Place half a boiled egg on top of the filling.
- Fold in the sides and roll tightly into a cylinder.
- Seal the edge with a little flour-and-water paste if needed.
Coat & Fry
- Dip each roll into the beaten eggs.
- Coat evenly with breadcrumbs.
- Deep fry at 170–175°C until golden brown and crispy, about 4–5 minutes.
- Drain on paper towels.