Inspired by my deeply respected friend Gladys Roach who is the published author of three cookbooks, are these perfectly sized pan rolls for both little and big hands. Filled with homemade mildly spiced beef mince, these are a great after school snack plus the adults can dig into them as well for that satisfying mouthful of snacky goodness. I used to love these as a child but as we were a big family my mother never made them at home. My family and friends love the comforting flavours of these savoury rolls. What’s more, they are a special treat for those cold wintery Sunday afternoons when the craving for fried food sets in and you want to warm up the kitchen.
Serve three per person as a main course or one per person as a party snack with a drizzle of tomato sauce or coriander chutney.
This is a snack that is well worth the time it takes to create and is achievable for everyone.
Sizzling Pan Rolls
Ingredients
Beef Mince Filling
- 4 tbsp. oil
- 6 cloves garlic
- 2 medium onions finely chopped
- 2 tomatoes chopped
- 500 g beef mince
- 1¼ tbsp. pepper powder or to taste
- 2 tbsp. mint leaves chopped
- 4 tbsp. coriander leaves chopped
- 2 tsp. ginger chopped
- 4 green chillies finely chopped
- 2 tsp. garam masala powder
- 2½ tbsp. brown vinegar
- 1 tsp. beef stock powder
- ¼ tsp. mace powder optional
- 1 tsp. salt or to taste
For the Pancakes
- 1½ cups plain flour
- 1½ cups fine rice flour
- 1½ tsp. salt or to taste
- 3 eggs
- 3 cups water
- Crepe pan or any shallow fry pan 10cm diameter
- 2 tbsp. oil for greasing the fry pan
To assemble pan rolls
- 1 egg slightly whisked for the egg wash
- 1 cup panko breadcrumbs or any breadcrumbs
- Oil for shallow frying
Instructions
Beef Mince Filling
- Heat oil on medium and add garlic. Cook for a few seconds or till light brown.
- Add onions and cook for 3 minutes. Add tomatoes and cook for 3 minutes.
- Add mince and brown stirring to avoid sticking to the pan. Break all lumps.
- Add pepper, mint, coriander, ginger, chillies and stir to combine with mince. Add garam masala, vinegar, stock powder, mace and salt. Reduce heat to low, cover and cook for 20 minutes or until mince is cooked and there is approximately 2-3 tbsp. liquid left in the mince. Stir from time to time. The mince cooks in its own juices but add 2 tbsp. water only if necessary. Open lid and set aside to cool completely. Refrigerate until ready to use.
For the Pancakes
- Sift both the flours and salt. Add to a deep bowl and stir to combine. Add eggs and keep adding water gradually. Whisk till there are no lumps and a smooth batter is formed. Taste and season if required.
- To fry the pancakes, heat fry pan to medium and lightly grease the base of the pan. Pour just enough batter (about 80 to 100 mL), tilt and rotate the pan to coat the base evenly. Cook for one minute or until the edges begin to lift and the pancake looks cooked. Remove and set aside till all pancakes are done. There is no need to flip the pancake.
To Assemble pan rolls
- Place one pancake on a flat clean surface or cutting board. Place 1 heaped tablespoon mince on to the end closer to you and roll the pancake securely like a spring roll. Repeat same with the rest of the pancakes.
- Brush each pancake with the egg wash making sure to brush the sides too. Roll each pancake in breadcrumbs and shallow fry them immediately for 2 minutes on each side or until golden brown. Fry them in batches ensuring you clean the pan with paper towel after each batch to ensure the pancakes brown evenly.
- Best served immediately as a snack with tomato sauce or chutney. They can also be served as a main meal.
Notes
Hi, I’m Catherine!
I’m all about creating tasty Indian dishes with whatever’s on hand, even when I’m short on time or budget. I love turning simple ingredients into flavorful delights. Join me on this culinary adventure where we’ll explore the magic of Indian cuisine, one delicious dish at a time!
My Favourites
Could not resist making this especially when my son requested it. Its one for the braveheart mums – as I would classify it as a Medium on the difficulty scale (but then again, I am not adventurous on the kitchen side).
However all the effort pays off when the son enjoys it for lunch and says – thanks mum – they were lovely.
Lavina Mendonsa – thank you for sharing these recipes that bring smiles from the heart.
Hi Astria
Thank you for your feedback and a photo of the finished rolls, which I loved to see. These rolls while tasty, flavoursome and morish are a little work for the first couple of times but you will become an expert in making these in no time at all even if you are not adventurous in the kitchen. Happy to read that your son enjoyed them. Please say a thank you to your son for his compliments. Glad you and your family like my recipes.