Deep Fried Mutton Rolls

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Mutton rolls are a very popular short eat amongst Tamilians, especially Sri Lankan Tamilians. They are made from potato and tender mutton pieces, and are seasoned with delicious, tangy spices and herbs. They are popular across the world today.

To make this sinful deep-fried non-vegetarian recipe, firstly the meat needs to be minced and mixed with ¼th tsp MSG, ¼th tsp corn starch, ginger, scallions, ground peppercorns, and salt to taste, along with a little water for the binding. Set it aside. Then, mixed the other ¼th part of the corn starch with water and flour to make a thick paste. Next, soak the curd-bean sheets in warm water until they have become soft. What you need to do is take the sheet and spread the prepared paste on the upper surface, and spread the 1/3rd of the meat filling on the centre. To do the folding, fold the bottom flap and begin to roll them, fold the 2-side flaps towards the centre, and continue rolling till the open end before sealing it with flour paste.

Next, the rolls need to be placed on a heat-proof dish and placed in a steamer and steamed until cooked. Allow them to cool, cut them and deep fry the rolls over medium heat until they’re reddish brown. Remove them, drain well and sprinkle them with salt-pepper to serve.

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Corn and Cashew Cutlet, Mixed Vegetable and Beet Cutlet , All Protein Salad

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  • 500 gm - lean boneless mutton
  • 1/4 tsp - ground Sichuan peppercorns
  • 1/2 tsp - scallions, chopped
  • 2 tsp - cornstarch (corn flour)
  • 3 tsp - flour
  • 3 - dried bean-curd sheets
  • 2 cups (500 ml) - vegetable oil for deep-frying
  • 1/4 tsp - spiced pepper and salt
  • 1/4 tsp - MSG
  • 4 tsp - salt

How to Make Deep Fried Mutton Rolls

  • For the Filling:
  • Mince the meat and mix with the salt, ground peppercorns, scallions, ginger, 1/4 tsp of the cornstrach, the MSG and enough water to bind the ingredients together. Set aside.
  • Mix the other 1/4 tsp of cornstarch with the flour and enough water to make a thick paste.
  • Soak the bean-curd sheets in warm water until soft.
  • Take 1 sheet and spread the paste on the upper surface.
  • Spread 1/3 of the meat filling lengthwise down the centre, leaving room at the bottom and on both sides.
  • Fold up the bottom flap and start rolling.
  • Midway, fold the two side flaps towards the centre.
  • Continue rolling and seal the open end with a dab of flour paste.
  • Repeat with the other two rolls.
  • Place the rolls on a heat-proof dish and place in a steamer.
  • Steam until the meat is cooked.
  • Remove the rolls.
  • Wrap each tightly in a piece of clean cheesecloth.
  • Let stand until cool, then unwrap and cut crosswise into 1-inch or 30 mm long sections.
  • Heat the oil in a wok over medium heat to 400 degrees F and deep-fry rolls until reddish-brown.
  • Remove and drain well.
  • Sprinkle with the spiced pepper-salt and serve.