Culinary influences from Asia have lead to the spring roll’s presence on many Sri Lankan menus. They can be filled with everything from pork to vegetables and are often sweetened with coconut milk.

Serves 10

Prep time: 20 minutes

Cook time: 15 minutes

Place the tuna, carrot, onion, garlic, salt, and pepper into a large mixing bowl and combine with a fork. Add just enough coconut milk so the mixture binds tightly. Place about one teaspoon of the filling into the center of each spring roll wrapper. Tuck the sides in and roll up similar to a burrito. Seal the edges by dabbing them with water.

In a deep skillet, heat oil to 350°F. Add 4–6 rolls at a time, turning them gently so they are golden brown on all sides, about 3 minutes. Drain on paper towel and serve immediately with yogurt sauce (recipe below).