Hi and welcome to Krispi, the home for a product which I call pita pan rolls, the new kid on the block!

For years we have been trying to develop a savoury product that ticks all the boxes and we think we are pretty close.

1. Easy to eat on the run – The Pan roll comes packed in our twin pack cardboard sleeve ready to eat off the shelf whilst on the run.
2. Perfect for retail – the ideal snack for 7 Eleven Stores, Coles Express stores, School Canteens, Cinemas and Airlines.
3. Has a homemade feeling just like how nanna used to cook – We take great pride in developing a quality product without the shortcuts, taking you back and creating those special moments, just like nanna used to create.
4. Easy for school lunches – pita pan rolls are such an easy snack for school lunches, its quick easy and the kids love it.
5. Great for entertaining – pita pan rolls are a crowd favourite. Perfect for when unexpected guests come around, straight from the freezer into the air-fryer or oven. Just make sure you have extras, believe me they will want more.

For the uninitiated, a pan roll is a fluffy crepe which is wrapped around a lean beef and potato that’s marinated in herbs and spices, blended with caramelised onions and rolled in our special blend of golden bread crumbs.

They also come in 3 other flavours; Chicken and Mushroom, Veggie and Fish.

Although quite new to the Australian market, the Pan Roll is very popular among the Sri Lankan and Indian community.

So the aim of me writing this blog is to share this delicious product with the rest of world, or at least with Australia to start with.

Although the idea may have originated in Sri Lanka, the pita pan rolls are actually more Australian than you might at first think. With all our ingredients locally sourced from Aussie growers and distributors, our original Pan Rolls are proudly Australian Made!

It’s important to mention that the pita pan rolls are not like any other pan rolls, they are extremely delicious and addictive compared to other rolls that don’t quite get the same level of care and attention to detail.

What stands out are the layers of texture that we put into our rolls, starting with the Krispi crunch of golden bread crumbs over a soft fluffy crepe encasing the delicious fillings .

At the end of the day the proof is in the product! At Krispi we are 100% confident in the quality of our product so if you don’t like it, we will refund it.

The Pan roll, ever so popular amongst the Sri Lankan and Indian community, has made its way to our shores.

They originate from Sri Lanka, the once beautiful spice island then known as Ceylon for its rich melting pot of culinary skill and culture.

It is the culmination of English, Portuguese, Malay and Indian food cultures that have hugely paved the way to our Pan Rolls. By sharing their cuisines around the world at colorful banquettes, we have been granted the ultimate pleasure and benefit of fusing tradition with modern culinary practice.

Having been asked the question many times, what is a pan roll, let me tell you my version. Its nothing like a croquette or a spring roll, and to call it a Chinese roll when even the Chinese don’t know what it is, can be annoying.

To me, the Pan rolls that we produce here at Krispi can’t be described without first admiring their several layers of texture.

The first layer makes that signature crunch sound as you bite through the Krispi golden breadcrumbs. This layer gives way to a soft, silky texture as you reach the crepe encasing the delicious spiced filling of your choice. When people say you have to try them, this is what the fuss is about!

Many would also say you need a good sauce on standby to enhance the spice factor, so I’ll share this family recipe below, which I think goes well with any flavour of our Pan rolls.

Since I’ve been seriously addicted to anything with chilli for all of my life, my go-to has got to be a spicy chutney.

Seriously addictive and a perfect addition to any meal or the pan rolls.

INGREDIENTS:

• 2 kg ripe tomatoes, quartered, or good quality chunky canned tomatoes
• 100g Mustard oil
• 100g Ginger / Garlic paste
• 100g Green chillies diced
• 1 Tbsp Chilli powder
• 1 Tbsp Chilli flakes
• 1Tbsp Garam masala
• 1 Tbsp Fenugreek powder
• 1 Tbsp Cumin powder
• 1 Brown large onion diced
• 1 Tsp brown mustard seed
• 100g Mustard seed powder
• 100g Brown vinegar
• 3-4 stems of fresh curry leaves
• ½ Tbsp brown sugar
• Salt to taste

METHOD:

1. Heat the mustard oil in a reasonable size pot
2. Add diced onions and curry leaves and lightly brown
3. Add mustard seeds till they start to pop be careful not to burn as they will make it too acidic
4. Add tomatoes, green chillies along with garlic/ginger paste
5. Once the juice of the tomatoes have come out, add all other condiments
6. Bring to boil and then let simmer for around 30 minutes
7. Blend with stand mixer still keeping some chunkiness, adding sugar
8. Once cool, store in sterilized jars and refrigerate.