Prep 15 mins
Cook 45 mins
Risoles is one of popular appetizers in Indonesia. It looks similar with spring rolls but the how to make it is a little bit different. Also the taste. In Indonesia you can easily get this snack without even bother to spend your time in the kitchen. They sell it in the market, bakery, or even along the street. The name Risoles is borrowed over from the traditional Portuguese rissole. A rissole is a small croquette, enclosed in pastry or rolled in breadcrumbs, usually baked or deep fried. It is filled with sweet or savoury ingredients, most often minced meat or fish, and is served as an entrée, dessert or side dish.
For Risoles wrapper
- 0.33 lb all-purpose flour
- 1 egg
- 1 7⁄8 cup milk
- 0.33 lb minced beef or 0.33 lb chicken
- 3 small potatoes, cut into small cubes
- 2 carrots, cut into small cubes
- 1 onion, peeled and sliced
- 2 garlic cloves, peeled and sliced
- 1 stalk celery, chopped
- 1 stalk spring onion, chopped (optional)
- 1 tablespoon flour, mixed with a little of water
- 1⁄2 teaspoon pepper
- 1⁄2 beef bouillon cube (Maggi or Knorr block)
- sugar, to the taste
- 1 cup water
- 1 egg
- Make the wrapper: take a bowl then combine the flour, salt and egg. Gradually add the milk whisk them to make a smooth texture. When it's done, heat up non-stick pan. Take about 2 tablespoons of the mixture, pour to the pan and make it thin (just like how you make crepes). Cook it with low heat. When the edge of the skin is dry and you can peel off easily, it means it is cooked. Set aside.
- Make the filling: heat up the wok, then sauté the onion and garlic until fragrant. Add the meat and mix them well for few minutes. Then add carrots, pepper, salt, celery and 1 cup of water. Cover. When the carrots are half-cook, add the potatoes. Continue cooking until they are tender and add 1 tablespoon of flour mixed with water to make the filling thicker. You can add a little of sugar to adjust the taste.
- Make the Risoles: take one Risoles's wrapper then add the filling in the bottom. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Repeat until all the wrappers are finished.
- Prepare the dipping: dip the rissoles into beaten egg then coat them with bread crumbs. Deep fry them with low heat, set aside and use the tissue paper to absorb the oil.
- Serve with fresh green bird's eyes chillies or chilli sauce.
Made this recipe to a tee (then tweaked it accordingly) and it turned out splendid - delicious :) Two things I would like to mention. First - the batter according to the recipe is much too THICK for the thin crepe required for the rissole. I added about 1/3 cup of water to thin it out. Second - the filling was much to gloopy even with the tablespoon of dissolved flour stirred in. I would go for less water than a cup next time. Having said that the Rissoles were sooo delicous and don't worry about the scant flavouring (just a bullion cube) - it turned out great! The scallion made it taste especially authentic. Thank you so much for sharing !
A definite 5 stars. These were always a must at family parties when I was a child. Terima kasih IndoFoody!
DELISH!!! I don't know why I've been holding off from making these, maybe it was because I asked my mom on how to make it and she would say how difficult it was to make the wrapper. So one day, I decided to make this. I cooked 3 chicken breast in boiling water for 20-30 mins, remove, let cool and shred the chicken. I failed at making the wrapper, so instead I used a regular egg roll skin that you would find at an asian market. And just out of curiosity, I made one with egg/breadcrumb coating and one without. They were both good, but I enjoy it most with the egg/breadcrumb coating... the skin is not as crunchy as the one without, and it felt like real risoles and not a spring roll. My family loved it so much, they asked for more. Great for parties and get-togethers, be sure to triple the recipe. Thanks!!!