By IndoFoody on April 17, 2009
Photo by missdizzy
Photo by missdizzy
"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."
Serving Size: 1 (274 g)
Servings Per Recipe: 4
"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!!!"
"There is a Korean deli down the street that sells something very similar to this, and they are delicious! I just learned the term'risole' and didn't realize I'd ever had any, but the chef is right that it is only a matter of being in an egg roll shape. This recipe does coincide with the traditional risole recipes I've seen and the definition is accurate1 thanks!"
"What an exceptional dish. I used 2 lb of meat and three large potatoes and doubled everything else. My family loved these and next time I am planning on making a quadruple batch they were so popular. The only thing I did different was that I used Pam and did not deep fry these. These are quite a bit of work but so worth it. Thanks for the recipe."