Risol

Crispy, golden, and bursting with flavor, Risol is the ultimate Indonesian snack that brings comfort and excitement to the table. This irresistible treat features delicate, homemade crepes wrapped around a savory filling of tender chicken, vibrant carrots, and silky glass noodles, all cooked to perfection in a fragrant blend of onion, garlic, and chicken broth. Coated in golden breadcrumbs and fried until delightfully crunchy, each bite offers a textural contrast between the crisp exterior and the rich, savory filling inside. Whether served as an appetizer or a snack, Risol is the perfect crowd-pleaser that pairs beautifully with your favorite dipping sauces. Whip these up to delight your family, friends, or party guests with their crisp perfection and bold flavors!

Nutriscore Rating: 60/100

Prep Time:40 mins

Cook Time:30 mins

Total Time:70 mins

Servings: 4

Ingredients

• 200 grams All-purpose flour
• 2 large Eggs
• 400 milliliters Milk
• 1 teaspoon Salt
• 2 tablespoons Vegetable oil
• 200 grams Chicken breast
• 1 medium Carrot
• 1 small Onion
• 2 Garlic cloves
• 50 grams Glass noodles
• 100 milliliters Chicken broth
• 0.5 teaspoon Ground black pepper
• 200 grams Breadcrumbs
• 500 milliliters Oil for frying

Directions

Step 1

Start by preparing the crepe batter. In a large mixing bowl, whisk together 200 grams of all-purpose flour, 2 large eggs, 400 milliliters of milk, 1 teaspoon of salt, and 2 tablespoons of vegetable oil until smooth and lump-free.

Step 2

Allow the batter to rest for about 15 minutes while you prepare the filling.

Step 3

For the filling, chop the chicken breast into small cubes, finely dice the small onion, and mince the garlic cloves. Grate the carrot and set aside.

Step 4

In a pan, heat a tablespoon of vegetable oil over medium heat, and sauté the onion and garlic until fragrant, about 2 minutes.

Step 5

Add the chicken cubes to the pan, stirring occasionally until they're cooked through, about 5 minutes.

Step 6

Meanwhile, soak the glass noodles in hot water for 5 minutes or until softened. Drain the noodles, cut them into shorter lengths, and add them to the pan.

Step 7

Add the grated carrot, 100 milliliters of chicken broth, ground black pepper, and salt to taste. Cook together for another 5 minutes until the mixture is reduced and quite dry. Remove from heat and let it cool.

Step 8

Now, cook the crepes. Heat a non-stick frying pan over medium heat and lightly grease it. Pour a small amount of batter (about 1/4 cup) into the pan, swirling it around to coat the bottom evenly with a thin layer. Cook for about 2 minutes on each side or until the crepe sets.

Step 9

Repeat until all the batter is used, stacking the crepes on a plate.

Step 10

Take one crepe, add about 1 to 2 tablespoons of chicken filling near one edge, fold the sides over the filling, then roll it into a tight cylinder. Repeat with remaining crepes.

Step 11

Prepare two shallow bowls, one with beaten eggs and the other with breadcrumbs.

Step 12

Dip each rolled risol into the beaten eggs, letting the excess drip off, and then coat it evenly in breadcrumbs.

Step 13

Heat oil for frying in a deep pan to 180°C (350°F). Fry the rolls in batches until they are golden brown and crispy, about 3-5 minutes per batch.

Step 14

Drain on paper towels and let them cool slightly before serving. Risol is best served warm as a delightful snack or appetizer.

Nutrition Facts

Serving size	1976.3 grams (1976.3g)

Amount per serving	% Daily Value*
Calories	6936

Total Fat 564.90g	724%
Saturated Fat 87.70g	439%
Polyunsaturated Fat 18.10g
Cholesterol 581mg	194%
Sodium 6824mg	297%
Total Carbohydrate 392.70g	143%
Dietary Fiber 16.90g	60%
Total Sugars 42.80g
Protein 135.50g	271%

Vitamin D 264IU	1318%
Calcium 798mg	61%
Iron 23mg	128%
Potassium 2018mg	43%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.6%

Protein: 7.5%

Carbs: 21.8%