Dairy-Free Risol
Elevate your appetizer game with this irresistible Dairy-Free Risol recipe—a perfect option for those seeking a flavor-packed bite without any dairy. These crispy, golden spring rolls are filled with a savory mixture of ground chicken or tofu, julienned carrots, and bean sprouts, all seasoned with aromatic shallots, garlic, soy sauce, and black pepper. The filling is thickened with a cornstarch slurry for a perfectly cohesive texture, making each bite satisfying and delicious. Wrapped in delicate spring roll wrappers and fried to perfection, these risols are a crowd-pleaser for any gathering, served beautifully with your favorite dipping sauce. With easy-to-follow directions and simple ingredients, this dairy-free delight is sure to become your go-to snack or appetizer.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 500 ml water
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 2 large shallots
- 3 garlic cloves
- 200 grams ground chicken or tofu
- 2 medium carrots, julienned
- 100 grams bean sprouts
- 2 tablespoons soy sauce
- 0.5 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 20 spring roll wrappers
- 500 ml vegetable oil (for frying)
Instructions
In a large bowl, mix the all-purpose flour, 500 ml water, and salt to create a smooth batter.
Heat 2 tablespoons of vegetable oil in a pan over medium heat.
Add chopped shallots and minced garlic, sauté until fragrant.
Add ground chicken or tofu, cook until cooked through.
Stir in julienned carrots and bean sprouts, cook for another 2-3 minutes until they start to soften.
Add soy sauce and black pepper, and mix thoroughly.
Make a cornstarch slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of water in a small bowl.
Add the slurry to the pan and cook until the mixture thickens, then remove from heat and let it cool.
To assemble, lay a spring roll wrapper flat and place about 2 tablespoons of the filling near one edge of the wrapper.
Fold the sides inward and roll the wrapper tightly over the filling to form a roll. Use a bit of water to seal the edge of the wrapper.
Heat 500 ml of vegetable oil in a deep pan or wok over medium heat.
Fry the rolls in batches until they are crispy and golden brown, about 4-5 minutes each batch.
Remove the rolls and drain on paper towels.
Serve warm with your choice of dipping sauce.
Nutrition Facts
Calories |
7163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 547.3 g | 702% | |
| Saturated Fat | 80.3 g | 401% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 6204 mg | 270% | |
| Total Carbohydrate | 528.1 g | 192% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 19.8 g | ||
| Protein | 90.2 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 2003 mg | 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.
