Gluten-Free Risol
Delight in the crispy, golden perfection of Gluten-Free Risol, a popular Indonesian snack reimagined for gluten-free diets. Featuring a delicate, rice flour-based crepe rolled around a savory vegetable filling of carrots, green beans, potatoes, and a hint of garlic, these scrumptious bites are coated in crunchy gluten-free breadcrumbs before being shallow-fried to irresistible crispiness. The batter’s creamy coconut milk base adds a subtle richness, while gluten-free soy sauce infuses the filling with authentic umami flavor. Perfect as a satisfying appetizer or snack, these Gluten-Free Risol are best served warm with your favorite dipping sauce. Whether you're hosting a party or enjoying a cozy family meal, this easy-to-follow recipe promises to impress with its texture, taste, and allergy-friendly ingredients.
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Recipe Information
Ingredients
- 100 grams White rice flour
- 30 grams Tapioca starch
- 2 large Eggs
- 250 milliliters Coconut milk
- 0.5 teaspoon Salt
- 1 tablespoon Vegetable oil
- 1 small, finely diced Onion
- 1 medium, finely diced Carrot
- 50 grams, finely chopped Green beans
- 2 cloves, minced Garlic
- 1 small, finely diced Potato
- 0.25 teaspoon Black pepper
- 2 tablespoons Soy sauce (gluten-free)
- 50 milliliters Chicken stock
- 150 grams Gluten-free breadcrumbs
- as needed Oil for frying
Instructions
In a mixing bowl, combine the rice flour, tapioca starch, and salt. Add the eggs and coconut milk, stirring until smooth. Let the batter rest for 10 minutes.
Heat a non-stick skillet over medium heat and lightly grease it with vegetable oil.
Pour a small ladle of the batter into the pan, swirling it to evenly coat the bottom. Cook for about 1-2 minutes or until the edges start to lift. Flip and cook for another 30 seconds. Repeat with remaining batter to make thin pancakes. Set them aside.
In another pan, heat 1 tablespoon of vegetable oil over medium heat. Saute the onion and garlic until translucent.
Add the carrot, green beans, diced potato, and black pepper to the pan. Stir well.
Pour in the gluten-free soy sauce and chicken stock, then cook for about 10 minutes or until the vegetables are tender and most liquid has evaporated.
Place a spoonful of the filling on each pancake and fold in the sides, rolling it up tightly to enclose the filling.
Dip each risol in a little water or egg mixture, then roll it in the gluten-free breadcrumbs to coat evenly.
Heat enough oil in a pan for shallow frying. Fry the risol in batches, turning until they are golden brown and crispy.
Remove the risol onto a paper towel-lined plate to drain excess oil.
Serve warm with your choice of dipping sauce, if desired.
Nutrition Facts
Calories |
415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1055 mg | 46% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 8.1 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 372 mg | 8% | |
*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.
