Risol
Indulge in the ultimate comfort snack with Risol, a crispy, golden delight that combines delicate crepes with a savory chicken and vegetable filling. This Indonesian-inspired recipe features crepes made from all-purpose flour, eggs, and milk, wrapped around a flavorful mixture of tender chicken, carrots, onions, garlic, and glass noodles infused with aromatic spices and chicken broth. Each roll is coated in breadcrumbs and deep-fried to perfection, creating a crunchy exterior that contrasts beautifully with the warm, soft filling. Ideal as an appetizer or a midday snack, Risol is versatile, crowd-pleasing, and packed with texture and flavor. Perfect for those seeking easy fried crepe recipes or savory finger foods, this dish will quickly become a household favorite!
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Recipe Information
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
Instructions
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.
Allow the batter to rest for about 15 minutes while you prepare the filling.
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.
In a pan, heat a tablespoon of vegetable oil over medium heat, and sauté the onion and garlic until fragrant, about 2 minutes.
Add the chicken cubes to the pan, stirring occasionally until they're cooked through, about 5 minutes.
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.
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.
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.
Repeat until all the batter is used, stacking the crepes on a plate.
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.
Prepare two shallow bowls, one with beaten eggs and the other with breadcrumbs.
Dip each rolled risol into the beaten eggs, letting the excess drip off, and then coat it evenly in breadcrumbs.
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.
Drain on paper towels and let them cool slightly before serving. Risol is best served warm as a delightful snack or appetizer.
Nutrition Facts
Calories |
6970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 567.3 g | 727% | |
| Saturated Fat | 90.8 g | 454% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 583 mg | 194% | |
| Sodium | 4125 mg | 179% | |
| Total Carbohydrate | 381.5 g | 139% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 41.9 g | ||
| Protein | 134.4 g | 269% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 795 mg | 61% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2112 mg | 45% | |
*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.
