Vegan Risol
Delight your taste buds with these crispy and savory Vegan Risols, a plant-based twist on a classic snack originating from Indonesia. Perfectly thin crepes made from turmeric-spiced batter are filled with a vibrant mix of sautéed vegetables—carrots, cabbage, green beans, and spring onions—seasoned with soy sauce and black pepper for a flavorful bite. The rolls are then fried to golden perfection, creating a satisfying crunch that pairs beautifully with a dipping sauce of your choice. This recipe is ideal for appetizers, party finger foods, or simply as an indulgent snack, all while being completely vegan. Ready in just 90 minutes, these risols are sure to impress with their balanced textures and bold flavors!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Salt
- 350 milliliters Water
- 100 milliliters Coconut milk
- 2 tablespoons Vegetable oil
- 2 cloves Garlic, minced
- 1 medium Onion, finely chopped
- 1 medium Carrot, grated
- 100 grams Cabbage, finely shredded
- 100 grams Green beans, chopped
- 2 tablespoons Soy sauce
- 0.5 teaspoons Ground black pepper
- 2 stalks Spring onions, finely chopped
- Oil, for frying
Instructions
In a medium bowl, combine flour, turmeric powder, and salt. Gradually pour in the water and coconut milk, whisking until the batter is smooth and free of lumps.
Heat a non-stick skillet over medium heat and lightly grease it with oil. Pour a small ladle of batter into the skillet, swirling it gently to coat the bottom evenly, creating a thin crepe. Cook for 2 minutes, or until the edges start to lift. Flip and cook for another 1 minute. Transfer to a plate and repeat with remaining batter.
For the filling, heat 2 tablespoons of vegetable oil in a pan over medium heat. Add the minced garlic and chopped onion. Saute until fragrant and the onion becomes translucent.
Add the grated carrot, shredded cabbage, and chopped green beans to the pan. Stir-fry the vegetables for 5-7 minutes until they are tender yet crisp.
Add soy sauce and ground black pepper to the mixture, and continue to stir gently to combine all flavors evenly. Stir in the chopped spring onions, then remove from heat and set aside.
Place one crepe on a flat surface, add about 2 tablespoons of vegetable filling near one edge, and fold the sides in before rolling it up to enclose the filling completely. Repeat with the remaining crepes and filling.
In a frying pan, heat a generous amount of oil over medium heat. Fry the rolls until they are golden brown and crisp on all sides. Transfer to a paper towel-lined plate to drain excess oil.
Serve the vegan risols while hot, accompanied by your favorite dipping sauce.
Nutrition Facts
Calories |
82 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.8 g | 4% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 201 mg | 9% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.4 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 81 mg | 2% | |
*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.
