Vegan Risoles
Vegan Risoles are a delightful twist on the classic Indonesian snack, offering a plant-based alternative that doesn't compromise on flavor. These golden-crisp rolls are filled with a savory medley of mashed potatoes, grated carrots, green beans, and aromatic spices, all wrapped in delicate homemade crepes. Coated in breadcrumbs and fried to perfection, each bite is a satisfying combination of crunchy exterior and hearty, flavorful filling. The recipe is easy to follow, with simple steps to make the batter, prepare the vegetable filling, and assemble the rolls. Perfect for appetizers, parties, or a comforting snack, these vegan risoles pair beautifully with your favorite dipping sauces. Made with wholesome ingredients, this recipe offers a unique and healthier take on traditional street food while remaining fully vegan and undeniably delicious.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 500 ml water
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 large carrot, grated
- 100 grams green beans, finely chopped
- 2 medium potatoes, boiled and mashed
- 2 tablespoons soy sauce
- 0.5 teaspoon black pepper
- 200 grams bread crumbs
- 150 ml water (for batter)
- 50 grams all-purpose flour (for batter)
- 500 ml vegetable oil for frying
Instructions
In a large mixing bowl, combine 250 grams of all-purpose flour, 500 ml of water, 1 teaspoon of salt, and 2 tablespoons of vegetable oil to form a smooth batter. Set aside.
In a non-stick pan over medium heat, sauté 1 finely chopped onion and 2 minced garlic cloves in 1 tablespoon of oil until translucent.
Add 1 large grated carrot and 100 grams of finely chopped green beans to the pan. Cook for about 5 minutes, stirring occasionally.
Mix in the 2 mashed potatoes and 2 tablespoons of soy sauce. Season with 0.5 teaspoon of black pepper. Stir well to combine and cook for another 3 minutes.
Transfer the filling mixture to a bowl and let it cool down.
Heat a non-stick skillet over medium heat. Pour a small amount of batter, just enough to make a thin crepe, and cook for about 1 minute on each side. Repeat until all the batter is used.
Take one crepe and place about 1-2 tablespoons of the vegetable filling near one edge. Fold the sides in and roll up to seal the filling inside, forming a cylindrical shape. Repeat with the remaining filling and crepes.
In a shallow bowl, mix 50 grams of flour with 150 ml of water to form a thin batter.
Dip each risolles into the batter and then coat with bread crumbs.
Heat 500 ml of vegetable oil in a deep frying pan over medium-high heat. Fry the risoles in batches until golden brown and crispy, about 3-4 minutes each.
Drain the fried risoles on paper towels to remove excess oil.
Serve the vegan risoles warm with your favorite dipping sauce.
Nutrition Facts
Calories |
6694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 540.3 g | 693% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5105 mg | 222% | |
| Total Carbohydrate | 441.0 g | 160% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 31.0 g | ||
| Protein | 68.7 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 589 mg | 45% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 2177 mg | 46% | |
*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.
