600 ml cooking oil, for frying
1 egg, beaten
250 g flour
7 g salt
7 g cooking oil
500 ml water
15 g garlic, pureed
8 g sugar
3 g salt
5 g chicken stock powder
2 g white pepper powder
100 g vermicelli
50 g carrot, cut into matchsticks
20 ml cooking oil
Saute the garlic until fragrant. Add the carrots then saute until the carrots are wilted. Next, add vermicelli, and water, and stir again until blended. Add the salt, sugar, chicken stock powder, and ground white pepper.
Stir until all ingredients are well blended and cooked. Remove and set aside.
Risol skin: prepare a medium sized bowl and add in the flour, egg, salt, and water. Stir until blended and there are no lumps of flour.
Use a non-stick pan with a diameter of about 30 cm. Pour just enough batter to completely coat the pan. A thin wrap is preferred over a thick doughy wrap. Then cook over low heat until the wrap is cooked. Remove and set aside. Continue with the rest of the batter.
Take a risol wrap and fill it with around 15 -20 g of the carrot and vermicelli. Roll and seal the end with some of the beaten egg. Continue with the rest of the wraps and filling.
Heat the cooking oil
Fry until golden brown, remove and set aside.