Ingredients

  • Serves 2-4 people
  • 600 ml cooking oil, for frying

  • 1 egg, beaten

  • Wrap:

    250 g flour

  • 1 egg

  • 7 g salt

  • 7 g cooking oil

  • 500 ml water

  •  

    Ingredients:

    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

Risol Kampung Bihun (Vermicelli Rissole)
Recipe Courtesy of
Darmawan

Risol Kampung Bihun (Vermicelli Rissole)

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Rissoles or risol is a common snack in Indonesia. Originally a Dutch cuisine, rissoles’ can be either sweet or savory. There are 3 savory risol variations - vegetable risol, meat risol, and ragout risol. This Risol Kampung Bihun is filled with carrot and vermicelli, a slight twist to the normal vegetable risol. It is delicious with peanut sauce, chili or tomato sauce, or whole bird's eye chilies.
  • Easy
  • 30 min
  • 20 min
  • 15 min
  • 4 steps
  • 15 Ingredients
  • Easy
  • 4 steps
  • 15 Ingredients
  • 30 min
  • 20 min
  • 15 min

Directions

  1. Prepare the risol filling

    •  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.

    Prepare the risol filling


  2. Make the risol skin

    1. 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.

    2. 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.

    Make the risol skin


  3. Assemble to risol

    • 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.



  4. Fry the risol

    • Heat the cooking oil

    • Fry until golden brown, remove and set aside.



Plate and Serve!

  • Prepare a serving plate, arrange the risol on the plate and serve.
Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 600 ml cooking oil, for frying

    • 1 egg, beaten

    • Wrap:

      250 g flour

    • 1 egg

    • 7 g salt

    • 7 g cooking oil

    • 500 ml water

    •  

      Ingredients:

      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

    Nutrition
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