Dairy-Free Risol
Delight in the crispy, golden perfection of Dairy-Free Risol, a tantalizing Indonesian-inspired snack perfect for any gathering or casual meal. This dairy-free version features a savory filling of ground chicken or tofu, sautéed with fragrant shallots, garlic, julienned carrots, and fresh bean sprouts, all seasoned with soy sauce and black pepper for a burst of umami. Encased in delicate spring roll wrappers, these rolls are fried to golden perfection, offering the ultimate crunch with every bite. Easy to customize and fully dairy-free, this recipe is a crowd-pleaser that’s as versatile as it is delicious. Serve them warm with your favorite dipping sauce for a snack your guests won’t be able to resist. Ideal for those seeking crispy appetizers that are dairy-free and packed with bold flavors!
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Ingredients
- 250 grams all-purpose flour
- 500 ml water
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 2 large shallots
- 3 garlic cloves
- 200 grams ground chicken or tofu
- 2 medium carrots, julienned
- 100 grams bean sprouts
- 2 tablespoons soy sauce
- 0.5 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 20 spring roll wrappers
- 500 ml vegetable oil (for frying)
Directions
Step 1
In a large bowl, mix the all-purpose flour, 500 ml water, and salt to create a smooth batter.
Step 2
Heat 2 tablespoons of vegetable oil in a pan over medium heat.
Step 3
Add chopped shallots and minced garlic, sauté until fragrant.
Step 4
Add ground chicken or tofu, cook until cooked through.
Step 5
Stir in julienned carrots and bean sprouts, cook for another 2-3 minutes until they start to soften.
Step 6
Add soy sauce and black pepper, and mix thoroughly.
Step 7
Make a cornstarch slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of water in a small bowl.
Step 8
Add the slurry to the pan and cook until the mixture thickens, then remove from heat and let it cool.
Step 9
To assemble, lay a spring roll wrapper flat and place about 2 tablespoons of the filling near one edge of the wrapper.
Step 10
Fold the sides inward and roll the wrapper tightly over the filling to form a roll. Use a bit of water to seal the edge of the wrapper.
Step 11
Heat 500 ml of vegetable oil in a deep pan or wok over medium heat.
Step 12
Fry the rolls in batches until they are crispy and golden brown, about 4-5 minutes each batch.
Step 13
Remove the rolls and drain on paper towels.
Step 14
Serve warm with your choice of dipping sauce.
Nutrition Facts
| Serving size | (2329.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7163.0 |
| Total Fat 547.3g | 0% |
| Saturated Fat 80.3g | 0% |
| Polyunsaturated Fat 16.9g | |
| Cholesterol 172mg | 0% |
| Sodium 6204.2mg | 0% |
| Total Carbohydrate 528.1g | 0% |
| Dietary Fiber 27.0g | 0% |
| Total Sugars 19.8g | |
| Protein 90.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 295.9mg | 0% |
| Iron 22.9mg | 0% |
| Potassium 2002.6mg | 0% |
Source of Calories