Vegan Risol

Transform your snack game with this irresistible Vegan Risol recipe! These golden, crispy Indonesian-inspired rolls are made with delicate turmeric-infused crepes that are packed with a savory medley of stir-fried vegetables, including carrots, cabbage, and green beans, all perfectly seasoned with soy sauce and a hint of black pepper. The light coconut milk batter adds a subtle creaminess, while frying to a perfect crunch takes these rolls to the next level. Whether you're serving them as an appetizer, party snack, or a comforting treat, these plant-based delights are sure to impress! Pair them with your favorite dipping sauce for a flavorful finish. Simple to prepare and entirely vegan, this recipe seamlessly combines texture, taste, and wholesome ingredients in every bite.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 16

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
• 0 Oil, for frying

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Serve the vegan risols while hot, accompanied by your favorite dipping sauce.

Nutrition Facts

Serving size	(1159.7g)

Amount per serving	% Daily Value*
Calories	1295.1

Total Fat 44.1g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 3628.5mg	0%
Total Carbohydrate 199.6g	0%
Dietary Fiber 17.1g	0%
Total Sugars 23.0g
Protein 29.7g	0%

Vitamin D 0IU	0%
Calcium 236.1mg	0%
Iron 13.2mg	0%
Potassium 1376.8mg	0%

*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.

Source of Calories

Fat: 30.2%

Protein: 9.0%

Carbs: 60.8%