Vegan Risoles

Discover the irresistible magic of Vegan Risoles, a plant-based twist on a beloved Indonesian snack that's perfect for appetizers, parties, or family dinners. These golden, crispy rolls feature delicate homemade crepes wrapped around a savory vegetable filling made with sautéed onions, garlic, carrots, green beans, and creamy mashed potatoes, all seasoned with soy sauce and black pepper for a flavorful kick. Coated in breadcrumbs and fried to perfection, these risoles boast a crunchy exterior with a soft, hearty interior. Whether paired with your favorite dipping sauce or enjoyed on their own, this dish is a satisfying and crowd-pleasing indulgence that's entirely dairy-free and egg-free. From the simple crepe preparation to the crispy frying technique, this recipe is a must-try for anyone seeking a delicious vegan comfort food option!

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Add 1 large grated carrot and 100 grams of finely chopped green beans to the pan. Cook for about 5 minutes, stirring occasionally.

Step 4

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.

Step 5

Transfer the filling mixture to a bowl and let it cool down.

Step 6

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.

Step 7

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.

Step 8

In a shallow bowl, mix 50 grams of flour with 150 ml of water to form a thin batter.

Step 9

Dip each risolles into the batter and then coat with bread crumbs.

Step 10

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.

Step 11

Drain the fried risoles on paper towels to remove excess oil.

Step 12

Serve the vegan risoles warm with your favorite dipping sauce.

Nutrition Facts

Serving size	(2252.3g)

Amount per serving	% Daily Value*
Calories	6693.6

Total Fat 540.3g	0%
Saturated Fat 78.3g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 5105.0mg	0%
Total Carbohydrate 441.0g	0%
Dietary Fiber 29.0g	0%
Total Sugars 31.0g
Protein 68.7g	0%

Vitamin D 0IU	0%
Calcium 588.6mg	0%
Iron 27.5mg	0%
Potassium 2177.3mg	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: 70.5%

Protein: 4.0%

Carbs: 25.6%