Whole30 Risol

Discover the perfect balance of flavor and nourishment with this Whole30 Risol recipe—a wholesome twist on a classic Indonesian favorite! Packed with savory ground chicken, shredded carrots, and zucchini, all seasoned with coconut aminos and wrapped in tender cabbage leaves, these rolls are as healthy as they are delicious. Coated in almond flour for a crisp exterior and shallow-fried to golden perfection in avocado oil, they make for an irresistible guilt-free snack or appetizer. Grain-free, gluten-free, and compliant with Whole30 guidelines, this dish is ideal for anyone seeking a clean-eating recipe that doesn’t compromise on taste. Serve them warm and watch them disappear in no time!

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 10

Ingredients

• 2 tablespoons Extra virgin olive oil
• 1 medium, chopped Onion
• 3 minced Garlic cloves
• 500 grams Ground chicken
• 1 large, shredded Carrot
• 1 large, shredded Zucchini
• 2 tablespoons Coconut aminos
• 1 cup Coconut flour
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 10 large, blanched Cabbage leaves
• 2 beaten Eggs
• 1.5 cups Almond flour
• 0.5 cup for frying Avocado oil

Directions

Step 1

Heat the olive oil in a large pan over medium heat.

Step 2

Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Add the minced garlic and sauté for another 1-2 minutes until fragrant.

Step 4

Add the ground chicken to the pan, breaking it up with a spoon. Cook until it is no longer pink, approximately 6-8 minutes.

Step 5

Stir in the shredded carrot and zucchini, allowing them to soften, about 3 minutes.

Step 6

Add the coconut aminos, coconut flour, salt, and pepper. Mix well to combine, then remove from heat and let it cool slightly.

Step 7

Prepare the cabbage leaves by blanching them in boiling water for about 1 minute, then immediately transfer to an ice bath to stop the cooking process. Pat the leaves dry.

Step 8

To assemble the risol, take a cooled cabbage leaf and place about 2-3 tablespoons of the chicken filling on one end. Fold in the sides of the leaf and roll it up tightly to enclose the filling.

Step 9

Secure each roll with toothpicks, if necessary, to hold their shape.

Step 10

Dip each roll into the beaten eggs, then coat with almond flour, ensuring even coverage.

Step 11

In a large skillet, heat avocado oil over medium-high heat. Fry the rolls in batches until they are golden brown and crispy on all sides, about 3-4 minutes per side. Drain excess oil on paper towels.

Step 12

Serve warm and enjoy your Whole30 Risol!

Nutrition Facts

Serving size	(2418.2g)

Amount per serving	% Daily Value*
Calories	3834.8

Total Fat 277.7g	0%
Saturated Fat 56.0g	0%
Polyunsaturated Fat 0.2g
Cholesterol 796.1mg	0%
Sodium 6090.6mg	0%
Total Carbohydrate 209.9g	0%
Dietary Fiber 92.9g	0%
Total Sugars 76.7g
Protein 181.5g	0%

Vitamin D 82IU	0%
Calcium 991.6mg	0%
Iron 25.2mg	0%
Potassium 6385.0mg	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: 61.5%

Protein: 17.9%

Carbs: 20.7%