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Risoles Ayam (Indonesian Chicken Rissole) is one of popular snacks in Indonesia. It is similar to spring rolls in term of the concept, i.e. it has filling inside and skin to wrap the filling. The different is the skin. Risoles uses crepe-type skin, so it is thin and light. In addition, the skin is coated with bread crumbs before being fried. Risoles is also called risol. It is normally served with Thai chili pepper on the side. So, you take a little bite of risoles followed a little bite of Thai chili pepper before you chew them. Since Thai chili pepper has just heat and no other flavor, it makes it a perfect companion for risoles. Risoles can also be served with chili sauce, mayonnaise, or mustard. If you use chili sauce, make sure it has little flavor so that it is not over powering the flavor of risol.

It takes time to make risoles because you will need to cook the chicken, make the filling and crepes, wrap the filling inside crepe, and fry it but it is worth it because it makes delicious snacks or appetizers. You can use leftover chicken to cut down the time. You can also make the filling a day ahead. After frying and cooling risoles down, you can store it in the fridge for several days. When you are ready to eat it, you can warm it in the microwave or toaster oven. Because of the time to make it, I normally make a big batch that I can consume for several days. Since you can make a big batch and store them, risoles is perfect for entertaining or party since you can make it a day earlier and heat it up just before serving.

For the filling, you can use any meat or shrimp. You can also make it vegetarian by eliminating the meat. In Indonesia, it is common to find vegetarian risoles sold alongside the meat risoles.

The recipe makes 17-19 risoles.

Ingredients:

• For filling: 1 boneless skinless chicken breast
• For filling: 2 tablespoons vegetable oil
• For filling: 1/4 large size onion, diced
• For filling: 2 cloves of garlic, minced
• For filling: 1 carrot, diced into small cubes
• For filling: 1 medium size potato, diced into small cubes
• For filling: 10 green beans (about 50 grams), diced
• For filling: 3 tablespoons all purpose flour
• For filling: 1/2 cup milk. If you are lactose intolerant, you could use almond milk or other non-lactose milk.
• For filling: 1/4 teaspoon ground nutmeg or to taste
• For filling: 1/2 teaspoon salt or to taste
• For filling: 1/2 teaspoon sugar or to taste
• For filling: pinch of black pepper
• For filling: 2 sprigs of parsley, sliced
• For skin/wrapper batter: 2 large eggs
• For skin/wrapper batter: 1/2 tablespoon salt
• For skin/wrapper batter: 2 teaspoons sugar
• For skin/wrapper batter: 14 oz all purpose flour (about 398 grams)
• For skin/wrapper batter: 4 cups milk. If you are lactose intolerant, you could use almond milk or other non-lactose milk.
• For skin/wrapper batter: 7 tablespoons butter, melted
• For making crepes for the skin/wrapper: vegetable oil
• For frying risoles: 2 large eggs, beaten
• For frying risoles: 1 cup bread crumbs
• For frying risoles: vegetable oil
• For serving: Optional: Thai chili peppers
• For serving: Optional: mayonnaise
• For serving: Optional: mustard

Methods:

1. Add chicken and water into a pot. The amount of water used is depending on how much it is required to fully submerge the chicken. Boil the chicken until it is fully cooked. Once it is fully cooked, remove the chicken and set it aside to cool down. Shred the chicken once it has cooled down.
2. To make the filling: Once the chicken has been shredded, add 2 tablespoons vegetable oil into a pan. Heat the oil over medium high heat. Add onion into the pan. Cook the onion until it becomes soft. Add minced garlic and diced potato into the pan. Cook potato for 2 min. Add diced carrot and green bean into the pan. Cook until potato and carrot become soft but not mushy. Add shredded cooked chicken and flour and stir fry for 1 min. Add milk, ground nutmeg, salt, sugar, and pepper into the pan. Stir and taste it. Add more seasoning if needed. Cook until it becomes slightly thickened. Add parsley and stir to combine. Remove from the heat and set it aside to cool down.
3. To make the batter for the skin/wrapper: Add 2 large eggs into a big mixing bowl. Beat the eggs with hand mixer until it is frothy. Add salt and sugar and mix again using hand mixer. Add one-fourth of flour and 1 cup of milk into mixing bowl. Once it is mixed well, add another one-fourth of flour and 1 cup of milk into mixing bow and mix it again with hand mixer. Repeat adding flour and milk until all are gone. Add melted butter into mixing bowl. Mix it until everything is well combined and you don't see any lump. Strain the batter using a fine sieve to remove any lump. The smooth batter will be used to make crepes.
4. To make crepes to form the skin/wrapper: Use 8" non-stick pan. Make sure non-stick pan is used so that the crepes don't stick. 8" pan size is used so that thin crepes can be made. If you use smaller pan, make sure you reduce the amount of the batter so that the crepes won't be too thick. However, don't use pan that is too small. Otherwise, it would be hard for you to wrap the filling. Heat the 8" non-stick pan over medium high heat. Add a little bit of oil and wipe the oil all over the pan including on the side so that it will be covered with oil. Heat the pan again for 1 min to heat the oil. Remove the pan from the heat and scoop 1/4 cup of the batter. Drop the batter on the pan and swirl the batter around the pan so that it covers the entire bottom surface of the pan. If you miss a spot, you can add a little drop of the batter just to cover it. Place the pan back on the stove. Cook until you start to see the edges of the crepe curled and pulled away from the side of the pan. At this point, when you shake the pan, you should be able to move the crepe around the pan, i.e. the crepe becomes loose. This is important because if the crepe is still not loose, you will rip it off when trying to flip it. Using big spatula, flip the crepe to cook the other side. Cook for 1 min. Remove the crepe to a baking sheet lined with paper towel. Place another paper towel on top of the crepe. The paper towel on the top is used to separate the next crepe that will be stacked on top of the previous one. That way, it will not stick to each other. Repeat this step until all batter has been used. You may need to add more vegetable oil before making the next crepe depending on whether you see the pan looks dry or not.
5. To wrap filling inside the crepe (to form risoles): Place crepe on a flat surface. Put about 1.5 tablespoons of filling near the bottom of the crepe, i.e. the one closer to you. Do not overfill the crepe with filling since it will cause it to tear. Make sure you leave about 1.5" between the bottom of the filling to the edge of the bottom crepe. Spread the filling to the side so that it forms a rectangular shape with the long side parallel with your body. Fold the bottom crepe over the filling. Fold the left side of the crepe over the filling. Fold the right side of the crepe over the filling. Roll it up until there is no extra is left. Repeat this step with the remaining crepes.
6. To fry risoles: Beat 2 large eggs in a bowl. Place 1 cup bread crumbs on a big plate. Heat vegetable oil on a pan over medium high heat. Dip risoles in the beaten eggs so that the entire surface is covered with it. Shake excess egg from risoles. Move the egg to the bread crumbs and cover the entire risoles surface with bread crumbs. Shake the excess bread crumbs before placing the risoles into the frying pan. Fry on one side until it is golden brown. Flip to fry the other side until it is golden brown. Remove risoles with slotted spoon to allow excess oil to drip. Place it on a plate lined with paper towel to absorb excess oil. Repeat this step until all risoles have been fried. You can fry several risoles at the same time; however, don't overcrowd the pan because it would make it greasy. I fry 2 risoles at the same time.
7. To serve it: Serve risoles with Thai chili peppers on the side. You can serve it with mayonnaise or mustard instead.

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