Indonesian Rissoles

Rissoles (pronounced ree-so-les) is a beloved Indonesian snack that bridges the worlds of sweet and savoury, combining crisp textures with creamy, flavour-packed fillings. This humble treat is often found at family gatherings, street food stalls, and festive celebrations across Indonesia, reflecting the country’s knack for transforming simple ingredients into irresistible culinary delights.

Essentially, rissoles are deep-fried or pan-fried pastry rolls, with a golden-brown, crunchy coating of breadcrumbs. Inside lies the heart of the dish: a rich filling enveloped in a soft crepe-like wrapper. Although they resemble spring rolls, their preparation and fillings set them apart, giving rissoles a unique identity.

The fillings are where rissoles truly shine, offering a spectrum of flavours. A traditional choice is the ragout filling, a savoury medley of chicken or beef mixed with carrots, potatoes, and a creamy white sauce. This combination creates a velvety, savoury centre that contrasts beautifully with the crispy exterior.

For those seeking a taste of the sea, rissoles can be filled with shrimp or tuna, often paired with herbs and a touch of chilli for a zesty kick. Meanwhile, vegetarians can enjoy rissoles stuffed with sautéed mushrooms, spinach, or cheese—a modern twist that appeals to a broader audience.

If you prefer sweet over savoury, some rissoles variants cater to that craving. Popular options include banana and chocolate fillings, or custard and fruit combinations, transforming rissoles into a delightful dessert snack.

The versatility of rissoles makes it a favourite across generations. It’s a dish that evolves with each household’s creativity, as fillings can be tailored to suit personal tastes or the availability of ingredients.

Whether you enjoy them as a tea-time snack, a party appetiser, or a street food indulgence, rissoles capture the warmth of Indonesian hospitality in every bite. Their combination of crunchy exteriors and flavourful fillings ensures they’ll remain a staple in Indonesia’s culinary landscape for years to come.

Indonesian Rissoles

Rissoles is a popular Indonesian pastry snack featuring a creamy, savoury filling encased in a thin crepe wrapper, coated in breadcrumbs, and fried to golden perfection. Typically stuffed with chicken, vegetables, and a rich white sauce, these versatile snacks can be customised with various fillings to suit any palate. Crispy on the outside and soft within, risoles make for a delicious appetiser or party treat.

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Course: Main Dish, Side Dish, Snack

Cuisine: Indonesian

Keyword: Breadcrumbs, Chicken, Dairy, Eggs, Rissoles, Vegetables

Prep Time: 40 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 1 hour hour

Servings: 12 Rissoles

Calories: 208kcal

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Ingredients

 

For the crepe wrapper:

• 200 g plain flour
• 2 large eggs free range
• 500 ml milk
• 1 pinch salt
• 1 tbsp vegetable oil

For the filling:

• 2 tbsp vegetable oil
• 1 small onion finely chopped
• 2 cloves garlic minced
• 150 g cooked chicken shredded
• 1 medium carrot finely diced
• 1 medium baking potatoes finely diced
• 250 ml milk
• 1 tbsp plain flour
• 1 tsp salt adjust to taste
• ½ tsp ground nutmeg optional
• ½ tsp black pepper

For the coating:

• 2 large eggs beaten free range
• 150 g breadcrumbs
• Oil for frying

Instructions

Make the crepe wrapper:

• In a bowl, whisk the eggs, milk and salt. Gradually add the flour, whisking until smooth. Stir in the oil.
  200 g plain flour, 2 large eggs, 500 ml milk, 1 pinch salt, 1 tbsp vegetable oil
• Heat a non-stick pan over medium heat and pour a small ladleful of batter, spreading it thinly. Cook for 1-2 minutes until set, then flip and cook briefly on the other side. Repeat until all the batter is used, stacking crepes with parchment paper between them.

Prepare the filling:

• Heat oil in a pan and sauté the onion and garlic until fragrant. Add the carrot and potato, cooking for 5 minutes.
  2 tbsp vegetable oil, 1 small onion, 2 cloves garlic, 1 medium carrot, 1 medium baking potatoes
• Stir in the chicken, flour, milk, salt, pepper and nutmeg. Cook until the mixture thickens, then let it cool.
  150 g cooked chicken, 250 ml milk, 1 tbsp plain flour, 1 tsp salt, ½ tsp ground nutmeg, ½ tsp black pepper

Assemble the rissoles:

• Place a spoonful of filling on a crepe. Fold the sides inward and roll it tightly to form a neat parcel.

Coat and fry:

• Dip each parcel into the beaten egg in one dish, then coat it with breadcrumbs in the second dish.
  2 large eggs, 150 g breadcrumbs
• Heat oil in a deep pan and fry the rissoles until golden brown. Drain on paper towels.
  Oil

Notes

Serving Suggestion:

Serve rissoles warm with a side of spicy sambal, ketchup, or mayonnaise for dipping. These crispy snacks are perfect for any occasion and sure to impress!

Nutrition

Calories: 208kcal | Carbohydrates: 30g | Protein: 11g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 356mg | Potassium: 284mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1009IU | Vitamin C: 2mg | Calcium: 118mg | Iron: 2mg