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Mayonnaise Risoles with Smoked Beef and Egg

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These Mayonnaise Risoles are made with crepe-like wrappers, stuffed with smoked beef, hard-boiled eggs, mayonnaise, and then rolled into breadcrumbs and deep-fried until crispy and golden brown. They are perfect as an appetizer, breakfast, or snack.

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indonesian mayonnaise risoles with smoked beef and hard boiled egg inside

There are many kinds of rissoles from all over the world. They have different names in various countries and they are not the same dish.

In my home country Indonesia, rissoles resemble a spring roll in appearance, are made with a batter similar to crepes and come with different fillings. The traditional ones are made with meat and vegetables filling inside.

Mayonnaise Risoles is a modern take on traditional risoles. This type of risoles is popular for kids and adults. They are made with smoked beef, hard-boiled eggs, and mayonnaise inside. With a golden crispy crunch on the outside and molten goodness on the inside, you can’t go wrong!

They make an excellent appetizer for a party or breakfast or snack. The recipe can be made ahead. Make several batches and freeze them for later use. 

indonesian mayonnaise risoles with smoked beef and hard boiled egg inside

What is Risoles?

Risoles or risol is a snack food in Indonesia. Risoles have been known since the 13th century. They were brought to Indonesia during the Portuguese and Dutch colonialism era. 

The skin is made from batter in the same fashion as crepes. They come with different fillings from meat and vegetables. The filling is wrapped inside the skin, then rolled into breadcrumbs and fried until golden brown.

Indonesian Risoles Variations

The skin calls for the same ingredients. But the filling may vary according to one’s individual preferences.

The most common filling for roles in Indonesia are:

  • Vegetable – The mix of carrot, potato, green bean, celery, and corn. The vegetables are sauteed with garlic and shallot.
  • Meat – Shredded chicken and ground beef are the most common, mixed with vegetables inside and sauteed with garlic and shallot.
  • Ragout – The mix of meat and vegetables with bechamel sauce. 
  • Mayo – Smoked beef or sausage with hard-boiled egg and mayonnaise. Sometimes, cheese is also put inside.

Filling Variations in Mayonnaise Risoles

This recipe covers the most basic Mayonnaise Risoles you can find in the market. But you can actually switch or add some ingredients to the recipe. Just make sure not to overstuff the risoles.

indonesian mayonnaise risoles with smoked beef and hard boiled egg inside

Here are some commonly found filling ingredients in Mayonaisse Risoles:

  • Smoked beef
  • Sausage
  • Sliced ham
  • Bacon
  • Hard-boiled egg
  • Grated cheddar cheese
  • Cheddar cheese slice
  • Green onion/scallion

Tips for Elastic Skin Wrappers

Having elastic skin wrappers for making risoles is crucial. If the wrappers are not elastic enough, they will tear easily during folding, causing the filling to ooze out during frying.

Here are some tips to achieve elastic skin wrappers:

  • Use tapioca starch – In the recipe, a little bit of tapioca starch is added to the all-purpose flour. The purpose is to add chewiness to the skin, making the skin elastic and not tearing easily. You can substitute tapioca starch with other starches, such as cornstarch, but they will not be as elastic as using tapioca starch.
  • Make the skin thin – If the skin is too thick, it will crack during folding.

How to Make

how to make indonesian mayonnaise risoles with smoked beef and hard boiled egg inside
  1. Make the skin wrapper batter. Mix all-purpose flour, tapioca starch, salt, egg, water, milk, and vegetable oil until well combined.
  2. Heat a non-stick frying pan on low heat. Add a little bit of oil and wipe it off with a paper towel. Add a scoop of batter and rotate the pan to spread it thinly. Cook just until the top is dry. Flip the pan onto a plate to remove the skin.
  3. Lay a skin wrapper on a working surface. Place smoked beef on the bottom part. Add two slices of hard-boiled egg and mayonnaise on the smoked beef.
  4. Fold the bottom part to the middle to cover the filling. Fold the left and right sides. Smear some leftover skin wrapper batter on the upper part and roll it up to form a tube.
  5. Dip each tube in egg and roll into the breadcrumbs.
  6. Deep-fry until golden brown.

How to Serve

Serve Mayonnaise Risoles with saus sambal (Indonesian chili sauce), green bird eyes chili pepper, or mustard on the side.

How to Store

Place the uncooked dredged risoles side by side in an airtight container. If stored in the fridge, they will last for 1-2 days only. For longer storage, freeze for up to 3 months.

Do not thaw them before frying. This way, they will keep their shape and also won’t crack. Avoid frying them first and then freezing them, as the outside may turn soggy.

indonesian mayonnaise risoles with smoked beef and hard boiled egg inside

Risoles Mayonnaise with Smoked Beef and Egg

4.8 from 5 votes
Author: Taste of Nusa
Prep: 45 minutes
Cook: 45 minutes
Additional Time: 1 hour
Total Time: 2 hours 30 minutes
Course: Appetizer, Snack
Cuisine: Dutch, Indonesian
Difficulty: Hard, Intermediate
Servings: 12 risoles
These Mayonnaise Risoles are made with crepe-like wrappers, stuffed with smoked beef, hard-boiled eggs, mayonnaise, and then rolled into breadcrumbs and deep-fried until crispy and golden brown. They are perfect as an appetizer, breakfast, or snack.

Ingredients
 

Crepe Skin Wrapper

  • 1 cup (125 gr) all-purpose flour
  • 1 tbsp tapioca starch
  • 1/2 tsp salt
  • 1 egg
  • 2/3 cup (160 ml) water
  • 2/3 cup (160 ml) milk
  • 2 tbsp vegetable oil

Filling

  • 3 hard-boiled eggs
  • 12 smoked beef or sliced ham
  • 1 cup (230 gr) mayonnaise
  • 2 tbsp condensed milk

Coating

  • 1 egg, lightly beaten
  • 1 cup (100 gr) breadcrumbs or panko
  • Oil, for frying

Instructions

Crepe Skin Wrapper

  • Make batter – In a large bowl, combine all-purpose flour, tapioca starch, and salt. Add egg and whisk slightly. Add water little by little while whisking constantly to prevent lumpy flour. Add milk and vegetable oil and whisk until well incorporated. If there is any lump, you can strain the batter until smooth.
  • Cook crepes. Heat a non-stick frying pan with a bottom diameter of 6-inch/15 cm or 7-inch/18 cm on low heat. Add a little bit of oil to the frying pan and wipe it off with a paper towel. Scoop the batter into the frying pan. Tilt and rotate the pan to spread the batter as thinly as possible. Cook until the top surface is dry for about 1 minute or a bit longer. Flip onto a plate. Continue until you finish with the rest of the batter and leave about 1-2 tbsp batter for the assembly. Make sure you stir the batter each time you ladle it over the pan and oil the pan for each skin. You can stack the crepes and they will not stick to each other.

Filling

  • Prepare eggs – Cut each hard-boiled egg into 8 lengthwise. Set aside.
  • Prepare smoked beef Cut 1/2-inch/1 cm on the left and right side of smoked beef/sliced ham. Set aside
  • Prepare mayonnaise – In a small bowl, combine mayonnaise and condensed milk until well combined. Set aside.
  • Fill – Lay a skin on a flat surface with the smooth side up. Place a smoked beef/sliced ham on the bottom part. Add 2 slices of hard-boiled eggs and spoon about 1 or 1 1/2 tbsp mayonnaise on top of the smoked beef.
  • Fold – the bottom to the middle to cover the filling. Fold the left and right sides. Smear the remaining crepe batter on the upper part and roll it up to form a tube. Continue with the rest of the skins and fillings.

Coating

  • Coat – Prepare the egg and breadcrumbs in two separate shallow dishes. Dip each risoles in egg, then roll into the breadcrumbs.
  • Freeze – Arrange them on a baking sheet. Freeze for 30-60 minutes. You can also fry them straight away, but I recommend freezing them because the breadcrumbs will stick better.
  • Fry – In a large frying pan, add oil for deep frying and heat on medium heat. Once the oil is hot, fry about 3 pieces at one time until golden brown for about 2-3 minutes on each side. Place them on paper towels to remove the excess oil.

Notes

Storage – Keep the uncooked dredged risoles in an airtight freezer-friendly container and you can freeze them for up to 3 months.

Video

Nutrition

Serving: 1risoles | Calories: 405kcal | Carbohydrates: 18g | Protein: 12g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 654mg | Potassium: 172mg | Fiber: 1g | Sugar: 3g | Vitamin A: 148IU | Vitamin C: 0.1mg | Calcium: 59mg | Iron: 2mg
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