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.
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 are 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.
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.
Here are some commonly found filling ingredients in Mayonaisse Risoles:
- Smoked beef
- Sliced ham
- 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 too thick, the skin will crack during folding.
How to Make
- Make the skin wrapper batter. Mix all-purpose flour, tapioca starch, salt, egg, water, milk, and vegetable oil until well combined.
- 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.
- 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.
- 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.
- Dip each tube in egg and roll into the breadcrumbs.
- Deep-fry until golden brown.
How to Serve
Serve Mayonnaise Risoles with chili sauce, 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, as the outside may turn soggy.