Deep-fried snacks are my favorites. I make my own fried food as often as I can as I just can’t resist them. Risoles are just soft spring rolls with gooey vegetable fillings. They are made and sold fresh. The quality of the risoles depends on the quality of the ingredients and freshness of cooking oil. The crumbs will soak some of the oil, so you would want decent and clean oil on your risoles.
The skin is crepe-like and made individually. Driving me crazy, you said? Yeah, they drive me crazy. The thin skin. For the first 20-ish, they are often as thick as jeans. The last 20ish usually they are nice, thin and rather presentable.
Fillings are made of chicken, carrots, peas, onions and beans cooked in milk and chicken stock, thickened with flour. Vegetarian version is without meat and more vegetables. The spices used are either ground coriander or ground nutmeg.
Risoles are crumbed twice, compared to the one time usually done. The risoles are coated with egg white mixture, then bread crumbs, and egg white mixture again and lastly, bread crumbs. I believe some added sprinkle of tapioca starch on the egg white for that extra crunchy bites that last a bit longer.
The prepping work is quite a lot, but I believe if you have the right equipment (or person) to help you with the cutting part, it would be quite an easy process.
I always start with cooking the filling and getting it out of the way. Heat cooking oil in a wok and stir-fry onion till fragrant and transluscent, about 2-3 minutes.
Add chicken and cook till the chicken pieces turn white, but not yet entirely cooked.
Add boiled carrots and potatoes. Carrot and potato need to be boiled till quite soft and very cooked, otherwise the sharp edges of cubes will tear the thin wrapper easily. It would be best to cut them into smaller pieces. I would do so next time.
Toss in frozen peas.
Season with salt, pepper and nutmeg.
Add chopped Chinese celery and mix well.
Add flour into the mixture. Cook over high heat for 3-5 minutes, stirring continuously, until the flour completely covered the rest of ingredients and soaked the juices.
Add milk into the wok
And chicken or vegetable stock.
Cook over medium heat for 5 minutes. Turn off heat and let cool.
Next is to make the wrapper. Combine egg, milk, melted butter and flour in a bowl.
Whisk lightly until it forms thin batter.
Spray a 20cm non-stick pan with oil and wipe the oil off with kitchen towel. Turn heat to high. Pour 1/4 cup batter into the pan.
Quickly swirl the pan around to evenly coat the pan with batter. Cook the wrapper for about 1-2 minute, until the sides slightly curl up. Loosen the sides with fork quickly
Flip the pan on top of a flat plate or counter. The wrapper will fall of the pan easily, if the teflon coating is still intact and pan is well oiled. Continue with the rest of the batter. The amount of skin yielded will depend on how thinly you spread the batter across the pan. The thinner the skin, the more you get out of the recipe. If the batter is too thick and it makes you difficult to swirl it around to cover the pan, add more water to thin it out.
To prepare the risoles, place filling on top of wrapper, with side of wrapper with holes facing up. About 1-2 tablespoons of filling is enough.
Roll the wrapper away from you.
Fold the sides as neatly as possible
Roll away from you, brush the top part with egg white for extra sealing.
Continue with the rest of the wrappers and filling.
Prepare 2 plates for coating, one for egg white and another for bread crumbs. I was using two types of bread crumbs as I didn’t have enough of each type that day. Coat the risoles lightly with egg white.
Drop it into plate with thin crumbs. The crumbs are made from ground toasted bread. Coat the roll completely with crumbs
Coat risoles with egg white again.
Lastly, roll it with more bread crumbs. I used coarse panko bread crumbs. But fine crumbs is okay too.
The double layer ensure extra crispiness.
Deep-fry rolls in hot oil till golden brown.
Also, happy new year to you all! I am sorry for not showing up for months. Being sick sucks, but I enjoy the extra 2 months rest prescribed by the doctor.
1 onion, chopped
125 g chicken, cubed
150 g carrots, boiled and cubed
150 g potatoes, boiled and cubed
50 g peas
125 ml milk
75 g flour
200 ml chicken stock
1 1/2 tbsp nutmeg
1 1/2 tsp pepper
1 tsp salt
30 g Chinese celery
1/2 cup oil
For skin wrapper
50 ml milk
1/2 tsp salt
70 g flour
150 g water
1 tbsp butter, melted
4 egg whites
400 g bread crumbs, panko or fine
Oil for deep-frying
Heat oil over medium heat. Stir-fry onion until translucent, about 3 minutes.
Add chicken pieces, cook for about 3 more minutes.
Combine carrot, potatoes and peas into the wok. Continue cooking until all ingredients are well distributed, about 2 minutes.
Season with nutmeg, pepper and salt.
Add chopped celery and mix well.
Add flour and stir continuously for 5 minutes.
Pour milk and chicken stock into the wok. Let simmer for 5 minutes, till the mixture thickens, stirring a couple of times to ensure even cooking.
Turn off heat and let cool.
Combine flour, salt, water milk, butter and egg yolk in a bowl.
Whisk mixture to a thin batter.
Pour 1/4 cup of batter into a lightly oiled and preheated non-stick pan (20cm).
Cook until the sides start to curl up, about 1-2 minutes over medium heat.
Loosen the sides with fork and flip the pan quickly on a plate to get the wrapper off.
Continue with the rest of the batter.
Place a tablespoon of filling into the middle of a wrapper.
Roll the side of wrapper away from you, form a 5cm log.
Fold both sides to the middle, ensuring no gaps.
Roll the risoles up and brush the tip with egg white for sealing.
Prepare two plates, egg white and crumbs each.
Dip risoles into egg white. Coat it with crumbs.
Dip the crumbed risoles back into egg white and coat it again with more crumbs.
Heat cooking oil in a saucepan.
Lower the rolls into hot oil, two or three at a time.
Fry until golden brown, about 3 minutes.
Serve warm with chili sauce or bird's eye chili.