15-Min Crispy Risoles
Golden, crispy Indonesian fried rolls stuffed with seasoned ground meat and potatoes. Served hot with sweet chili sauce for dipping—pure comfort in every bite.
- Total time
- 18 min
- Servings
- 4
- Calories
- 380
- Protein
- 12g
Ingredients
- ½ lb ground beef
- 1.5 cups waxy potatoes, boiled & diced small
- 12 pieces spring roll wrappers
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 2 cups vegetable oil for frying
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high. Brown ground beef with garlic, breaking up with a spoon, until no pink remains, ~4 minutes.
- 2
Stir in diced potatoes and soy sauce. Cook until fragrant, ~1 minute. Transfer to a bowl and let cool for 2 minutes.
- 3
Place a spring roll wrapper on a flat surface. Spoon about 2 tbsp filling into the center. Wet the edges with water.
- 4
Fold the bottom corner up, then fold in both sides. Roll tightly toward the top corner and seal. Repeat with remaining wrappers.
- 5
Heat 2 cups oil in a deep skillet or pot to 350°F. Working in batches, fry risoles 2-3 minutes per side until golden brown.
- 6
Drain on paper towels. Serve hot with sweet chili sauce for dipping.
Tools you’ll need
- 12-inch skillet
- large bowl
- deep skillet or pot
- cooking thermometer
- paper towels
- shallow dish for water
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