Crispy Risoles with Sweet Chili Dip
Fried potato-and-meat pastries that are golden, crunchy, and bursting with savory filling. A TikTok-viral Indonesian street-food moment you can nail in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 380
- Protein
- 18g
casualindulgentindonesianchickeneggscrispytenderweeknight
Ingredients
- 1.5 cups rotisserie chicken, shredded (or cooked ground chicken)
- 1 cup instant mashed potato flakes (or leftover mashed potatoes)
- 1 large egg, beaten
- 12 wrapper wonton wrappers or spring-roll wrappers
- 2 tablespoon scallion, minced
- 1 tablespoon soy sauce
- 2 cup neutral oil for frying
Instructions
- 1
Mix shredded chicken, mashed potato, scallion, and soy sauce in a bowl until sticky.
- 2
Spoon 1 tbsp filling onto center of each wrapper. Wet edges with water, fold into triangle.
- 3
Heat oil in a heavy skillet over medium-high until a wooden spoon handle sizzles when dipped.
- 4
Working in batches, fry risoles 2–3 minutes per side until deep golden and crispy.
- 5
Transfer to paper towels. Serve hot with sweet chili sauce or sriracha.
Tools you’ll need
- medium mixing bowl
- 12-inch heavy skillet or wok
- wooden spoon or spider skimmer
- paper towels
- instant-read thermometer (optional)
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