#myfavourite #risolmayo 😋
RISOL MAYO (±15–20 pcs)
📝 Bahan Kulit:
250 g tepung terigu
1 butir telur
500 ml susu cair / air
½ sdt garam
1 sdm minyak
🧀 Bahan Isi:
5 sosis sapi/ayam (potong kecil)
5 lembar smoked beef (iris)
100 g keju parut (mozzarella / cheddar)
5 sdm mayones (sesuai selera)
🥚 Bahan Pelapis:
2 butir telur (kocok lepas)
Tepung panir / tepung roti secukupnya
👩🍳 Cara Membuat:
1️⃣ Kulit Risol:
1. Campur tepung, garam, telur, dan susu/air.
2. Aduk sampai adonan licin, tidak bergerindil.
3. Tambahkan minyak, aduk rata.
4. Buat dadar tipis di teflon (seperti kulit lumpia).
5. Angkat dan sisihkan.
2️⃣ Isi:
1. Campur sosis, smoked beef, keju, dan mayones.
2. Aduk rata (jangan terlalu banyak mayo agar tidak bocor).
3️⃣ Isi & Gulung:
1. Ambil kulit, beri 1 sdm isian.
2. Lipat sisi kanan-kiri, lalu gulung rapi.
3. Lakukan sampai habis.
4️⃣ Pelapis:
1. Celupkan risol ke telur.
2. Gulingkan ke tepung panir sampai rata.
3. Simpan di kulkas 15–30 menit agar tidak bocor.
5️⃣ Goreng:
1. Panaskan minyak banyak.
2. Goreng dengan api sedang hingga kuning keemasan.
3. Angkat dan tiriskan.
💡 Tips Anti Bocor:
Pastikan kulit tidak berlubang.
Jangan isi terlalu penuh.
Dinginkan dulu sebelum digoreng.
Bisa frozen (tahan ±1 bulan).
Risol Mayo is a beloved Indonesian snack that combines a thin crepe-like wrapper filled with a savory mixture often including meats, cheese, and a creamy mayonnaise sauce. While the basic recipe involves creating a soft yet sturdy skin and preparing a flavorful filling, some additional tips can really elevate your homemade Risol Mayo experience. For the batter, it's important to use a non-stick pan and spread the batter thinly to mimic the thin risole skin traditionally used. In my experience, letting the batter rest briefly before cooking improves the texture and helps reduce lumps. Using a mix of milk and water can add softness while balancing the flavor. The filling is what really sets Risol Mayo apart. Aside from the common ingredients of small sausage pieces, smoked beef slices, and shredded cheese, feel free to experiment by adding finely chopped vegetables like carrots or peas for extra nutrition and texture. Be careful not to overfill the wrapper; this prevents leaks during frying. After assembling, chilling the wrapped risoles in the refrigerator before frying helps to firm up the rolls and ensures that the mayonnaise filling doesn’t ooze out. When frying, maintain medium heat and plenty of oil to achieve a golden, crispy crust without absorbing too much grease. You can also freeze uncooked or cooked Risol Mayo for up to a month — just make sure to thaw properly before reheating or frying. This makes it a convenient snack to prepare in bulk and enjoy over time. Personally, I love pairing Risol Mayo with a simple dipping sauce like sweet chili or spicy mayonnaise for an extra flavor boost. Trying this recipe will not only give you a delicious snack but also a taste of Indonesian culinary tradition with a creamy twist. Enjoy the process and don’t be afraid to personalize the filling to match your tastes!
