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Craving something crispy and savory? These Indonesian risoles roti tawar are a fun little snack that is easy to make and hard to resist.
Risoles roti tawar is a popular Indonesian-style snack made with ordinary white sandwich bread instead of the traditional homemade crepe wrapper. The bread is flattened, filled with a savory filling, coated in egg and breadcrumbs, and fried until golden and crispy. It’s a clever shortcut when you want to enjoy risoles without making the wrappers from scratch.
For this version, I fill the bread with shredded chicken, mayonnaise, condensed milk, cheddar cheese, and green onion. The filling is creamy, savory, and just slightly sweet. I also like adding sambal oelek for a little heat, although you can leave it out if you prefer a mild filling. You can shape these into little rolls or triangles, depending on what you like.
They make a lovely afternoon snack, appetizer, or addition to an Indonesian snack platter. Best of all, you can prepare the filling ahead of time, making assembly much easier when you’re ready to fry.
What is risoles roti tawar?
Risoles is a well-loved savory snack in Indonesia, with roots in European-style filled and breaded pastries. The name is related to the European rissole, which entered Indonesian food culture during the Dutch colonial period. Over time, Indonesians developed their own versions with different wrappers and fillings.
Traditional Indonesian risoles are made by wrapping a savory filling in a thin homemade crepe, then coating the filled rolls with egg and breadcrumbs before frying. A classic filling is chicken ragout, which is creamy and often includes carrots, potatoes, and other vegetables.
Risoles roti tawar is a shortcut variation. The words roti tawar mean plain bread or white sandwich bread in Indonesian. Instead of making crepe wrappers, thin slices of sandwich bread are flattened with a rolling pin and used to wrap the filling.
This makes the preparation much simpler, especially for home cooks who don’t want to spend time making individual crepes. The result is slightly different from traditional risoles: the bread wrapper becomes crisp and golden on the outside while remaining soft underneath the breadcrumb coating.
Why you’ll love this recipe
- No need to make crepe wrappers: Store-bought sandwich bread makes this recipe much quicker and easier.
- Creamy, savory filling: Chicken, mayonnaise, cheddar cheese, and green onion make a delicious combination.
- Easy to prepare ahead: The filling can be made several days in advance, so you can assemble the risoles when needed.
- Two shapes to choose from: Make them into traditional-looking rolls or fold them into triangles.
- Great for sharing: Serve them as an afternoon snack, party appetizer, or part of an Indonesian-style snack spread.
Ingredients and substitutions
- White sandwich bread: Use soft, fresh white sandwich bread. Store-bought bread works perfectly, but homemade sandwich bread is also a good option. Avoid bread that is too dry or firm because it may crack when flattened and folded.
- Cooked chicken: I like using leftover rotisserie chicken because it is convenient and already flavorful. You can also use diced luncheon meat or diced hot dogs for a different variation.
- Mayonnaise: This gives the filling its creamy texture and savory flavor. Use your favorite regular mayonnaise.
- Condensed milk: A little condensed milk adds subtle sweetness and balances the savory filling. I wouldn’t substitute evaporated milk because it has a much thinner consistency and isn’t sweetened.
- Cheddar cheese: Shredded cheddar adds a savory, cheesy flavor. You can also use mozzarella for a milder, stretchier cheese filling.
- Green onion: Adds a fresh, mild onion flavor that balances the richness of the mayonnaise and cheese. Finely chopped chives can also work.
- Ground black pepper: Adds a little warmth and seasoning to the filling.
- Sambal oelek (optional): Add this if you enjoy a little heat. You can leave it out for a mild version or serve chili sauce on the side instead.
- Eggs: Beaten eggs help seal the bread edges and allow the breadcrumbs to adhere to the outside.
- Breadcrumbs: I use seasoned breadcrumbs for extra flavor. Plain breadcrumbs or panko can also be used. Panko will give you a coarser, crunchier coating.
Tips for making the best risoles roti tawar
- Use fresh, soft sandwich bread because it is easier to flatten and fold without cracking.
- Don’t overfill the bread. Too much filling can make the edges difficult to seal and may cause the risoles to open during frying.
- Make sure the filling is cold before assembling. Warm filling can make the bread soggy and harder to handle.
- Fry in batches rather than overcrowding the pan so the oil temperature stays relatively consistent.
Can I make risoles roti tawar ahead of time?
Yes! You can prepare the chicken filling ahead of time and refrigerate it for up to 3–4 days. I recommend assembling and breading the risoles closer to serving time for the best texture.
You can also assemble the risoles and breaded them ahead, arrange them in a single layer, cover, and refrigerate until ready to fry or flash freeze them for 1 hour and then transfer to a freezer bag. They can be kept up to one month in the freezer. When ready to fry, do not thaw. You can fry them frozen and add a few extra minutes and fry until golden brown
Ingredients
Method
- I used leftover rotisserie chicken and shredded the meat. You can also use diced luncheon meat or, diced hot dog. Combine the meat, mayonnaise, condensed milk, shredded cheese, green onion, and ground black pepper. Cover and refrigerate until ready to be used. You can make this 3-4 days ahead and store in the fridge
- Trim off crust from the white bread. Use a rolling pin and roll each slice of bread really thin
- Scoop the filling, about 2 heaping spoonfuls or so, along the short length of the bread, leaving 1/2 inch from the side
- Brush the edges with some egg wash. Fold the bread over to seal the edges. Repeat with the rest
- For a triangle shape, scoop the filling in the center of the flattened bread instead. Brush the edges with an egg wash. Fold the bread into a triangle shape and press edges to seal
- Preheat about 1-inch of oil in a medium-size saucepan over medium heat
- Place bread crumbs in an empty shallow plate. Dip the assembled risole into the egg wash and shake off any excess
- Then roll it into the breadcrumbs and gently press on them to make sure they stick to the risole. Repeat with the rest
- Fry the breaded risole in the oil until they are nicely golden brown, about 2 minutes or so per side
- Serve warm as is or with some chili on the side if you prefer it spicy
