Mini Risoles (Fried Crepe Rolls) Filled with Vegetables & Sausage, Crispy Savory School Lunch Box Snack

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• 150 grams All-purpose flour (medium protein)
• 2 Chicken eggs
• 300 ml Liquid milk
• 1/2 tsp Salt
• 1 tbsp Cooking oil for the crepe batter
• 1 Carrot, cut into small dice
• 5 stalks Green beans, thinly sliced
• 3 Beef sausage, cut into small dice
• 1/4 Onion, finely chopped
• 2 cloves Garlic, finely chopped
• 2 tbsp Full cream powdered milk
• 1/2 tsp Salt
• 1/4 tsp Ground pepper
• 1/4 tsp Granulated sugar
• 1/2 tsp Powdered chicken bouillon
• 1 tbsp All-purpose flour for the filling sauté
• 100 ml Water
• 1 Chicken egg for dipping
• 150 grams Breadcrumbs
• 500 ml Cooking oil for frying

👩‍🍳 Instructions

1. 1 Make the crepe wrapper: mix the flour, eggs, milk, salt, and oil in a bowl. Whisk until the batter is smooth with no lumps, straining if needed.
2. 2 Heat a non-stick flat pan over low heat, pour in one ladle of batter, and spread it thinly into a round crepe shape. Cook briefly until set on one side only (no need to flip), then remove. Repeat until the batter is used up, then set aside.
3. 3 Make the filling: heat a little oil, and sauté the garlic and onion until fragrant and softened.
4. 4 Add the carrot and green beans, stir well, and cook briefly until slightly softened.
5. 5 Add the sausage and stir well. Add the powdered milk, salt, pepper, sugar, and bouillon powder.
6. 6 Dissolve the flour in the water, then pour it into the sauté while stirring constantly until thickened and cooked through. Turn off the heat and let the filling cool.
7. 7 Take one crepe wrapper, place 1 tbsp of filling in the center, fold both sides in, then roll neatly into a small oval (mini) shape. Seal the ends with a little bit of batter or press firmly closed.
8. 8 Dip the risoles into the beaten egg, then roll in the breadcrumbs until evenly coated. Repeat for all the risoles.
9. 9 Store the breaded risoles in a covered container or in the freezer if you want to prepare them the night before.
10. 10 Heat a generous amount of oil, and fry the risoles over medium heat until golden and crispy. Remove and drain on paper towels.
11. 11 Let the risoles cool slightly before packing them into a lunch box so they stay crispy and don't get soggy.

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📊 Nutrition Facts / serving

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