Risoles (also spelled risol in Indonesia) is a popular Indonesian snack consisting of a thin crepe-like wrapper filled with a savory mixture, then breaded and deep-fried to golden crispiness. Inspired by Dutch and Portuguese colonial influences, risoles has become a beloved element of Indonesian street food and home cooking, often served at gatherings, school canteens, and traditional markets.

The most common filling includes shredded chicken, vegetables (like carrots and green beans), and glass noodles, all cooked in a creamy béchamel-style white sauce seasoned with garlic, onion, salt, pepper, and nutmeg. Once filled, the wrapper is rolled like a spring roll, dipped in egg wash, coated in breadcrumbs, and then deep-fried until the outside is crispy and golden, while the inside remains soft, creamy, and savory.

There are many regional and modern variations of risoles in Indonesia, with fillings such as smoked beef and cheese, spicy tuna, or even sweet custard, but the classic version with creamy chicken and vegetables remains the most iconic. Risoles are often enjoyed with bird’s eye chili on the side or dipped into sweet chili sauce or sambal for added heat.