Rijsoles, or known in the western world as spring roll, is something Indonesian 'stole' from the Dutch. After more than 3 centuries of Dutch colonization, many Indonesian have adopted Dutch traditional dishes, such as rijsoles, red bean soup, poffertjes, and so on.
Unlike other countries that flat out copied their neighboring country's dish, stick to the original recipe, and call it their own; Indonesian acknowledge that the Dutch-adopted cuisine as adopted cuisine. However, Indonesia being the source of many of the spices that created the cuisine, they tend to prefer to modify the dishes to accommodate Indonesian taste.
During the colonial era, the Dutch introduced rijsoles as accompaniment of tea during high-tea. Indonesian prefer to present it as hors d'oeuvres or picnic food. The filling has evolved, from the creamy ragout to anything and everything that is more preferred by the Indonesian tastebuds.
The recipe contained here has a mighty spicy filling that might not be for everyone. Feel free to modify the filling - that's what we Indonesians do!
The main ingredients for this dish is as following:
- 1 cup of Flour + 2 tbsp for filling (and 1 tbsp + water to make glue)
- 1 cup of milk
- 1 cup of water
- 3 eggs (1 for skin, 1-2 for crumb cover)
- 1 cup of breadcrumb or panko crumb - depend on availability and preference
- 1 clove garlic
- 1 onion
- 8-10 jalapeno peppers
- 5 medium-sized under-ripe tomatoes
- 3 tsp salt (1 for skin, 1-2 for filling)
- one flat 15" frying pan and a small amount of shortening or cooking spray