Ingredients Used
---  --- Rice paper to taste 5 pieces of cabbage ½ carrot 1 purple eggplant 100 grams of white tofu ¼ teaspoon salt ¼ teaspoon mushroom broth --- --- ---Making Procedure
--- Chop the cabbage, eggplant and carrots in one container, then chop them with an elongated chopping lat. ---
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Saute the vegetables with a little oil, I used 1 teaspoon. Then season with salt and stock powder.
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Add the tofu that has been crushed with a fork and stir until evenly mixed.
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Cook until everything is cooked and the vegetables are wilted. Wrap with rice paper then give 2 layers to each package.
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Finally, fry in a pan with butter until all sides are golden brown and crispy, just like spring rolls.
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Result
---  Serve the rice paper risol with your favorite sauce, of course sweet and spicy sauce or mayo. Look at the appearance alone you can imagine, right, the taste and texture. |||| |-|-|-| --- The description of the flavor is very good like the crunchy spring roll skin on the outside. I think it's only good when it's crispy while it's warm. The vegetable filling was plentiful with the combination of several ingredients was also very tasty. I loved all these layers they all looked perfect.  For those of you who have never tried risol in this way, try making it, I'm sure you will really like it. --- --- ---  --- ---
