Smulrol
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Crunchy snack roll
€ 3.225,- (unica)
Introduction to the Smulrol
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Crunchy snack roll
The smulrol became popular in the Netherlands in the 1990s as a hearty fried snack filled with seasoned meat and vegetables, wrapped in a crispy coating. Created as an alternative to the frikandel and kroket, the smulrol quickly gained popularity for its rich flavor and satisfying bite. Often served with curry, mayonnaise, or garlic sauce, it’s the ultimate snack experience!
Recipe for the Smulrol (6 rolls)
Ingredients
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For The Meat:
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A dash of sunflower oil
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600 g ground beef
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1 tsp cumin powder
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1 tsp garlic powder
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1 tsp paprika powder
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1 tsp salt
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½ tsp onion powder
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½ tsp black pepper
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½ tsp cinnamon
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1 tsp coriander powder
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2 tsp dried thyme
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2 tsp dried oregano
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1 tsp chili powder
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1 tsp dried parsley
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½ carrot, very finely grated
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1 onion, very finely chopped
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½ leek, the white part, very finely chopped
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1 egg, beaten, for brushing
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1 lemon
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For The Crepes
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1 egg
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250 ml milk
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100 g flour
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Salt and pepper
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A dash of sunflower oil for baking
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For The Breading
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2 eggs, beaten
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200 g breadcrumbs
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Instructions
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Heat a little oil in a frying pan and cook the ground beef with all the spices, the carrot, the onion, and the leek until done. Let the filling cool in the pan. Stir well.
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For the crepes, mix the egg with the milk, and stir in the flour until you have a smooth batter. Season with salt and pepper. Bake 6 thin crepes in a non-stick pan.
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Preheat the oven to 120 °C.
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Brush the crepes with beaten egg. Distribute the filling horizontally in the middle of the crepes. Fold the left and right sides inwards over the filling, and then fold the bottom over the filling upwards. Brush again with egg and roll up like a spring roll.
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First, turn the savory roll through the beaten eggs and then through the breadcrumbs.
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To get a firm coating, ‘bake’ the roll in the preheated oven for about 10 minutes.
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Then, deep-fry the savory roll in about 4 minutes until golden brown and crispy at 180 °C. Drain on kitchen paper.
