Risol are a favorite snack that’s hard to resist, with their soft wrappers, creamy and savory filling, and golden, crispy finish. But making risol at home isn’t always as easy as it looks. Sometimes, the wrappers tear just when you’re filling them, or worse, they break apart while frying.  This is a common issue, and there are several reasons why risol wrappers tear easily, many of which come from small details that are often overlooked when preparing the batter. So, if you’re curious about what causes this problem and how to fix it, let’s take a closer look at why risol wrappers tear easily and how to prevent it! 

Why Risol Wrappers Tear Easily 

Here are some of the main factors that often cause risol wrappers to tear: 

1. Unbalanced Batter Composition 

The risol wrapper batter needs the right balance of flour, water, eggs, and oil. Too much water or too little flour will result in a thin and fragile wrapper. A lack of eggs or oil can also make the wrapper less elastic and more prone to tearing when rolled. So, make sure to follow the recipe measurements carefully. 

2. Not Letting the Batter Rest 

It’s important to let the batter rest for about 15–30 minutes before using it. This resting period allows gluten to form, making the wrapper more flexible and durable. If you skip this step and use the batter right away, the wrapper may turn out stiff and tear easily when folded. 

3. Pan Not Hot Enough or Not Enough Oil 

Pouring the batter into a pan that isn’t hot enough can lead to undercooked and sticky wrappers. Also, not greasing the pan properly can cause the wrapper to stick and tear when lifted. Use a non-stick pan and make sure it’s evenly heated before pouring the batter. 

4. Wrappers Too Thin 

While risol wrappers shouldn’t be too thick, pouring too little batter or spreading it too thin on the pan can make the wrappers too delicate to hold the filling, especially if the filling is dense. Aim for a moderate thickness that stays flexible but doesn’t tear easily. 

5. Filling Is Too Wet or Hot 

A common but often overlooked cause of tearing is filling that’s too wet or too hot. Hot filling can soften the wrapper, while wet filling can seep into it and weaken the texture. Be sure to let the filling cool completely and drain any excess liquid before using it. 

6. Wrappers Are Too Cold or Left Out Too Long 

If risol wrappers are left out for too long after cooking, they can dry out and become stiff. Dry wrappers are more likely to crack when folded. To prevent this, store the wrappers in a covered container or cover them with a damp cloth to keep them soft and pliable. 

7. Folding Mistakes 

Incorrect folding technique can also damage the wrappers. Folding too roughly, too quickly, or using too much filling can cause the wrappers to tear. Use a gentle folding method and adjust the amount of filling to avoid overstuffing. With practice, you’ll find the folding technique that works best for you. 

Read More: Signs of Spoiled Tempeh You Need to Know Before Cooking

Make Risol Wrappers Softer and Tastier with FiberCreme! 

Now that you know the reasons why your risol wrappers tear easily, you’re all set to start experimenting with all kinds of risol recipes! From the ever-popular egg mayo risol to the classic ragout risol that’s always nostalgic. Or maybe you’d like to try your own unique filling? Go for it, just don’t forget to add FiberCreme! 

As a milk alternative, FiberCreme adds creamy flavor and fiber to your risol filling, keeping it tasty and healthy. Plus, FiberCreme is lactose-free, low in sugar, and contains 0mg cholesterol—perfect for guilt-free snacking. 

Curious about what else you can make with FiberCreme? Check out more recipe inspiration on Instagram @FiberCreme_TV and on Ellenka’s YouTube channel. Don’t forget to follow so you never miss out on exciting recipes and healthy cooking ideas!