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Vegan supplì di riso al telefono
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5 from 2 votes

Vegan Supplì alla Romana - Fried stuffed rice balls

This Vegan Rice Supplì is the perfect recreation of a traditional regional Italian recipe. Supplì di riso, a quintessential Italian street food, traditionally made with left-over rice, breaded and deep fried, and with a heart of melted cheese. Our vegan supplì are as delicious, crispy and melty as the traditional Italian recipe and can be enjoyed as an appetizer, snack or even as a main dish.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Appetizer, Main Course, Side dish
Cuisine: Italian
Keyword: Plant-Based, Vegan
Servings: 8 people
Calories: 465kcal
Author: Nico


  • 800 g vegan tomato risotto <-- click to see our recipe (leftovers from previous day)
  • 150 g vegan cheese in slices
  • 2 cups breadcrumbs
  • ½ cup soy milk unsweetened
  • 1 tbsp olive oil
  • liters frying oil


  • Take your vegan cheese slices, put them on top of each other, and cut the into thinner slices about 5 cm / 2 inches long. You need to get a small cheese stick that we'll put inside the supplì.
    Supplì di riso step 1
  • On a table, prepare 1 plate full of breadcrumbs, 1 bowl with the soy milk, 1 large empty plate, the olive oil, and the cheese sticks.
    Supplì di riso step 2
  • Take the leftover risotto rice out of the regrigerator.
    TIP: if you make the risotto from scratch for the supplì, you need to make it very thick, and you need to let it cool down competely before you can use it for the supplì.
    Supplì di riso step 3
  • Grease up the palm of your hands with a little olive oil, then place a spoonful of the leftover risotto rice in your left hand.
    Supplì di riso step 4
  • Flatten the rice between the palms of your hands. Then apply gentle pressure with your index finger in the centre of the flattened rice, to create a little nest for the cheese.
    Supplì di riso step 5
  • Place the cheese stick in the rice. Then with both hands, wrap the rice around the cheese, rolling it between the palms of your hands. Make sure the cheese stick is fully sealed by the rice.
    Supplì di riso step 6
  • At the end you should get a smooth and compact rice croquette that resamble a small cilinder shape with round ends. See picture. Set aside on a clean plate and repeat the step until you run out of rice.
    Supplì di riso step 7
  • For the breading, take each supplì, one by one, gently dip it in the bowl with the soy milk, then roll it in the breadcrumbs. Now take it in your hands, and add more breadcrumbs, pressing between the palms of your hands. Make sure the supplì is completely coated with breadcrumbs, then set it aside on a clean plate.
    Supplì di riso step 8
  • In a pot, add the frying oil and bring it to 170°C (340°F). Throughout the frying process, try to keep the oil between 160°C (320°F) and 180°C (356°F). Prepare a large platter lined with kitchen paper.
    Supplì di riso step 9
  • Gently lower the supply in the oil. Be careful. Add up to a max of 4 supplìs at a time. Gently move the supplìs around to cook evenly. Fry in the oil for about 5 minutes, until they turn of a nice brown colour.
    TIP: if the oil is too hot they'll cook too fast on the outside and become too dark. Keep the oil around 170°C (340°F) for best result, by checking with a kitchen thermometer.
    Supplì di riso step 10
  • Take the supplìs out of the oil, let drip excess oil away, and rest on a large platter lined with kitchen paper.
    Supplì di riso step 11
  • Let cool down for at least 3 minutes (careful they are very hot inside and you can get burned), then enjoy, eating them with your hands!
    Vegan supplì di riso al telefono



Calories: 465kcal | Carbohydrates: 64g | Protein: 8g | Fat: 24g | Saturated Fat: 13g | Potassium: 74mg | Dietary Fiber: 4g | Sugar: 4g | Vitamin A: 2090IU | Vitamin B6: 1mg | Vitamin C: 7mg | Vitamin E: 2mg | Vitamin K: 15µg | Calcium: 115mg | Folate: 112µg | Iron: 3mg | Manganese: 1mg | Magnesium: 28mg | Zinc: 1mg