When I think back to birthday parties and family gatherings growing up, vlammetjes were always on the table next to bitterballen, snack-sized frikandelletjes, and mini kip-saté skewers. My mom knew these fiery little rolls were my favorite, so she made sure they were part of every spread. I can still picture myself hovering near the snack platters, waiting for the moment when the first batch of vlammetjes came out of the fryer. Later in life, during my college years, I rediscovered them in a different setting. In the bars around town, a plate of vlammetjes would be passed around between friends as we laughed and shared stories late into the night.
The joy of vlammetjes is in the contrast. The outside wrapper cooks up light and crisp, while the inside holds a rich, spiced filling that is both fiery and sweet. Sambal oelek and cayenne bring the heat, fresh ginger adds warmth, and ketjap manis ties everything together with a deep, caramel-like flavor. The flour and water mixed into the meat help hold it all together, giving the filling a satisfying bite without being dry. Each roll is small enough for just a couple of bites, but bold enough to leave a lasting impression.
For me, making vlammetjes at home is a way of recreating that mix of family tradition and student nostalgia. They carry the warmth of my childhood kitchen and the energy of nights out with friends. Sharing them today, I hope you’ll enjoy the same mix of comfort and spice that made them so special to me over the years.
Small, spicy, and irresistibly crisp, these vlammetjes are perfect for parties or casual nights in. They capture the balance of sweet, savory, and fiery flavors that make Dutch borrel snacks unforgettable, and they are just as easy to enjoy at home as they were at the bar.
Dice your shallots – Try to dice them as small as possible.
Heat a skillet with a splash of oil over medium heat. Add the shallot and garlic, and sauté until soft and fragrant, about 2 minutes.
Add the ground beef and cook, breaking it apart with a spoon, until browned.
Stir in sambal oelek, ginger, cayenne pepper, ketjap manis, and coriander. Cook for 2 minutes more.
Mix 1 tbsp flour with ¼ cup water until smooth, then stir this mixture into the beef. Let cook briefly until thickened, then remove from the heat. The filling should be cohesive but still moist. Allow it to cool.
In a small bowl, make a separate flour-and-water paste to use as glue for sealing the wrappers.
Place a spring roll wrapper on your work surface, add about 1 tablespoon of filling, fold the bottom edge over, fold in the sides, and roll tightly. Brush the final edge with the flour paste to seal. Repeat until all filling is used.
Heat oil in a deep fryer or pan to 175 °C (350 °F). Fry the vlammetjes in small batches for 3–4 minutes, until golden brown and crisp. Drain on paper towels.
Serve hot with curry mayo, chili sauce, or your favorite dipping sauce.
Video
Notes
Tips for success
Test the flavor of the meat first, to check seasoning and sealing. Adjust sambal or salt in the meat mixdture.
Let the filling cool before wrapping. Warm filling will steam inside the wrapper, making it soggy and harder to seal.
Don’t overfill. A heaping tablespoon of filling is plenty. Too much and the rolls may burst during frying.
Keep wrappers covered with a damp towel while working. They dry out quickly, and if they crack, they won’t seal properly.
Fry in small batches. Crowding lowers the oil temperature and results in greasy rolls instead of crisp ones.
Variations
Milder version: Reduce sambal and cayenne for a family-friendly snack.
Extra heat: Add finely chopped raw chili or a dash of hot sauce to the filling.
Different meat: Try ground chicken, turkey, or pork instead of beef. Each brings its own flavor.
Vegetarian: Replace meat with a mix of finely chopped mushrooms and cooked lentils. Use the same spices and sambal for that classic fiery taste.
Cheese twist: Add a little grated young Gouda or Edam to the filling for a creamy note that tempers the spice.
Serving suggestions
Serve as part of a borrelplank with bitterballen, mini frikandelletjes, and satay skewers.
Pair with dipping sauces like curry mayo, garlic sauce, or a simple chili sauce.
Perfect with a cold beer, a glass of Dutch jenever, or even sparkling water with lemon to balance the heat.
For parties, fry in advance and keep warm in a 90 °C (200 °F) oven until serving.
