#1 make the wrapper: take a bowl then combine the flour, salt ,pepper and egg. Gradually add the milk whisk them to make a smooth texture. When it’s done, heat up non-stick pan. Take about 1 scoop of the mixture with a large scooping spoon, pour to the pan and make it thin (just like how you make crepes, except its a lil thicker, more like a thin pancakes i guess). Cook it with low heat. When the edge of the skin is dry and you can peel off easily, it means it is cooked. Set aside.
# 3 Make the Risoles: take one Risoles’s wrapper then add the filling in the bottom. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. just like how u make springrolls. Repeat until all the wrappers are finished.
# 4 Prepare the dipping: dip the rissoles into beaten egg then coat them with bread crumbs. Deep fry them with low heat, set aside and use the tissue paper to absorb the oil cuz im telling u, its gonna be super oily. press it a lil to take out the excess oil