In the bowl, sift the flour, make a well and add the rest of the ingredients then whisk into a smooth batter. On medium low heat a small pan, spray with cooking oil and pour the batter in to make a thin skin (crepes), when the surface is done slide the skin on to the plate. The bottom shouldn't be brown and crispy. While the other skin are cooking, place the filling in the skin, brush the top with water then fold the skin. From the bottom to cover the filling, then the left side followed by the right side and roll it all the way to the top Repeat the same technique until all the batter are finished and put aside.
The next step after all the skin are cooked and filled are: Dip all the risoles in to the flour, set aside.
Dip in the egg batter (3 eggs, mix and add 1/4 cup of milk) then roll the Risoles in the bread crumbs, set aside.
After all the Risoles are finish. Heat 5 cups of oil in the pan on the med hig heat. Fry the risoles 3 at a time, turn it
fast in the oil until golden brown. Serve with peanut sauce.
Filling for Risoles
3 medium carrots, peeled and diced
2 medium potatoes, peeled and diced
1/2 cup frozen peas
1 cup shredded cooked chicken breast
3 TB flour
5 TB butter
1 small onion, chopped
1 cup milk
pinch of black pepper
salt to taste
Heat the wok on medium, add the butter. When the butter melted add the onion and fry until fragrant. Add the carrots, cook until half way done then add the potatoes, salt and pepper,cook until they are just a bit tender. Sprinkle them with flour and stir the until the flour mix troughly, add the milk and the peas. Cook until the filling nice and thick, but not to thick. Adjust the taste.