RISOLES / RISSOLES (30-35 risoles)

Cooked all the vegetables by either boiling or steaming them until they are really soft. Set asideHeat some oil in a wok and saute onions until fragrant. Add in the cooked vegetables and shredded chicken meat. Continue to saute for about 1 minute. Season with salt, pepper and nutmeg powder to your likingAdd in the milk powder/ milk and stir a little bit and then add in the all-purpose flour (do not mix the all-purpose flour with any water, just sprinkle them on top and then stir to mix them well)The filling should be slightly thickened and somehow a bit mushy by now. If not, you may need to add a bit more all-purpose flour. Remove from the heat and let cool before wrappingIn a large mixing bowl, add in all-purpose flour, salt, sugar, and eggs. Stir to mix everything. Gradually add in the milk and stir to mix thoroughly. Lastly add in the melted butter. Important step: Strain the mixture to get rid of any lumpsPreheat the 8 inch non-stick skillet pan on low heat. Make sure you smear the pan with a little bit of oil (just a bit as you don't want to "fry" the skin, just enough so it won't stick to the pan) or if you have PAM non-stick spray, that's even betterLaddle about 50 ml (about ¼ cup) of the batter onto the pan and immediately swirl it around the pan to make sure it covers the entire surface of the pan. Once it's cooked, you should be able to flip it to the other side and let it brown just a little. Remove and flip in onto a plate.Continue until you finish with the rest of the batter. Important step: you need to stir the batter each time before you ladle it over to the pan. You need to oil the pan/ spray with non-stick sprayer for each skinLay one skin on a flat surface and spoon about 1 Tbsp of the filling, spread them in the middle of the skin (more towards your body). Fold the bottom part (the part near your body) and then the two sides and rolled up. Risoles will normally look a bit flatter after it's being wrapped. Continue with the rest of the skins and fillingsHeat up generous amount of oil in a medium deep skillet or fryerCoat the risoles in egg white wash and then roll onto the bread crumbsIt is best not to over crowd your fryer. Fry about 4-5 at one time or as much as your fryer can't accommodateFry until they are golden brown. Garnish by tucking the chili onto one of the ends of the risoles. You can remove the stems of the chili