For wrappers: In a large mixing bowl, add in all-purpose flour, salt and eggs. Stir to mix everything. Gradually add in the water and stir to mix thoroughly. Lastly add in the melted butter. Important step: Strain the mixture to get rid of any lumps

Preheat the non-stick skillet pan on low heat. Make sure you smear the pan with a little bit of oil.
Laddle about 50 ml of the batter onto the pan and immediately swirl it around the pan to make sure it covers the entire surface of the pan.

Cook for about 1 minute or a bit longer, you will see the edge start to crisp up a bit and leave the side of the pan.

For Filling: Heat up the wok, then sauté the onion until fragrant. Add the veggies and mix them well for few minutes. Then add boiled chicken, pepper, salt, celery, milk and 1 cup of water. Cover. Continue cooking until they are tender and add 2 tablespoon of flour mixed. You can add a little of sugar to adjust the taste.

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. Repeat until all the wrappers are finished.

Prepare the coating by Maida flour and water and last coating with bread crumbs. It should be a thin paste consistency, but not too watery.

Deep fry them with low heat, set aside and use the tissue paper to absorb the oil.