Take a bowl then combine the flour, salt and egg. Gradually add the milk whisk them to make a smooth texture. When it’s done, heat up non-stick pan. Take about 2 tablespoon of the mixture, pour to the pan and make it thin (just like how you make crepes).

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.

Cook all the ingredients in medium heat and as you cook, also add:

1 1/2 ts margarine 
1/2 ts of beef stock powder
Mix them well for few minutes, then add:
1 egg 
2 tablespoon of flour to make the filling ticker.
Continue cooking until they are tender.

Take one rissole’s skin 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 skins are finished.