MAYO's KITCHEN: CRUMBS & NOTES

Think hot pockets, but golden, crisp, and filled with smoky beef, creamy mayo, egg, and melted cheese. A street snack classic — made with love and dipped in nostalgia.

  Recipe by Luvita Ho

 

Gather These First

Wrapper (about 10-12 pieces)

• 130 g all-purpose flour
• 1 tbsp tapioca starch
• 150 ml milk
• 170 ml water
• 20 g neutral oil
• 1 egg
• ½ tsp salt
• ¼ tsp chicken bouillon powder

Mayo spread

• 250 g mayonnaise
• 35 g sweetened condensed milk

Other Filling

• Smoked beef, halved or cut into shorter strips
• Hard boiled eggs, quartered

Coating

• Eggs, beaten (for dipping)
• Breadcrumbs or panko, for coating

 

Step by Step

🫓 Wrap It Up

1. Mix all wrapper ingredients in a bowl until smooth — use a blender or whisk to avoid lumps.
2. Cook the wrappers like you would a crepe: pour a thin layer into a non-stick pan, swirl, and cook over medium heat until just set. No flipping needed. Repeat until all batter is used.

🥚 Fill & Roll

1. Spread a bit of mayo mixture on each wrapper.
2. Add a strip of smoked beef, a piece of boiled egg, and a slice of cheddar cheese.
3. Roll like a spring roll — fold in the sides, roll up tightly, and seal with a dab of the mayo.

🧤 Coat & Fry

1. Dip each rolled risol into beaten egg, then roll in breadcrumbs or panko until fully coated.
2. Fry in hot oil until golden and crispy. Drain on paper towels before serving.

 

📝 Crumbs for Later ‼️

After coating them in egg and breadcrumbs, I usually freeze the risoles — that way, I can fry up a batch whenever the craving hits. Straight from freezer to golden snack.