Deep-fried snacks are my favorites. I make my own fried food as often as I can as I just can’t resist them. Risoles are just soft spring rolls with gooey vegetable fillings. They are made and sold fresh. The quality of the risoles depends on the quality of the ingredients and freshness of cooking oil. The crumbs will soak some of the oil, so you would want decent and clean oil on your risoles.
The skin is crepe-like and made individually. Driving me crazy, you said? Yeah, they drive me crazy. The thin skin. For the first 20-ish, they are often as thick as jeans. The last 20ish usually they are nice, thin and rather presentable.
Fillings are made of chicken, carrots, peas, onions and beans cooked in milk and chicken stock, thickened with flour. Vegetarian version is without meat and more vegetables. The spices used are either ground coriander or ground nutmeg.
Risoles are crumbed twice, compared to the one time usually done. The risoles are coated with egg white mixture, then bread crumbs, and egg white mixture again and lastly, bread crumbs. I believe some added sprinkle of tapioca starch on the egg white for that extra crunchy bites that last a bit longer.
The prepping work is quite a lot, but I believe if you have the right equipment (or person) to help you with the cutting part, it would be quite an easy process.