Risoles Ragut (Ragout Rolls)

Ragout filling:
4 chopped garlic
2 chopped shallots
1 cup of chopped carrot
1 cup of ground beef/ground chicken/ground shrimp (any meat you desire)
1/2 cup of all purpose flour
1 to 1 1/2 cup of milk (depends on how thick the ragout you like)
A pinch of nutmeg
A pinch of salt & pepper
3 Tbs of olive oil

Wrappers:
4 eggs
1/4 cup of flour
3/4 cup of milk (add a bit more if it is still too thick)

In the frying process, you need:
1 eggs
Plain bread crumbs

How to make:

Ragout filling
1. On a saute pan; put olive oil, garlic, and shallot. Saute them until they are soft.
2. Add the meat. When the meat is cooked, add carrot.
3. Add nutmeg, and salt & pepper. Blend them.
3. Pour the flour into the pan, stir them and pour the milk. Blend all the ingredients until they are thickened.

Wrappers:
1. Beat the eggs lightly.
2. Pout the flour and the milk. Mix them.
3. Set aside for a few minutes to let the batter completely mixed.
4. On a saute pan; pour about 2 Tbs of the batter into the pan and flip them when the bottom side is cooked. Set aside.

Frying process:
1. On a wrapper; put a Tbs of the filling and roll them (like making lumpia or egg rolls). You can use a mix of water and flour to glue the roll. 
2. Cover the rolls with the eggs. Then, cover them with the bread crumb.
3. Fry the rolls. Ready to serve.

* To me, this recipe is not hard to make, but it requires more times and patience. I call this recipe a 'two or three days project' (one day for making the wrappers, one day for making the filling and another day for frying them). I never finish cooking this dishes in one day, but since I could not find this Risoles anywhere, it is worth making! After all, I am just a gourmandise.