1.Mix KEWPIE MAYONNAISE ORIGINAL, tobiko, and chili sauce until well combined. Add shredded crab sticks and mix again.

2.Prepare the risol skin and brush the edges with egg to seal. Add 1.5 tbsp of the crab stick filling, then fold and roll tightly.

3.Coat the risol in flour and remove. Dip into beaten egg, then roll in breadcrumbs and shape neatly.

4.Heat the oil and deep-fry the risoles until cooked and golden. Remove and serve.