Heat KEWPIE MAYONNAISE ORIGINAL, add smoked beef, cook briefly, then remove from heat.

Prepare the risol skin. Brush the edges of the skin with egg to seal. Add 1.5 tbsp of KEWPIE MAYONNAISE ORIGINAL, then place the smoked beef and boiled egg on top. Fold and roll tightly.

Coat the risol in flour, remove, dip into beaten egg, then roll in breadcrumbs. Shape neatly.

Heat the oil and deep-fry the risol until fully cooked and golden. Remove and serve.