Bread rolls

Method:

Boil chicken, potato and egg.
Shred chicken; mash egg and potato and mix all.
Add seasonings and butter and mix well to form filling.
Cut the corner of bread slice and moisten it with water (enough for it to be rolled easily).
Put the filling in the center of the slice (along the length of the slice), cover from both ends of the slice and press with hands to seal. The slice with stick due to the moisture and will take the shape of roll.
Dip the roll in beaten egg, coat with crumbs and shallow fry till golden brown.
Serve hot with coleslaw or chili garlic sauce.

Tips:

Always use fresh bread for these rolls; using bread taken out from refrigerator will result in breaking of the bread when trying to roll.
For added taste (and look), add sesame seeds to the bread crumbs used for coating.
To store the rolls, keep them in a container and cover with a clean, moist cloth so that the rolls stay fresh and moist; refrigerate the container.