Reserve oneteaspoon of the egg for sealing rolls. Combine the remaining egg and other ingredients to make a dough. Cover with a towel and allow to stand for ten minutes. Knead until smooth and elastic. Divide the dough into sixteen pieces and roll each out into a very thin six-inch square.
Place onetablespoon filling (see recipes below) on each square, tucking in the sides and sealing the ends with the reserved egg.
Fry the rolls, two or three at a time, in deep fat heated to 350°F. on a frying thermometer until golden brown on all sides. Drain on paper towels.