Mix all the filling ingredients thoroughly, except for the milk. The texture of the mix should be soft enough to spread on bread. Add milk as needed. Set aside.
Trim the edges of the bread slices.
Roll the bread very thin using a rolling pin. Spread a thin layer of the mix over ¾ of the bread slice and roll it into a cylinder, making sure the ends are sealed. If needed brush the edges with water.
Lightly spread oil all around the skillet and cook the rolls over medium heat. Keep turning them; making sure rolls are evenly browned all around.
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