Line a cookie sheet or baking sheet with some parchment paper.
In a flat bottomed dish, whisk the three eggs till well combined.
In another tray/plate, place about a cup or more of breadcrumbs (you will end up using more, but it's easier to work with a little at a time).
On a cutting board or plate, place 1 crepe. Then place 2-3 heaping tablespoons of the filling as shown in the image.
Fold the edge over the filling as shown.
Fold the two sides toward the center as shown.
Start rolling the filling away from you to form a roll. Place the rolled up crepe rolls on the tray until they are ready to be coated with bread crumbs. Please see Note 1.
Take a crepe roll and coat it well with the beaten egg mixture. Maker sure that you coat the two ends of the roll as well.
Then cover this with bread crumbs, and place it back on the tray. Please see Note 2
Heat some vegetable oil, or shortening till it reaches about 340 F.
Deep fry the rolls without over-crowding the pan, until they turn golden brown.
Transfer the fried rolls onto paper towels to drain excess oil well.
Serve with tomato sauce or chilli sauce (or any dipping sauce of your liking).
Note 1 - If a crepe cracks when you roll it up (happens very occasionally), I use an extra crepe and break a piece big enough to cover that crack. Then stick this on using a little egg wash. Note 2 - If you're going to store them away in the freezer at this point, first transfer the rolls into the freezer for a few hours so they harden up, then take them out and put them in a box or storage bags and transfer them back to the freezer. Remember to bring them to room temperature before frying them again.