The basis of the egg roll is pancakes. The filling can be very varied, for example, from squid or salmon. The most important thing is to play on the contrast between the base and the filling. After all, you should get a tender, delicious and festive appetizer. This appetizer is very easy to arrange beautifully.
Egg roll with squid
Structure:
- 8 eggs;
- 100 ml of milk;
- 70 g of grated cheese;
- 2 tbsp. tablespoons of olive oil;
- 0, 5 bunch of cilantro and green salad;
- salt, red pepper.
Ingredients for the filling:
- 100 g of canned green peas;
- 100 g of canned squid;
- 1 boiled carrot;
- 1 pickled cucumber;
- mayonnaise, salt, pepper.
Grate the carrots and cucumber on a medium grater, add squid slices and green peas. Stir, salt, pepper, season the filling with mayonnaise.
Beat chicken eggs with milk, cheese, salt and pepper, fry a large pancake on both sides in butter. Chill it slightly, cut into slices. Place on top of each filling, roll up. Place the ready-made appetizer on the lettuce leaves, garnish with fresh cilantro.
Egg roll with salmon and cheese
Structure:
- 7 eggs;
- 100 ml of milk;
- 1 st. a spoonful of olive oil, flour;
- salt pepper.
Ingredients for the filling:
- 100 g of canned salmon;
- 60 g of hard cheese;
- 1 onion;
- 1 tbsp. a spoonful of mayonnaise;
- salt for an amateur.
Rub the cheese, cut the onion into half rings, cut the salmon into slices. Mix the ingredients of the filling, salt, season with mayonnaise.
Mix eggs with milk, add flour, salt, pepper, fry the pancake on both sides. Cool the base, cut into wide slices, place on each small amount of filling, roll up. You can lay the appetizer on lettuce leaves or arrange as desired.
