Egg rolls with chicken and nuts
4 servings
60 minutes
Egg rolls with chicken and nuts are a refined dish of European cuisine, harmoniously combining the tenderness of chicken fillet, the piquancy of garlic and mayonnaise, the freshness of greens, and the crunch of nuts. Thin egg pancakes become the perfect shell for a delicious filling, creating a soft yet firm texture. This dish can be served as an elegant appetizer on a festive table or as a gourmet snack in everyday life. Its origin is linked to the traditions of French and Italian cuisine, where light rolls are valued for their simplicity in preparation and versatility of flavor. They are especially good when paired with refreshing sauces or vegetable garnishes that add contrast and balance. Each bite is a play of flavors and textures that delivers true pleasure.
1
Cut the boiled chicken fillet into cubes.
- Chicken fillet: 200 g
2
Press the garlic and mix it with mayonnaise.
- Garlic: 2 cloves
- Mayonnaise: 5 tablespoon
3
Chop the greens finely.
- Green: to taste
4
Chop the nuts.
- Peeled walnuts: 70 g
5
Prepare egg pancakes. Mix all the ingredients for the pancakes.
- Chicken egg: 5 piece
- Wheat flour: 3 tablespoons
- Salt: pinch
6
Fry the pancake on both sides in a heated pan with oil.
7
Spread the ready pancake with mayonnaise mixed with garlic, sprinkle with nuts, greens, and chopped chicken meat.
- Mayonnaise: 5 tablespoon
- Garlic: 2 cloves
- Green: to taste
- Peeled walnuts: 70 g
- Chicken fillet: 200 g
8
Roll the pancake into a roll with the filling inside, and carefully cut the roll crosswise into small rolls, 1-2 cm thick.