Egg roll with salad
2 servings
30 minutes
Egg roll with salad is a harmonious combination of airy egg pancakes and a delicate filling of fresh Beijing cabbage, juicy crab sticks, crunchy croutons, and tangy mayonnaise. Its roots trace back to European cuisine where simplicity and sophistication of flavors are valued. Light yet filling, it is perfect for a quick snack or a festive table. The egg roll has a subtle, slightly creamy taste with a pleasant contrast of textures – the softness of the pancakes is complemented by the crunchy filling. It can be served with sauces that enhance its refinement: garlic, cheese or light yogurt sauce. This recipe is especially good because it can be easily adapted by changing the filling to taste – for example, adding smoked fish, herbs or vegetables. Fragrant and appetizing, it always delights guests!
1
Whisk the eggs, add sour cream and flour.
- Chicken egg: 4 pieces
- Sour cream: 2 tablespoons
- Wheat flour: 2 tablespoons
2
Heat the pan, add some oil. Fry two pancakes made from egg batter.
- Chicken egg: 4 pieces
- Sour cream: 2 tablespoons
- Wheat flour: 2 tablespoons
3
Chop the cabbage and crab sticks finely, mix with mayonnaise and croutons.
- Chinese cabbage: 100 g
- Crab sticks: 3 pieces
- Mayonnaise: to taste
- Crackers: to taste
4
Put the filling on the pancake and roll it up.
5
Place the rolls on plates and serve with sauce.