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 Egg Roll with Cheese and Carrots Recipe
Egg roll with cheese, carrots, chicken, nuts and garlic. A delicious, hearty, simple and quick to prepare snack that will decorate both the everyday feast and the holiday will be appropriate. Try this!
Course Breakfast Lunch, Children's Food Ideas, Dinner Dishes, Morning Breakfast Dishes, Quick Breakfast, Snacks Ideas
Cuisine Spanish Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Course Breakfast Lunch, Children's Food Ideas, Dinner Dishes, Morning Breakfast Dishes, Quick Breakfast, Snacks Ideas
Cuisine Spanish Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Grate the cheese on a coarse grater.
    Grate the cheese on a coarse grater.
  2. Using a food processor or mixer, beat the eggs. The egg mass should increase in volume and become lush. Add sour cream and 50 g of grated cheese to the eggs. Season with black pepper. Stir until smooth.
    Using a food processor or mixer, beat the eggs. The egg mass should increase in volume and become lush. Add sour cream and 50 g of grated cheese to the eggs. Season with black pepper. Stir until smooth.
  3. Pour the egg-cheese mass onto a baking sheet lined with baking paper or Teflon sheet. Bake in a preheated 180° oven for 12-14 minutes. The size of the form is 20*20 cm. If you are not sure about the quality of the parchment, it is better to lubricate it with vegetable oil.
    Pour the egg-cheese mass onto a baking sheet lined with baking paper or Teflon sheet. Bake in a preheated 180° oven for 12-14 minutes. The size of the form is 20*20 cm. If you are not sure about the quality of the parchment, it is better to lubricate it with vegetable oil.
  4. While the base for the roll is being prepared, prepare the filling. Grate the carrots on a coarse grater.
    While the base for the roll is being prepared, prepare the filling. Grate the carrots on a coarse grater.
  5. Preheat the walnuts in a dry frying pan or in the oven. Cut not very finely.
    Preheat the walnuts in a dry frying pan or in the oven. Cut not very finely.
  6. Put the carrots, the remaining 50 g of cheese and finely chopped boiled chicken fillet in a cup or salad bowl. Add walnuts, chopped dill and garlic. Fill the filling with mayonnaise (sour cream, yogurt), mix. Instead of chicken fillet, you can use any other meat component (ham, sausage, boiled beef or pork). Or you can not add poultry meat at all. It also turns out very tasty.
    Put the carrots, the remaining 50 g of cheese and finely chopped boiled chicken fillet in a cup or salad bowl. Add walnuts, chopped dill and garlic. Fill the filling with mayonnaise (sour cream, yogurt), mix. Instead of chicken fillet, you can use any other meat component (ham, sausage, boiled beef or pork). Or you can not add poultry meat at all. It also turns out very tasty.
  7. The base for the roll is ready. Cool it in the mold for a couple of minutes, then remove the base for the egg roll from the mold along with the paper.
    The base for the roll is ready. Cool it in the mold for a couple of minutes, then remove the base for the egg roll from the mold along with the paper.
  8. Spread the filling evenly over the surface of the egg-cheese base.
    Spread the filling evenly over the surface of the egg-cheese base.
  9. Roll the roll.
    Roll the roll.
  10. Wrap the roll tightly in plastic wrap and refrigerate for an hour and a half. Everything is ready! Before serving, decorate the roll as desired.
    Wrap the roll tightly in plastic wrap and refrigerate for an hour and a half. Everything is ready! Before serving, decorate the roll as desired.
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