Delicious stuff! Indeed, they fly away for one or two.The dough is a different story! Docile, elastic, smooth, gentle, roll it can be very thin.At the same time, the dough does not tear at all!Well, the filling can be any, expanse for imagination. Prepared rolls with the proposed version of the filling - it turned out well, very tasty.
Sift flour, add salt. Water to mix with mayonnaise. Knead the dough, wrap in film and leave for 30-40 minutes.
In a frying pan heat some oil, add chopped garlic, ginger. Then add the shrimp, chopped green onions. Fry. Add soy sauce at the end.
Put the shrimp out. To the pan add a little oil (if needed) and fry the omelet out of eggs, milk, a pinch of salt. The finished omelet cut into cubes. It turns out more than you need, but to reduce the number of do not advise, otherwise it will be too thin.
Cabbage cut into.
All components of the filling are ready.
The dough is divided into 10 parts. Cover with plastic wrap to avoid drying out.
Thinly roll out the dough, then pull your hands to the desired size and even roll up. The dough is incredibly easy to work with-I did not need a single gram of flour for rolling, as it did not stick at all and was very easily stretched by hands!
Put the shrimp, cabbage, omelet, mayonnaise.