The Shrimp Rolls Recipe
Delicious stuff! Indeed, they fly away for one or two days.Dough is a completely different story! Obedient, elastic, smooth, gentle, you can roll it out very thinly.At the same time, the dough does not tear at all!Well, the filling can be any, there is room for imagination. I made rolls with the proposed filling option – it turned out very tasty.
Servings
10
Cook Time
60minutes
Servings
10
Cook Time
60minutes
Ingredients
Dough:
Filling:
Instructions
  1. Sift the flour, add salt. Mix the water with mayonnaise. Knead the dough, wrap in cling film and leave for 30-40 minutes.
  2. Heat a little oil in a frying pan, add chopped garlic, ginger. Then add the shrimp, finely chopped green onions. Fry. At the end, add soy sauce.
  3. Put out the shrimp. Add a little oil to the pan (if necessary) and fry an omelet of eggs, milk, a pinch of salt. Cut the finished omelet into cubes. It turns out more than you need, but I do not advise reducing the amount, otherwise it will turn out too liquid.
  4. Cut the cabbage. All components of the filling are ready.
  5. Divide the dough into 10 parts. Cover with plastic wrap to avoid drying out.
  6. Roll out the dough thinly, then pull it out with your hands to the desired size and roll it up in an even layer. The dough is incredibly easy to work with – I didn’t need a single gram of flour for rolling, as it didn’t stick at all and stretched very easily with my hands! Put the shrimp, cabbage, omelet, season with mayonnaise.
  7. Roll out like a pancake. Fry in a large amount of oil.
  8. Put the finished rolls on a paper napkin. Ready.
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