Egg rolls with cheese, crab sticks and vegetables – detailed cooking recipe. Share with friends: 
Time: 20 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
For egg rolls:
- 6 eggs
- 2 tsp (10 ml.) Soy sauce
- 2 tsp grated fresh ginger
- 1/2 tsp wasabi paste (optional)
- 1 tbsp. l melted butter
- 1 tbsp. grated young cheddar cheese
Stuffing for rolls:
- Thinly chopped red bell peppers and cucumbers
- Thinly sliced avocado and crab sticks
- Blanched Asparagus
- Chives
- Alfalfa sprouts and other vegetables
Recipes with similar ingredients: eggs, bell peppers, cucumbers, Avocado, crab meat, asparagus, green onions, alfalfa shoots, soy sauce, ginger root, wasabi, cheddar cheese
Recipe preparation:
- Beat eggs and mix with soy sauce, ginger and wasabi. Set a non-stick pan over medium heat. Grease pan with butter.
- Pour a quarter (about 1/3 tbsp. / 80 ml.) Of the egg mixture onto pan, distributing evenly along the bottom. Fry without covering lid, 1 – 2 min., until hardened. Sprinkle with cheese (1/4 tbsp.), cover and continue frying for another 1 min. until the cheese will not melt. Using a spatula, slide the omelet into a dish, let cool a little.
- Put the filling in one row along one end of the omelet. Wrap the stuffing in an omelette roll. Trim the edges and chop the rolls slices of the same length (approximately 5 cm.).
- Repeat the whole process three more times. To cook 3 more roll. Serve warm or at room temperature.
