Egg rolls with cheese, crab sticks and vegetables

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 4

Egg rolls with cheese, crab sticks and vegetables - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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 melted butter
1 tbsp. grated young cheddar cheese

Filling for rolls:

Red bell pepper and cucumbers, thinly sliced
Thinly sliced avocado and crab sticks
Blanched asparagus
Green onions
Alfalfa sprouts and other vegetables

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Beat the eggs and mix with the soy sauce, ginger, and wasabi. Place a nonstick frying pan over medium heat. Grease the pan with butter.
Pour a quarter (about 1/3 cup / 80 ml) of the egg mixture into the pan, spreading it evenly over the bottom. Cook, uncovered, for 1-2 minutes, until set. Sprinkle with 1/4 cup of cheese, cover, and continue cooking for another minute, until the cheese has melted. Using a spatula, slide the omelet onto a plate and let cool slightly.

Place the filling in a single layer along one end of the omelet. Roll the filling into a roll. Trim the edges and cut the rolls into slices of equal length (approximately 5 cm).
Repeat this process three more times to make three more rolls. Serve warm or at room temperature.

Categories:

recipe / Appetizers / Canapes / Fish appetizers / Vegetable appetizers / Egg appetizers / Chinese cuisine

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