Egg roll stuffed with ham and cheese
Votes: 2
The great thing about egg rolls is that you can make them ahead of time, refrigerate them overnight, and then stuff them just before guests arrive. Fifteen minutes before serving, toast them in the oven. Stuffed with leftover goodies, these egg rolls are perfect for both a snack and a Sunday dinner.
Time: 55 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
An egg roll is a kind of large, soft, and spongy omelet. It's a large, twisted base for almost any delicious ingredient.
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.
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:
Roll:
- 5 tbsp (75 g) butter
- 6 tbsp wheat flour, plus a little extra for dusting the pan
- 1 and 1/4 cups warmed milk
- 4 category CO eggs, separated into whites and yolks
- 1/2 tsp coarse salt
- Ground black pepper
Filling:
- 2 tbsp. coarsely grated Manchego cheese or Parmesan
- 85 g thinly sliced serrano or prosciutto ham
- 1 large roasted red bell pepper, seeded, peeled and thinly sliced (optional)
- 1/4 cup finely chopped fresh parsley leaves
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Recipes with similar ingredients: eggs, milk, Manchego cheese, Parmesan cheese, ham, prosciutto, sweet pepper, parsley
Cooking the dish according to the recipe:
- Preheat oven to 180°C. Line a greased 15 x 10 inch (38 x 25 cm) baking sheet with parchment paper. Butter the parchment paper, dust it with flour, and shake out any excess.
- In a small saucepan, melt the butter over medium-high heat. Add the flour and cook, stirring, for 3 minutes. Increase the heat to high, stir in the milk, and bring to a boil. Reduce the heat to medium and simmer for 5 minutes. Transfer to a large bowl and whisk in the egg yolks, one at a time. Season with salt and pepper.
Beat the egg whites until soft peaks form. Fold 1/3 of the whites into the yolk mixture, then fold in the remaining whites. Pour the batter into the bottom of the prepared baking sheet and gently smooth it out with a metal spatula. Place the baking sheet in the oven and bake until the crust is golden brown and firm to the touch, about 15 minutes. - Increase the oven temperature to 190°C (375°F). Cover the egg shell with a piece of greased parchment paper, buttered side down. Cover with a damp kitchen towel and invert onto a work surface. Remove the parchment paper from the surface.
- Sprinkle the base with cheese, leaving a 1.5 cm border on all sides. Top with ham and pepper strips and sprinkle with parsley.
Place a baking sheet without sides next to the base. Starting from one of the long sides, using a towel to help you roll the base into a log. Carefully roll it onto the flat baking sheet.
Return the baking sheet with the roll to the oven, in the top third, and bake until the cheese is melted, 8 to 10 minutes. Using a serrated knife, slice the roll crosswise into 1.5 cm thick slices.
Author of the recipe - Sarah Moulton (USA) – chef, TV presenter, culinary writer
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