Egg rolls stuffed with meat.

The perfect recipe for a hearty breakfast or a snack.
Ingredients

Eggs 7 pc
Minced pork 500g
Purple Onion 1 pc
Hard cheese 100g
Sour cream 4 tbsp. l.
Sol 2 h. L.
Ground black pepper 2 pinches
Sunflower refined 1 tbsp. l.
Chicken broth 350 ml

Instructions

1. Take a raw egg, break it in a bowl, add salt and a pinch of 1 ch. L. sour cream. Beat the egg with a fork to cream well dispersed.
2. Immediately on the heated pan from the resulting mixture of egg pancake fry on both sides — upside down very carefully to preserve its integrity! I advise you to fry the egg pancakes on a wide pan (diameter 28 cm).
3. While the fried pancake — do the egg mixture on the principle of step 1. As only one egg pancake fry — fry immediately following. To do so with all seven eggs — in the end we get 7 egg pancakes.
4. grind peeled onion, chop it finely and add to the pork mince. Also, add salt and black pepper. Stuffing mix well.
5. On one side of the egg pancake spread of the stuffing in the form of an elongated cubes.
6. Wrap roll .
7. So wrap all the pancakes — Get the rolls spread in a baking dish.
8. In the hot broth or boiled water add a tablespoon of sour cream and a pinch of salt, stir and pour the egg rolls so that they were covered by little more than half.
9. Put the rolls in a preheated to 200 ºC oven and bake for about 15 minutes under a foil and 10 minutes without it (I bake under the grill).
10. We reach rolls, sprinkle them with grated cheese on a fine grater and put in already switch off my oven for 5 minutes to melt the cheese.

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