- Green beans: 250 g
- Carrots: 2 number
- Medium potatoes: 2 number
- Wheat flour: 1 tablespoon
- Eggs: 2 number
- Salt and pepper: To the extent necessary
- Cinnamon: a quarter teaspoon
- Frying oil: To the extent necessary
How to prepare:
After washing, clean the beans and chop them very thinly. Finely chop the carrots and potatoes. (Finely chopping the vegetables helps to form and roll very easily.) Pour a little oil in the pan (2 tablespoons)
Put the beans and carrots together in a pan and cook on low heat for 15 minutes. (Increase the heat for the first 2 minutes and do not add any salt at this stage so that the vegetables do not add water.) After roasting for 15 minutes, add the potatoes and fry for 5 minutes with the rest of the ingredients and set the pan aside. Let it cool a bit. Then mix the eggs with a tablespoon of flour until smooth and then add the roasted vegetables. Add salt and pepper to size Add a quarter of a teaspoon of cinnamon and stir the mixture with a fork. Pour the oil into a rectangular pan and put it on the heat to heat the oil, and then quickly pour the into the pan and spread. When one side is fried, the other side Bring back another.
(For convenience, you can use double-sided diet pans and return.) When the rollet is fried on the other side, close the lid and leave it for half an hour until it is soft and ready to roll.
The most important thing is to roll well
The first is the low thickness of this roulette, and the second is to pay attention to the half-hour rest time with the lid closed after full cooking. As you can see in the picture, the thickness of your vegetable roll should be half a centimeter or less. After softening, you can roll it slowly in one direction and then one and a half to two centimeters wide Cut it. Before rolling, I put a layer of cheddar cheese on the surface of this food to make it tastier and more beautiful, and then I rolled it. You can remove the cheese.