Easy Red Fish Egg Rolls

Simple, fast, elegant, tasty, for everyday life and holidays! Egg rolls with red fish are an original, beautiful dish for a festive feast or an everyday family dinner. The rolls turn out nourishing, tender, spicy, and taste refreshing. A minimum of effort is required, and the result is excellent!
cook time: 30 min
Hazel Farrow
Easy Red Fish Egg Rolls

Nutrition Facts (per serving)

177
Calories
14g
Fat
3g
Carbs
9g
Protein

Ingredients (6 portions)

Basic:

Salt to taste
Ground black pepper to taste
Vegetable oil (for frying an omelet) 1 tbsp
Chicken eggs 3 pc
cucumbers (medium salad) 1 pc
red fish (salty) 100 g
Cottage cheese 100 g

Recipe instructions

Step 1

Step 1
How to make egg rolls with red fish? Prepare all ingredients according to the list. The recipe contains ingredients for one roll, but I made a double batch. Take large chicken eggs with a bright orange yolk, then the omelet will turn out yellow and beautiful. Wash them thoroughly as eggshells contain a lot of bacteria.

Step 2

Step 2
Beat the eggs into a suitable container. Salt and pepper to taste. When salting, consider the level of saltiness of the fish you are using, otherwise you risk ending up with an over-salted dish. Beat the eggs with a fork until the yolk and white are well combined.

Step 3

Step 3
Grease a frying pan with vegetable oil and heat well. The pan can be cast iron, ceramic or non-stick. Vegetable oil can be olive or sunflower, but it must be refined so as not to burn in the pan. Pour in the egg mixture. Cook over low heat for about two minutes on one side, then flip and cook for another two minutes on the other side. The egg pancake is ready!

Step 4

Step 4
Prepare the remaining ingredients. Cut the red lightly salted fish into thin strips with a sharp knife.

Step 5

Step 5
Wash and dry the fresh cucumber with paper towels. If its skin is thin and undamaged, you don’t have to cut it off. Cut the cucumber into long strips.

Step 6

Step 6
Transfer the finished egg pancake to a cutting board. First, grease with soft curd cheese. The cheese layer should not exceed 8 mm in thickness, otherwise the thick roll will not roll well and turn out sloppy.

Step 7

Step 7
Place cucumber slices in two rows on the cheese layer, then fish strips in two rows. Continue laying out two rows of cucumbers and two rows of fish in turn.

Step 8

Step 8
Roll the egg roll tightly.

Step 9

Step 9
Wrap the roll in cling film and place it in the refrigerator for a couple of hours to soak and cool.

Step 10

Step 10
Remove the roll from the refrigerator and remove the film. Using a sharp knife, cut into slices approximately 2 cm thick. Place the egg rolls with red fish beautifully on a plate. Before serving, garnish with herbs, for example, fresh parsley leaves, dill sprigs.

Additional rubrics

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