Egg rolls with meat filling
Hen eggs-7 PCs.
Ground pork 500 g
Purple onion 1 PC.
Cheese 100 g
Sour cream 4 tbsp.
Salt 2 tsp.
Ground black pepper 2 pinches
Sunflower oil, refined 1 tbsp
Chicken broth 350 ml
To prepare egg rolls stuffed with meat we will need chicken eggs, ground pork, onions (onions, white or black), cheese, sour cream, salt, ground black pepper, sunflower refined oil, broth or boiled hot water.
Take a raw egg, crack it into a bowl, add salt on the tip of a knife and 1 tsp of sour cream. Beat the egg with a fork, so sour cream is well dispersed.
Immediately in a hot pan from the resulting egg mixture fry the pancake on both sides — turn a very acccurate to preserve its integrity! Suggest that you fry egg pancakes in a wide frying pan (diameter 28 cm).
Until pancake is fried — make the egg mixture from step 2. As only one egg pancake fry — immediately fry next. Do the same with all seven eggs in the result, we get 7 egg pancakes.
Grind the peeled onion, chop it finely and add to ground pork. Also add salt and black pepper. Stuffing mix thoroughly.
On one side of the egg pancake spread half of meat in the form of an elongated bar.
Wrap roll (like cabbage).
So wrap everything pancakes — the rolls put into baking dish.
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 are covered slightly more than half.
Put the rolls in a preheated 200 ºC Duhova and bake for about 15 minutes under foil and 10 minutes without it (I baked under the grill).
Take out the rolls, sprinkle them with grated on a fine grater cheese and put it in already off the oven for 5 minutes to melt the cheese.