Zucchini Rolls with Egg “cream” and Korean Carrots
by Editorial Staff
The season of zucchini is coming to an end, and I really want to cook something tasty and moderately simple in the end. For example, zucchini rolls. The stuffing for rolls includes boiled eggs, garlic, mayonnaise and spices. All this is complemented by carrots in Korean. The result is a savory snack that can be easily served on a festive table.
Cook: 25 mins
Servings: 6
Ingredients
- Young zucchini – 350-400 g
- Boiled eggs – 2 pcs.
- Garlic – 1 clove
- Mayonnaise – 50 g
- Korean carrots – 50 g
- Vegetable oil – 50 g
- Salt to taste
- Ground black pepper – to taste
- Dill and parsley greens (for decoration) – to taste
Directions
- Prepare the required foods. Hard-boiled eggs in advance.
- Cut the zucchini lengthwise into thin slices.
- Grate boiled eggs on a fine grater.
- Grate the garlic on a fine grater.
- Combine grated eggs, garlic, mayonnaise, salt and pepper.
- Beat everything with a blender until creamy.
- Fry the chopped zucchini in vegetable oil until tender. Place them on a paper towel to remove excess oil.
- Spread the egg “cream” evenly on each zucchini slice. Then add the Korean carrots.
- Roll up the egg and carrot zucchini into rolls. Place the squash rolls on a platter and garnish with herbs. The zucchini appetizer is quite simple to prepare, and the taste is simply amazing!
Enjoy your meal!
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