Egg roll with melted cheese step by step recipe. Egg roll with cheese and chicken

Egg roll is an incredibly tasty and budget snack. The filling can be different: cheese, meat, fish, vegetables. Today we will cook an egg roll stuffed with cheese and chicken - a recipe with a photo will show you how to cook it correctly. After all, if you do not stick to the proportions, it may tear or stick to the pan. I will tell you all the secrets of this dish below.

And now I want to say that it is prepared very simply and quickly from the available products. The taste of the appetizer is quite satisfying. You can show your imagination and add something of your own to the filling, for example: spicy sauce, herbs, fruit zest, nuts. From this amount you will get 2-3 rolls, depending on the size of your pan.

Egg roll with filling recipe with photo

Ingredients

• Egg - 4 pcs.
• Mayonnaise - 2 tbsp
• Flour - 1 tsp
• Salt - a pinch
• Turmeric - a pinch
• Processed cheese - 1 pc.
• Chicken fillet - 100 g.
• Lettuce leaf - 2 pcs.
• Mayonnaise for the filling - 3 tbsp.l

How to make an egg roll

In a deep bowl, beat the eggs, add mayonnaise, flour. Put salt, turmeric and mix with a whisk until a homogeneous mixture. Turmeric gives a yellow pleasant color and taste.

Take a frying pan with a non-stick coating, pour a little vegetable oil, heat it up. The diameter of my frying pan is 23cm. We take a ladle, we collect the egg mixture, a little more than half of the ladle. Pour the mixture into the pan, like dough on a pancake, distribute in a circular motion. Only this must be done quickly so that the egg does not seize. Fry over medium heat for 2-3 minutes until the pancake is browned. Then, cover the pan with a lid, reduce the heat to slow, fry for another 2 minutes, so that the top is completely seized, then you can turn it over to the other side.

We take, we hook a wooden spatula all the edges in a circle, we look or it does not stick, with the help of a spatula or hands we turn the egg pancake over to the other side. I usually take the edges of the pancake with my hands and turn it over. Fry it for 2 minutes, transfer to a flat plate to cool. Excess fat can be removed with a paper towel. I definitely remove the fat so that the snack does not learn to be greasy.

While the egg blanks are cooling, we will make the filling. I did not use the whole chicken fillet, but only half. Boil it and cut it into small pieces, the smaller the better.

Grate melted cheese on a coarse grater. Rinse the lettuce leaves under running water, cut off the ends so that only a soft leaf remains.

We put 1 tbsp of mayonnaise on the egg pancake, spread it. Grease the edges well so that the roll does not stick. Place a lettuce leaf in the center. Sprinkle immediately with melted cheese and chicken. Then, on top, grease again with mayonnaise and wrap in a roll. To make the roll stick together well, do not put a lot of stuffing on the other side.

I got two of these rolls. You can wrap them in cling film, but I don’t do this, after standing in the refrigerator for 4 hours, it keeps its shape well and does not unfold.

Cut the roll into portioned pieces, pierce with skewers and serve.

Egg Roll Tips

1. You can determine the thickness of the roll yourself, it depends on how thick you make the pancake. It is better that it is not very thick, then it is easier to wrap.
2. In the refrigerator, the snack should stand for at least 4 hours so that it can keep its shape.
3. If you use fresh vegetables: tomato, cucumber, pepper, lettuce, then you can’t leave a snack for the night, otherwise the vegetables may drain or deteriorate. At night, you can leave with a filling of cheese, mushrooms, caviar.
4. Rolls can be decorated with skewers, it is convenient to take a snack with them, and even if it unwinds, the skewers will hold it.

1. Let's make an egg roll pancake. To do this, break the eggs and lightly beat them with a fork or whisk.

2. A little mayonnaise, just a couple of teaspoons will make the pancake taste more expressive. By the way, you can replace mayonnaise with sour cream. Add salt and pepper to taste. You can add a tablespoon of flour for density and mix thoroughly, but we wanted the roll to be very tender, so we limited ourselves to only eggs.

3. Prepare a spicy cheese filling. To do this, grate the processed cheese on a fine grater, combine with chopped herbs and add the garlic passed through the press.

4. Fill the filling with mayonnaise and mix thoroughly, making it homogeneous.

5. Let's bake an egg pancake to decorate the snack. Heat up a frying pan and lightly sprinkle with vegetable oil. Pour the egg mass on it and spread it over the entire surface. Fry for 2-4 minutes over medium heat. When the egg sets well, the pancake is ready.

6. We will not fry it on the other side, but simply transfer it to a cutting board or a large dish on which we will work further. We simply covered the pan with a cutting board and flipped it over. Thus, the soft yellow, not browned side was at the bottom, and it will become the outer side of the roll.

7. We distribute the filling over the pancake, leaving a small edge intact.

8. We turn the pancake so that the edge without filling closes the roll and ends up at the bottom. You can wrap the roll in cling film and refrigerate for several hours, or you can serve immediately.

9. Cut the egg roll stuffed with melted cheese and serve. An unusual appetizer with a delicate base and spicy filling is ready. Bon appetit.

See also video recipes:

1) Cream cheese omelet roll, very simple recipe

2) Egg roll with stuffing recipe in the oven with melted cheese

The easiest and fastest appetizer you can create is an egg roll with melted cheese. He will literally help out in any situation: with unexpected guests, with a minimum of food in the refrigerator, and even at some kind of celebration. A set of necessary ingredients is sure to be found in any home, and if not, then buying them will not be a problem - the products are very cheap.

Take note of this recipe for yourself - it will definitely help you out sometime. In addition, the egg roll looks very elegant and festive, and if you wish, you are always free to add the desired ingredients to it: sweet pepper, cucumber, tomatoes or garlic.

Ingredients

• 4 chicken eggs
• 2 processed cheese
• 1-2 tbsp. l. sour cream
• 1-2 tbsp. l. mayonnaise
• salt to taste
• 1 tsp vegetable oil

Cooking

1. Break chicken eggs into a deep container and add salt.

2. Add sour cream and beat the entire contents of the container with a whisk or mixer at the highest speed.

3. Cover the baking sheet with parchment paper and grease it with vegetable oil both on the sides and inside. Pour the egg mass into a baking sheet and place it in the oven for 20 minutes at 180C. During this time, the egg omelet will rise and brown properly.

4. While the omelette is baking, grate the cheese on a fine grater and add mayonnaise. Mix everything properly.

5. Remove the hot omelet from the oven.

6. Remove the parchment paper with the omelette from the baking sheet and place on the cutting board. Put a mass of grated processed cheeses with mayonnaise on one edge of the omelet.

7. Quickly roll everything up, peeling the paper off the omelet slightly as you roll.

Recipe egg roll with cheese and garlic:

First, grate hard cheese on a fine grater. If cheese is not available, then it can be safely omitted, the taste will not suffer.

We will also prepare a baking sheet. We cover it with high-quality baking paper. It is very important to take good paper, as such omelette dough is very fond of sticking. If you are not sure about the quality of the paper, then be sure to grease it with vegetable oil. For baking, it is best to use a small baking sheet with high sides, the dimensions of the baking sheet in the photo are about 35 cm by 23 cm. If there is no small baking sheet, then we take a standard one, cover it with paper, bend the edges of the parchment, as if forming those same sides.

Break 5 eggs into a bowl. Add salt, pepper and, if desired, dried herbs (parsley, thyme, dill).

Whisk the eggs with a whisk until smooth. You don't need to beat hard. Add sour cream and stir again.

Add grated cheese, mix.

Pour the resulting omelette mass onto the prepared baking sheet and bake at 170-180 C for about 15 minutes or until the dough is completely set.

While the roll base is baking, prepare the filling. We rub the processed cheeses on a grater so that they are easier to rub, send them to the freezer for 10-15 minutes.

Add a handful of finely chopped greens and chopped garlic cloves (optional).

Add mayonnaise.

Knead the mixture with a fork until smooth.

We take out the finished omelet from the oven and let it cool to warm.

Lay a clean sheet of parchment on the work surface. We turn the omelet base on it and remove the paper. If you come across paper of not the best quality, then first go around the edges with a thin spatula to separate the omelette.

Spread an even layer of filling over the omelet.

We roll into a roll.

At the roll, cut off the uneven edges and wrap it in baking paper. We send it to the refrigerator for 1 hour so that the roll is compacted.

Cut the finished roll into small pieces and serve.

Egg roll with cheese is ready!

Any hostess from such a roll will be delighted. The products for its preparation are quite simple and can be found in any store. And it only takes 20 minutes or less to prepare. Egg roll with cheese and garlic
suitable for any holiday table, it looks spectacular, it is not heavy on the stomach, so we advise you to take a closer look at this recipe.

Taste Info New Year's recipes / Snacks for a buffet table

Ingredients

• Eggs - 4 pcs.;
• Mayonnaise - 150 g;
• Hard cheese - 30 g;
• Processed cheese - 3 pcs.;
• Garlic - 3-4 cloves;
• Fresh dill - 4-5 branches;
• Salt pepper.

How to cook egg roll with cheese and garlic

Let's start with the cheese omelet. For him, take 4 eggs, 125 g of mayonnaise, a piece of hard cheese, salt and pepper.
Break 4 eggs into a bowl, add mayonnaise and spices. With an ordinary whisk (you can even use a fork), mix everything until smooth.


Immediately rub a handful of hard cheese into a bowl (by the way, if you like the aroma of herbs, then add a little dried basil and thyme). Stir the cheese into the omelet mixture.


We cover the baking sheet with oiled paper. The paper must be of good quality, if you do not trust it, then grease its surface with a thin layer of vegetable oil. Turn the edges of the paper up to form a side (so our omelet will not spread all over the baking sheet). Pour the omelette dough onto a baking sheet and send to bake.


The omelet will be baked for about 10-12 minutes at 180 C. The finished omelet will be covered with a confident crust and will swell slightly.
Let's get to the stuffing. We take 3 processed cheeses, the remaining mayonnaise, a few cloves of garlic and fresh dill. We rub cheese on a fine grater. By the way, chilled curds are the easiest to rub, so send them to the freezer for 10 minutes and the process will go much easier. Add mayonnaise and a pinch of salt to cheese curds (this is provided that mayonnaise is not very salty).


Pass the garlic cloves through a press and add to the curds along with chopped dill. Knead the mixture until a plastic mass is obtained.

We take out the finished omelet layer from the oven.


We turn it over on the work surface, carefully remove the paper and apply the finished filling to the omelette.


Roll up the omelet into a tight roll.


We trim the edges of the roll (roll segments are great for tasting) and let it stand in the cold for about 30-40 minutes (so that it takes shape well).


After our roll has stood in the refrigerator and cooled down, you can cut it. We cut the roll with a sharp thin knife, we should get neat rounds with a diameter of about 1 cm.