Egg Rolls with Vegetable Filling

Try this delicious cake recipe:

Sift the flour into a large enough bowl and mix with water, eggs and salt to form a smooth dough. Let the dough rise for about 30 minutes.

For the filling, peel and chop the onions and garlic clove. Cut the white cabbage into thin strips. Peel the carrots, clean the celery and cut into narrow sticks. Clean and rinse the leek and also cut it into narrow sticks.

Heat the oil in a frying pan of the appropriate size, add the diced onion and garlic and sauté until translucent. Add the prepared vegetables to the frying pan, sauté briefly and reduce the temperature. Sauté the vegetables for about 10 to 12 minutes until soft and season well with salt and freshly ground pepper and sprinkle with the parsley.

Thinly brush a frying pan with a little melted butter and bake 8 narrow pancakes of about 20 cm ø, one after the other.

Spread the pancakes out on a surface and spread the filling evenly on them. First fold the long sides over the filling up to the middle, then roll up. Melt the butter in a frying pan, pour in the egg rolls and bake until golden all around.

Sprinkle with the chopped parsley and bring to the table with Vogerlsalat.

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