Lavash Roll with Korean Carrot
A recipe for a delicious and beautiful appetizer. It looks very bright on the festive table and will definitely not go unnoticed. The lavash roll with Korean carrot has a delicate cheesy taste, while the Korean-style carrot gives it the necessary spiciness and piquancy.
Lavash
4 sheets
Carrots
10.5 oz (Korean-style)
Eggs
5-6 pieces (hard-boiled)
Crab Sticks
10.5 oz
Processed Cheese
3 pieces
Garlic
1-2 cloves
Dill
1 bunch
Mayonnaise
1-1.25 cups
To prepare the lavash roll with Korean carrot, spread a thin layer of mayonnaise on the first lavash, place the Korean carrot, and roll it up.
Spread mayonnaise on the second lavash, sprinkle with chopped boiled eggs. Place the first lavash roll on the edge of the second one and roll it up carefully.
Spread mayonnaise on the third lavash, sprinkle with chopped crab sticks. Place the two rolled lavash rolls on the edge of the third one and roll it up again.
Evenly distribute grated cheese with garlic and mayonnaise on the fourth lavash. Sprinkle with herbs on top. Place the three rolled lavash rolls on the edge of the fourth one and roll it up again.
Wrap the finished roll in plastic wrap or foil and place it in the refrigerator for 2-3 hours.
Additionally, you can tie the roll with a string. The roll can be made in advance (up to a day) and stored in the refrigerator, it will absorb flavors even better.
When serving the lavash roll, slice it into pieces 1.5-2 inches thick, garnish with herbs, and serve on the table.
© Наталья Лиханова
(4/5)
