Pancake rolls with salmon and chinese cabbage recipe
Pancake Rolls with Salmon and Chinese Cabbage recipe
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|300 g||Chinese cabbage, shredded|
|salt and freshly ground black pepper|
|1 clove(s)||garlic, minced|
|20 g||freshly grated ginger|
|2 tbsp||curry powder|
|1 can(s)||coconut milk|
|150 g||red lentils|
|250 g||smoked salmon, in slices|
Heat 1 tablespoon of the oil. Fry the cabbage and the carrot for 4 minutes. Season to taste with salt and pepper.
In a separate pan, heat another tablespoon of oil. Stir-fry the ginger and the garlic for a minute. Add the curry and cook until fragrant. Deglaze with the coconut milk. Cook for a few minutes. Add the lentils and cook for 8-10 more minutes or until the lentils are soft. Fold in the cabbage mixture. Season to taste with salt and pepper.
Melt the butter. Whisk together the flour, eggs, salt and milk. Stir in the melted butter and allow the batter to stand for some minutes. In a pan, heat 1 tablespoon of oil and bake two pancakes.
Divide the vegetables and the salmon on the pancakes. Roll up. Wrap the rolls tightly with aluminium foil. Place onto a baking tray and heat in the preheated oven at 125°C for approximately 10 minutes.
Unwrap and cut each roll into 4 pieces. Serve as an appetizer.
ca. 20 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
Calories per portion:
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