Egg Rolls with Mushrooms

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40 min



7 persons




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Egg rolls with mushrooms is a great idea of an appetizer for your festive table, family picnic as well as for everyday family supper. It is simple, delicious and will definitely appeal to everyone, including kids! So, why not try cooking it right away?


  • egg : 6 piece
  • starch : 1.5 tsp
  • champignons : 300 g
  • oil : 100 ml
  • sour cream : 4 Tbsp
  • hard cheese : 100 g
  • salt : 0.5 tsp
  • black pepper : 1 pinch

Metric Conversion

Stages of cooking

  1. Dissolve starch in 2 tablespoons of water and leave for about 5 minutes. Then whip the eggs with the starch, salt and 1 tablespoon of oil.

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  2. Fry 20 small egg pancakes. The diameter of my frying pan was 15 cm.

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  3. Cook the topping now. Wash and chop the mushrooms on oil, add salt and pepper. Then fold each egg pancake on both sides as it is shown on the photo.

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  4. Put one teaspoon of the topping on one side of a pancake and roll it at once. Repeat the same step with the rest of the egg pancakes.

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  5. Put the pancakes into a baking pan, pour sour cream above and dredge the egg rolls with grated cheese.

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  6. Bake the egg rolls in the oven for about 5-10 minutes at 180 C (356 F). Let the dish cool down a bit and enjoy the egg rolls with mushrooms!

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