✨ What are Egg Rolls with Cream Cheese, Red Fish & Cucumber?
Looking for a quick, elegant appetizer that’s bursting with flavor? These Egg Rolls with Cream Cheese, Red Fish, and Cucumber are a perfect balance of creamy, savory, and refreshing. Made with a tender egg omelette, rich cream cheese, and fresh ingredients, this dish is not only delicious but also easy to prepare!
Whether you’re hosting a party or just want a light and satisfying snack, these bite-sized egg rolls will impress everyone at the table.
✨ Why You’ll Love This Recipe
✔️ Quick & Easy: Ready in just 20 minutes with minimal effort.
✔️ Healthy & Light: Packed with protein, healthy fats, and fresh veggies.
✔️ Perfect for Entertaining: A beautifully rolled appetizer that looks as good as it tastes.
🌟 Pro Tips & Variations
💡 Perfect Egg Texture: Cook the pancake over low heat for a soft, delicate texture.
🔥 Upgrade the Flavor: Use smoked salmon instead of regular red fish for a richer taste.
🥑 Extra Creaminess: Mix cream cheese with a teaspoon of sour cream for a silkier texture.
🌿 Herb Boost: Add fresh dill or chives for extra freshness.
❓ FAQs – Common Questions
💬 Can I make these rolls ahead of time?
✔ Yes! Wrap them tightly in plastic wrap and refrigerate for up to 24 hours before slicing.
💬 What’s the best way to keep the rolls from falling apart?
✔ Make sure the egg pancake is completely cool before rolling. Chilling before slicing also helps!
💬 Can I use a different type of fish?
✔ Absolutely! You can use smoked salmon, trout, or even tuna for a different flavor.
📢 Final Thoughts – Enjoy & Share!
Tried this Egg Roll with Cream Cheese & Red Fish recipe? Snap a pic and tag us on Instagram @MyFlavorHaven! 📸✨
Egg “Rolls” with Cream Cheese, Red Fish, and Cucumber
2
servings20
minutes5
minutes180
kcal30
minutesIngredients
3 eggs – Large eggs work best for a firm omelet texture.
100 g cream cheese – Use full-fat cream cheese for a richer taste and smooth spreadability.
100 g salted red fish (e.g., smoked salmon) – Thinly sliced for easy rolling.
100 g cucumber – Choose firm cucumbers to prevent excess moisture in the rolls.
1 tbsp vegetable oil – For frying; neutral oils like sunflower or canola work well.
Salt, to taste – Adjust based on the saltiness of your fish.
Ground black pepper, to taste – Adds a mild heat; freshly ground is best.
Fresh herbs (optional, for garnish) – Dill or chives pair well with the flavors.
Directions
- Prepare the Egg Pancake:
In a bowl, whisk the eggs with salt and pepper until fully combined.
Heat a non-stick frying pan over medium heat and lightly grease it with oil.
Pour in the egg mixture, spreading it evenly to form a thin omelet.
Cook for about 2 minutes on each side until set. Let it cool. - Prepare the Filling:
Slice the cucumber into thin, long strips.
Cut the red fish into similar-sized strips. - Assemble the Rolls:
Spread the cooled egg pancake with a thin layer of cream cheese.
Arrange the cucumber and fish strips on top, alternating them.
Carefully roll the pancake into a tight roll. - Chill & Slice:
Wrap the roll in plastic wrap and refrigerate for 30-40 minutes.
Using a sharp knife, slice into 2 cm thick rolls. - Serve & Enjoy:
Garnish with fresh herbs and serve immediately.
Tip: Serve chilled for the best taste and texture!
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