Egg roll with liver stuffing

Chop onion, garlic.

Fry in vegetable oil.

Grate carrot and pattissant shreds.

Pour into the pan, then keep on the heat for a short while.

When the vegetables have sauteed, add a handful of leeks.

Add the cooked vegetables to the rice, which has already been boiled.

At this stage you can mix it with liver pâté, if you have it.

Or we cook with fresh liver. Dice it.

Pour in a pan with oil, salt and pepper.

Fry until tender.

Fill liver with stuffing.

Add mayonnaise or sour cream to bind it together. You don't have to do this with pâté.

Let's move on to the egg roll. Beat eggs in milk, add tomato paste, cumin, and herbs.

Add 1 or 2 tablespoons of soy sauce instead of the salt. Whisk well with a whisk.

I always have these kinds of sauces from Kikkoman on hand, take whatever you want.

I used a silicone baking mat.

Grease a mat with butter or a baking pan you trust.

Pour the egg mixture onto the mat.

I decided to put some bell peppers on top.

Send to bake, but don't move away from the oven-the eggs set quickly. Mine baked for 15 minutes in a preheated oven at 180*. Yes, it's a little smaller than the mat, the mat is 30cm by 34cm.

Let cool right on the mat and then flip. Here's a layer like this on the bottom.

Spread the cookie and rice filling on the egg layer.

Begin to roll up.

As you can see, I have not in vain poured pepper, beautifully peeking through the top.

We cut the uneven edges and put on parchment or clingfilm.

Wrap it up and put it in the refrigerator until the guests.

This is how it holds its shape after the fridge.

Just before serving, slice into portions.

We serve it sliced on the table. It would look great at a buffet party.

This flavorful roulade will add variety to your table appetizer!

And this is the first New Year's gift this year.

It's really nice to get such cute and cuddly presents?)))