Egg roll
A delicious Easter table also thanks to the egg roll with our Gelatin Liana.
Ingredients
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- 1 sterilized vegetable mixture (carrot, pea, pepper, cucumber)
- 1 mayonnaise (200 ml)
- 100 g soft salami
- 1 bag Gelatin clear Liana
- 5 hard-boiled eggs
- pickle from sterilized vegetables + water
Next we need
- vinegar, sugar, salt to taste
- Let the clear gelatin swell for about 10 minutes in 150 ml of water. After swelling, heat slightly until the gelatin dissolves.
- Cut the eggs and salami into cubes. Add sterilized vegetables without pickle, mayonnaise and dissolved gelatin. Mix everything well. We can add salt, vinegar, and sugar to taste.
- Pour into a venison back mold lined with food foil. Let it harden in the refrigerator, preferably overnight.
- Flip the hardened roll onto the mat, cut and serve.
A good tip:
This version of the recipe is also gluten-free.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 1 sterilized vegetable mixture (carrot, pea, pepper, cucumber)
- 1 mayonnaise (200 ml)
- 100 g soft salami
- 1 bag Gelatin clear Liana
- 5 hard-boiled eggs
- pickle from sterilized vegetables + water
Next we need
- vinegar, sugar, salt to taste
Products to recipe
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