How to make
First, beat the eggs with a pinch of salt, the starch and the milk, until a liquid mixture is obtained. Pour the resulting mixture into a rectangular tray lined with baking paper - approximate dimensions 30x20 cm. If you want a thicker egg roll, use a smaller tray.
Bake the crust in an oven heated to 370°F (190°C), until it aquires a light color - it takes about 12 minutes.
As soon as you remove the crust from the oven, gently grasp the edges of the paper and transfer it onto a damp towel. Wrap it carefully into a roll with the towel and leave it for about 10 minutes. Meanwhile, prepare the filling for the savory roll.
Mash the pressed clove of garlic with the processed cheese and sour cream, season with spices and lemon juice. Finely chop the mushrooms and cherry tomatoes and lightly sprinkle with salt.
Unroll the savory roll and spread it with the processed cheese paste, sprinkle with the chopped mushrooms and tomatoes. Roll it up again.
Serve the roll by slicing it and garnishing it with more cherry tomatoes and fresh lettuce.
The egg rolls with a rich filling are ready.
