These light, protein-packed egg rolls are a fresh twist on a classic appetizer. Delicate egg crepes wrap creamy cheese, crisp cucumber, and lightly salted fish for a bite that is cool, savory, and satisfying. For another fish starter, try our Salmon Patties with Cucumber and Dill, and for a warm brunch option, see the Bruschetta with Salmon and Avocado.
Ingredients
- 5 eggs
- Cream cheese
- 1 cucumber
- 50 g (about 2 oz) lightly salted fish (salmon or trout)
- Salt, pepper, and spices, to taste
- Soy sauce, for serving
Instructions
- Beat the eggs until smooth and season with salt, pepper, and spices.
- Cook several thin egg crepes in a skillet.
- Cut the cucumber and fish into strips.
- Spread each crepe with cream cheese, add cucumber and fish, and roll up tightly.
- Slice each roll crosswise into bite-size pieces. Serve chilled with soy sauce.
Tips
- Keep the crepes thin and do not overcook them, so they stay flexible for rolling.
- Chill the rolls before slicing for neat, clean pieces.
- Pat the cucumber dry so the filling stays firm and not watery.
Nutrition (per 100 g): 143 kcal, protein 8.9 g, fat 6.7 g, carbs 7.4 g.
Serve these chilled rolls with soy sauce for a light lunch or party snack. For safe handling of lightly salted fish and fresh produce, see guidance from USDA, and browse more appetizer ideas at Allrecipes.