Egg roll with rice

100 ml milk

30 g flour

20 g green

4 eggs

2 tbsp. rice

salt

Wash rice, boil until tender.

One egg boiled hard-boiled, peel, chop, mix with rice and chopped herbs, and salt.

Separate the egg yolks from whites, beat the egg yolks with the flour and milk proteins separately to shake up in a foam, carefully enter to the yolk mass.

Pour the prepared batter into a greased form and bake for 20-25 minutes at 180 degrees.

Allow to cool, then put the rice filling and roll all in the roll.

Before serving egg roll with rice portions cut pieces.