You will need
- courgettes medium size – 3 PCs.;
- vegetable oil – 50 ml;
- carrots medium size – 1 PCs.;
- cheese – 150 g;
- garlic – 3 cloves;
- onion - 1 PC.;
- mushrooms – 300 g;
Select zucchini. The best option for the preparation of the rolls are young vegetables with thin skin. Do not use old dishes zucchini with large seeds and the loose core.
Wash the vegetables, Pat dry with a towel. Cut one side of the stalk, and on the other the spot where the flower was. If the skin of the courgettes have scuffs or defects, carefully remove them with a potato peeler.
Slice the zucchini lengthwise into slices with a width of 5-7 mm. If length is very large, cut each in half.
Fry the slices on both sides in medium heat until Golden brown. Remember that the zucchini can absorb a lot of oil, so don't forget to pour it into the pan. Use for frying, sunflower or olive oil.
Place fried slices on a towel or napkin to absorb excess oil. Leave for a few minutes.
Begin to cook the filling for rolls. You can use any products that go well with zucchini. Here are a few simple options.
Grate the carrots, add the chopped garlic and mayonnaise, mix thoroughly.
Hard boil eggs, RUB on a small grater cheese and garlic. Add mayonnaise and stir until smooth.
Fry in a pan in vegetable oil sliced mushrooms (chanterelles or mushrooms) with chopped onions. Spoon the mixture into a strainer to let the excess oil drained.
Put a few slices on a large flat dish. On one side of the zucchini, place a small amount of toppings. Lift the edge of the slice, roll it into a roll. Secure the design with a toothpick.
Place rolls in rows on a flat plate. If at its edge stood out the oil, wipe them with a napkin. Sprinkle the entire surface with flax or sesame seed, gently pour the soy sauce. Also rolls of zucchini can be decorated with parsley. Serve chilled.