Egg Rolls with Red Fish
Simple, quick, festive, and delicious! Egg Rolls with Red Fish are an original, beautiful dish for holiday tables or everyday family dinners. The rolls are filling, tender, slightly spicy, and refreshingly tasty. Minimal effort is needed, but the result is excellent!
Updated : 24 September, 2025
Easy
About 20 min.
Ingredients
3
Chicken eggs
to taste
Salt
to taste
Ground black pepper
1 tablespoon
Vegetable oil
100 grams
Salmon fish
100 grams
Curd cheese
1
Cucumber
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
The recipe lists ingredients for a single roll, but I made a double portion. Use large eggs with bright orange yolks for a beautiful yellow omelet.
Step 2
Crack the eggs into a bowl. Add salt and pepper to taste, keeping in mind the saltiness of the fish. Beat with a fork until yolks and whites are fully combined.
Step 3
Grease a pan with vegetable oil and preheat well. A cast-iron, ceramic, or non-stick pan works. Use refined oil to prevent burning. Pour in the egg mixture. Cook on low heat about 2 minutes per side until cooked. Your egg pancake is ready.
Step 4
Prepare the remaining ingredients. Slice lightly salted red fish into thin strips.
Step 5
Wash and pat dry a fresh cucumber. If the skin is thin and undamaged, leave it on. Cut the cucumber into long sticks.
Step 6
Place the cooked egg pancake on a cutting board. Spread soft cream cheese over it. The cheese layer should be no more than 8 mm thick to allow rolling.
Step 7
Arrange cucumber sticks in two rows on the cheese, then fish strips in two rows. Continue alternating two rows cucumber and two rows fish.
Step 8
Roll the egg pancake tightly.
Step 9
Wrap the roll in plastic wrap and refrigerate for a couple of hours to cool and set.
Step 10
Remove from the fridge, unwrap, and slice into 2 cm thick pieces. Arrange neatly on a plate. Garnish with herbs like parsley or dill before serving.