Spring rolls with herbs and ham
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Pancakes filled with herb curd, ham, rocket and tomato-basil mixture, foam rolled, crosswise split.
Ingredients:
Procedure:
1. Wash and dry the parsley and finely chop the ragged leaves
2. Whisk the eggs with the milk, add the plain flour and knead into a smooth, thick batter, add the parsley, salt and pepper and leave to rest for 30 minutes
3. Remove the tomatoes from the oil, finely chop them, mix them with finely chopped basil and a little oil from the tomatoes, salt and pepper
5. Heat the olive oil in a frying pan and fry 4 large thin pancakes in it
6. Then spread them side by side, spread with herb curd, top with rocket, lay slices of ham, spread with tomato-basil mixture, roll each pancake tightly and cut in half crosswise.
Recommendation:
Recommendation:
Note:
Rocket is a salad green, rounded in shape, and has a milder flavor than arugula.