Wrap Rolls with Cream Cheese Filling

Ingredients

• 2 Eggs
• 150 ml milk
• 120 g corn flour
• 60 ml carrot juice
• 60 ml spinach juice
• Salt
• vegetable oil (for frying)
• 2 small bell peppers (red and yellow)
• 250 g cream cheese
• 2 tbsp heavy cream
• 2 tbsp chopped cilantro leaves
• 2 tbsp chopped chives
• Salt
• ground pepper

Instructions

1. 1.

   Crack the eggs into separate small bowls. Add 75 ml milk and 60 g corn flour to each. Whisk one batter with carrot juice, the other with spinach juice until smooth. Season both with a pinch of salt. Let the batters rest for about 10 minutes.

2. 2.

   Whisk again, then heat oil in a hot pan. Pour a small amount of batter into the pan and spread thinly by swirling. Cook until set, flip, and finish cooking on the other side. Repeat to make thin flat cakes from both batters.

3. 3.

   Wash, trim, and dice the peppers. Mix cream cheese with heavy cream and herbs; season with salt and pepper. Brush each flat cake lightly with the mixture and sprinkle with pepper cubes. Roll tightly in a sheet of plastic wrap. Refrigerate for about 30 minutes, then slice into rolls with a sharp knife and serve.