Lavash Roll with Korean-Style Carrots
Description
Lavash pairs very well with Korean-style carrot salad. For lavash rolls with Korean-style carrot salad, I recommend using chicken liver: it is more tender and cooks faster than pork or beef liver. You can also add garlic if you like. Two sheets of lavash make quite a lot of roll. And, by the way, you do not have to chill it — you can serve it right away, with warm liver filling. See the recipe. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Wash and dry the lettuce leaves, finely dice the onion, and grate the carrot.
- 3
Step 3
Fry the onion and carrot until golden.
- 4
Step 4
Boil the chicken liver and chop it finely. Then add the sautéed onion and carrot to it.
- 5
Step 5
Begin assembling the roll: lay out the lavash and lightly spread it with mayonnaise so it doesn’t crack. Then on one half, place lettuce leaves, and on top — Korean-style carrots.
- 6
Step 6
Mix the liver with mayonnaise, spread it over the Korean-style carrots, and distribute it carefully and evenly.
- 7
Step 7
Cover with the other half of lavash. Roll into a roll.
- 8
Step 8
Wrap the roll in plastic wrap or a bag. Place it in the refrigerator to let the flavors meld (you can even leave it overnight).
- 9
Step 9
Cut the ready-made lavash roll with Korean-style carrots into small rolls and serve.