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Lavash Roll with Korean Carrots
Instructions
I prepare the ingredients for the lavash roll with Korean carrots. If the package of lavash is one large sheet, it needs to be cut in half. The Korean carrots can be made yourself or bought ready-made.
Straight away I boil the eggs for 8 minutes. After cooling them in cold water, I chop them into medium cubes – about 5×5 mm, which is convenient for spreading.
I finely chop the green onions – a fine chop will spread evenly through the roll.
I grate the cheese finely – fine shreds bind the spread better and distribute across the whole surface of the lavash.
I put the eggs, cheese and mayonnaise into one bowl – combining the main components of the egg-and-cheese spread.
I mix everything until uniform – the result should be a dense, thick mass that is easy to spread.
I unroll the first lavash. With a spoon I place little islands of the egg filling across it; the filling is fairly dense and thick, so the "islands" are easier to spread than the whole mass at once.
Now it is easier to stretch it across the whole surface of the flatbread, smoothing it out with a knife or the back of a spoon – an even, thin layer over the entire lavash.
I cover the first layer with the second lavash – this is the "secret" two-layer technique that holds the shape of the roll.
On top I spread the Korean carrots – they will be the "upper" layer of the roll and give it its characteristic piquant flavour.
I sprinkle over the green onions – a green accent that adds freshness to the composition.
I roll up the lavash. You can start either from the short side of the flatbread or from the long side (the roll will simply turn out either longer or thicker). The choice is down to personal preference.
Next I wrap the roll tightly in cling film and put it in the fridge for at least 20 minutes – it is precisely the soaking that makes the roll dense and neat to slice.
After the stated time, the lavash will be well soaked through with the filling and will have firmed up. Now it can be sliced into individual pieces. It is best to do this without removing the film, as the pieces will come out neater and the wrapping is very easy to peel off afterwards.An appetiser like a lavash roll with Korean carrots looks striking when served. The sharp, piquant flavour of the carrots sets off the delicate cheese-and-egg spread in the best possible way and, on top of that, helps to hold the spiral shape of the sliced pieces.
Tips
- 1
THE TWO-LAYER TECHNIQUE – the "secret" of a sturdy roll. A single lavash with two kinds of filling falls apart when sliced – the contrasting textures (the moist egg-and-cheese and the wet Korean carrots) break down the thin lavash. The two-layer construction – egg-and-cheese between two sheets of lavash, Korean carrots on top – gives a dense "sandwich" roll that slices evenly into individual "spirals".
- 2
20 MINUTES IN THE FRIDGE – the "secret" of neat slicing. A freshly rolled roll falls apart when sliced – the filling leaks out and the lavash breaks. Twenty minutes under cling film in the fridge let the filling "glue" the lavash together, while the cold makes all the components denser and easier to slice. This is the "secret" of a presentable cut.
- 3
SLICING IN THE FILM – the "secret" of attractive "spirals". Removing the film before slicing is a mistake – without its support, the tender roll loses its round shape and the filling falls out. Slicing straight through the film with a sharp knife gives perfect "spirals" with a clean round shape – the film is then peeled off the finished pieces, with no losses.
- 4
VARIATIONS WITH OTHER FILLINGS – the "secret" of the recipe's flexibility. Using the same basic technique, you can make rolls with different fillings. Following the principle of a lavash roll with minced meat in the oven, you can make a "hot" version with meat. Or, using the technique of quick lavash pies with cheese and curd – with curd and herbs.
FAQ
Which lavash is best for a roll? +
Thin Armenian lavash is ideal – it is thin, flexible and rolls up easily without cracking. A size of 30×40 cm or larger is convenient to work with. The lavash should be fresh and elastic – "hardened" lavash will break when rolled. Alternatives: thin Georgian lavash (denser), thin wheat tortillas (a more "bready" version), corn tortillas (an unusual option with an "autumn" tint). Thick "Georgian" lavash or pitas are not suitable – they are too dense for a roll and do not roll up evenly.
How long does the finished roll keep? +
Tightly wrapped in cling film in the fridge – up to 24 hours without loss of quality. After a day the lavash starts to "toughen" from the mayonnaise and the texture becomes less pleasant. The ideal time to eat it is 30–40 minutes after assembly, when the roll has soaked through but has not gone "soggy". Freezing is absolutely out of the question – after thawing, the lavash becomes watery and rubbery. It is best made "right before the guests arrive", or at most 2–3 hours before serving.
What can replace Korean carrots? +
The closest replacement is freshly grated carrot with spices (paprika, coriander, garlic, chilli). You can use "Korean" asparagus (the very same soy strips), kimchi (for a spicy Korean variant), pickled daikon radish, or Korean-style beet tops. For a "non-spicy" version: grated fresh cucumber, lettuce leaves, thinly sliced tomatoes. For a "premium" version: sun-dried tomatoes with basil and olives. The main thing is a thin texture for easy rolling.
What to serve the lavash roll with? +
It is a versatile appetiser for any occasion. For a festive table: on a long wooden board with lemon wedges and herbs. With drinks: with cold beer, white medium-dry wine, fruit drink, or sparkling water. For a picnic: packed as a whole roll and sliced into spirals on the spot. For lunch: instead of bread with soups and salads. For a buffet: a single "spiral" on skewers as canapés. For sauces on top: ketchup, adjika, garlic-and-sour-cream sauce. It can be served as a stand-alone appetiser or as part of an assortment of different "lavash" rolls.
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