ingredients
3/4 of cup of wheat flour
1 whole egg
1/2 cup of chopped white onion
1/2 pound of meat of res/vaca molida/picada
1/2 cups of cabbage or very fine chopped cabbage
1 cup of very fine chopped shrimps
2 peeled and grated carrots
consommé of granulated chicken to the pleasure
salt and pepper
oil for frye
The night before preparing these rolls, to knead the flour with the egg and some salt, until he/she is formed a consistent mass that to rest covered in the refrigerator will be left. The following day, knead the pasta again and to smooth it with a roller until leaving it the thinest thing possible and to cut squares of some five inches of side. Separated, in a pan with some drops of oil to fry the meat for four to six minutes, adding them then the onion, cabbage, shrimps and carrots. He/she seasons everything with consommé of granulated chicken, salt and pepper. When it cools a little, he/she leaves placing the filler in the squares of mass that close as a burrito, hitting the ends with some beaten egg. They are fried at the same time in very hot oil one or two, so that they gild well and don't stick. To be slippery in absorbent paper before taking to the table. To serve hot.
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