Marrows small - 2 pieces
Carrot Korean - 150 Grams
Eggs - 3 Pieces
Mayonnaise - 2 Art. spoons
Vegetable oil - 2 Art. spoons
Garlic - 2 Teeth
Salt - To taste
Zucchini cut along the thickness of 2-3 mm.
Zucchini fry on both sides and put on a napkin to stack excess fat.
Eggs boil and grind in a blender.
Add mayonnaise and garlic to the eggs, mix everything.
Beat with a blender.
Lubricate the zucchini with cream and spread the carrots. Roll Rolls