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Pita bread roll with crab sticks and cucumber

Lavash Roll with Crab Sticks and Cucumber

A very quick, easy, and tasty cold appetizer! This lavash roll with crab sticks and cucumber is original and very tasty. It's made from simple, affordable ingredients in no time at all. Minimal effort, time, and money — and the result is a delicious dish for any occasion.

Christina Mili

Recipe author

Pita bread roll with crab sticks and cucumber

Composition / ingredients

Servings:

Crab sticks

200

Cucumbers

200

Eggs

Watercress

100

Thin lavash

Mayonnaise

100

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 5 g

Fats 52 % 11 g

Carbohydrates 24 % 5 g

142 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

How do you make a lavash roll with crab sticks and cucumber? First, gather all the ingredients. You'll need large eggs, two small cucumbers, 3–4 crab sticks, lettuce leaves, and one sheet of thin lavash, round or any other shape. How do you pick good lavash? Check the production date on the package. Fresh lavash should smell pleasant. Look it over carefully to make sure there are no spots or signs of mold.
Step 2:

Wash and pat the lettuce leaves dry with paper towels. Spread the watercress evenly over the sheet of thin lavash. But you can use any greens you like.
Step 3:

Hard-boil the eggs (8–10 minutes after the water comes to a boil). Turn off the heat. Drain the boiling water. Cover with cold water and let them cool. Now peel them. Finely chop the eggs or grate them on a coarse grater. Spread them over the lettuce leaves. Lightly brush this and each following layer with mayonnaise. If for some reason you'd rather not use mayonnaise, replace it with sour cream or plain unsweetened yogurt.
Step 4:

Wash and dry the fresh cucumbers. If the skin isn't tough, damaged, or bitter, there's no need to peel them. Cut the cucumbers lengthwise into four pieces. Thaw the frozen crab sticks: lay them on a cutting board and let them thaw. Now peel off the film. If it doesn't unwind easily, hold the sticks over steam for 1–3 seconds. Lay the sticks whole, uncut, on the egg layer. Drizzle them with a crisscross of mayonnaise.
Step 5:

How do you roll up the lavash? Roll it carefully and as tightly as you can, so the filling doesn't spill out the edges and the lavash itself doesn't tear. If the roll isn't rolled tightly, it'll be hard to cut into nice slices afterward. Wrap it in plastic wrap and refrigerate for 20 minutes so it soaks through and softens.
Step 6:

Take the roll out of the refrigerator. Just before serving, cut it into individual slices. The appetizer is ready. Serve it up. Enjoy!

A lavash roll with crab sticks can be made for breakfast, dinner, a snack, or a celebration table. For a pretty presentation, line a plate with lettuce leaves and arrange the slices on top. Garnish with herbs of your choice (parsley, dill, basil, cilantro).
You can add 1–2 cloves of pressed garlic to the mayonnaise (or sour cream or yogurt) dressing.
How do you buy good crab sticks? When buying, look at the ingredients and the expiration date on the package. Surimi (minced white fish) should be first on the ingredient list. Don't buy the product if there's frost on it, which is a sign of refreezing. Fresh sticks should be firm, moist, free of spots, and not sticky.
If you use mayonnaise, I recommend making it yourself. It'll be tastier and healthier. You can find recipe options here.
How do you buy good crab sticks? Be sure to check the product's expiration date. Surimi (minced white fish) should be first on the ingredient list. Important! Don't buy the product if there's frost on it — that's a sign of refreezing. Fresh sticks should be free of gray and yellow spots, firm, and slightly moist. If the product is sticky, it's gone bad.