Can I use fewer eggs?

The eggs help bind the liver batter and make the pancakes flexible, so it is best to use the stated 330 g amount. A significant reduction may make the pancakes less elastic and more difficult to roll.

Why do my liver pancakes tear when I flip them?

This can happen if the batter is spread too thinly, the skillet is not hot enough, or the mixture has not set properly. Let the pancake cook until the underside is firm and releases easily before flipping.

How do I know when a liver pancake is cooked?

A cooked pancake should have an even color, feel set, and release easily from the skillet. There should be no raw, liquid liver mixture remaining in the center.

Can I make the filling ahead of time?

Yes. The sautéed onion and carrot can be prepared ahead and refrigerated until you are ready to assemble the rolls. For the best texture, chop the boiled egg and combine it with the vegetables shortly before filling the pancakes.

Can I make these in the oven?

The pancakes are best cooked in a skillet because they need to be thin and flexible for rolling. An oven can be used to gently warm the assembled rolls after they have been prepared.

Liver spring rolls

Name: Liver spring rolls
Total time: 40 min
Yield: 2 порции
Cuisine: International
Ingredients: Chicken liver — 500 g; Milk — 100 g; Chicken egg — 330 g; Onion — 50 g; Carrot — 50 g; Salt — 3 g; Spice — 3 g

60min

1036g

Nutrition per 100g

188

These chicken liver pancakes are tender, savory, and filled with a delicious mixture of sweet sautéed carrots, onion, and egg. The thin liver pancakes are soft and flexible, making them perfect for rolling into neat little savory wraps. They make a satisfying homemade lunch or dinner without complicated cooking techniques. At just 188 calories per serving, they are a flavorful and filling choice for a lighter meal.

MeatNew YearAt the TableAppetizers

WHAT YOU WILL NEED

From ingredients

7 products

Base

Filling

Spices

SIMPLE PROCESS

Step by step recipe

The key to tender liver pancakes is getting the liver mixture completely smooth before cooking. Combine the finely ground chicken liver with eggs, milk, salt, and spices, then cook the batter in a thin layer on a well-heated skillet so the pancakes cook evenly without becoming dry.

Step 1

Grind the chicken liver

Clean 500 g of chicken liver, removing any excess membranes and tough pieces. Pass the liver through a meat grinder until very smooth. The finer the liver mixture, the more tender and flexible the finished pancakes will be.

Step 2

Make the liver batter

In a separate bowl, whisk together 330 g of chicken eggs with 100 g of milk and 3 g of salt. Add the mixture to the ground liver, season with the spices, and stir thoroughly until evenly combined.

Step 3

Cook the liver pancakes

Heat a skillet well and pour in a thin layer of the liver batter. Cook each pancake on both sides until completely cooked through. Avoid overcooking so the pancakes remain soft and flexible enough to roll.

Step 4

Prepare the vegetable filling

Finely chop 50 g of onion and 50 g of carrot, then sauté until tender and lightly golden. Separately, boil the eggs until fully cooked, cool them, chop them, and combine them with the sautéed vegetables.

Step 5

Fill the pancakes

Place the cooked liver pancakes on a work surface. Spread the egg, onion, and carrot filling evenly over each pancake, leaving a little space around the edges so the filling stays inside when the pancake is rolled.

Step 6

Roll and serve

Carefully roll each filled pancake into a firm wrap. Let the rolls rest seam-side down for a short time so they hold their shape, then serve. Enjoy!

CHEF'S TIP

Start with fresh chicken liver

Choose fresh chicken liver with a clean appearance and no unpleasant odor. Good-quality liver gives the pancakes a smoother texture and a richer, more delicate flavor.

Make the batter smooth

Mix the ground liver thoroughly with the eggs, milk, salt, and spices. A smooth mixture without large pieces of liver will give you thin, flexible pancakes that are easier to roll.

Avoid overcooking

Cook the liver batter in a thin layer on a properly heated skillet. Flip the pancake once it has set and cooked through, but avoid leaving it on the heat longer than necessary so it stays tender.

Cool the filling slightly

Let the sautéed onion and carrot cool slightly before combining them with the boiled egg. A cooler filling is easier to spread and helps the finished rolls hold their shape.

SUBSTITUTIONS

Add your taste

Use a different type of liver Chicken liver is used here because it produces especially tender pancakes. Other types of liver can be used if needed, but the flavor and texture of the finished pancakes will be different.
Choose your preferred milk Milk of different fat levels can be used. It helps loosen the liver mixture and gives the pancakes a more workable consistency.
Skip the carrot If you do not have carrots, you can leave them out and use more onion in the filling. The result will be less sweet but still savory and flavorful.
Make it more savory Use the listed spices to give the filling and pancakes a more pronounced flavor. Adjust additional seasoning carefully because the liver already has a naturally rich taste.

HOW TO STORE

How to Store Chicken Liver Pancakes

Let the finished liver pancakes and filled rolls cool completely before storing them. Place them in an airtight container or cover them tightly with plastic wrap and refrigerate. For the best flavor and texture, enjoy them within 2 days. Reheat the rolls gently in a skillet over low heat or in the microwave using short intervals. The finished rolls can be frozen, although the texture of the pancakes and filling may become slightly softer after thawing. Thaw them gradually in the refrigerator before reheating.

GOOD TO KNOW