Summer Vegetable Rolls

Heat 2 tbsp olive oil and add the chopped onion.

Add the carrot, red pepper and zucchini all cut in very small cubes.

Pour the tomato pulp after 2-3 minutes, add salt and pepper.

You can also spread spices (ground ginger, paprika, curcuma, etc) or thyme, rosemary.

Cook at medium heat until your veggies are quite soft (around 30 to 40 minutes).

Remove from the stove and let cool down.

In the meantime make the roll.

Preheat your oven at 190 C / 375 F degrees.

Oil your oven tray and place a baking paper.

Boil the 80 g of water.

Pour on the eggs and whisk right away for 5 minutes. You'll get a foamy mixture.

Add the flour, cornstarch and baking soda. Mix.

Add the 3 remaining tbsp of olive oil, tomato concentrate and grated cheese. Mix.

Add salt and pepper.

Pour it on the baking tray and make the surface even with your spatula.

Cook 10 minutes.

In the meantime, place a humid linen on your working plan.

As soon as the sponge cake is cooked, place it on the linen.

Remove the baking paper and roll the sponge cake with the linen.

Let cool down.

When it's cooled down, spread the cream cheese on the whole surface.

Add the vegetables (without liquid) and roll without pushing too much.

Wrap in baking paper and place in your fridge for a few hours.

Cut in slices for serving.