slices of bread (wheat or white)
finely shredded cabbage
tender green stem finely chooped
white pepper powder
Combine all ingredients except bread slices.
Trim crusts of all slices.
Press each slice lightly with a rolling pin on a work surface.
Smear water on the edge of each slice place edge of another slice on it and roll again.
Spread the mayonnaise mixture on the rolled out long slice.
Gently roll from the edge as tightly as possible.
Continue the process with other slices and wrap them individually in plastic wrap or aluminium foil.
Place the rolls in the fridge for an hour.
Take out, unwrap and slice.
If the slices are not pliable, place them in microwave on high for 10 seconds or for a few seconds hold each slice over boiling water.
If you can get an unsliced loaf of bread, cut in into long rectangular pieces and proceed as above from step 5. Don’t use the crust though.
If the slices tend to break during rolling, just dab a little water on the crack and continue rolling.