We wash the liver and interrupt in a blender until smooth. Add eggs, sour cream, salt, pepper and flour. Mix well. Fry in a preheated pan with vegetable oil, on both sides until golden brown. We immediately put hot pancakes in a bag so that they do not harden.
For the filling, chop the onion and three carrots on a coarse grater. Fry the onion in a pan with vegetable oil until golden brown, add the carrots and fry until soft. We combine sour cream with mayonnaise and chopped dill, pass garlic through the press, mix well.
Lubricate each pancake with sauce and spread a thin layer of carrots and onions on the whole pancake. Roll up, cover with a bag and let it brew for 3-4 hours.
After the specified time, cut the rolls and put on a dish.