First, knead the dough from flour, salt, warm water and vegetable oil. It should not be too steep, but it should be vigorously kneading, rubbing it for at least 10 minutes. Then wrap in plastic wrap and leave for an hour.
Pour into a deep frying pan 4 tablespoons vegetable oil, put it peeled clove of garlic and fry it until golden brown. Then put into the pan with the garlic frozen vegetable mixture. Pour a cup of boiling water, cover the pan with a lid and simmer the vegetables for about 30 minutes over moderate heat. Then remove the cover and season with black pepper and salt. Mix well and allow to evaporate excess liquid.
Grate cheese, parsley, wash and finely chop. Grind in a blender grated cheese with parsley and bread crumbs. Then the mixture with salt and pepper lightly and add to vegetables.
Stretch the dough. For this purpose it is necessary to pull the struggling in different directions, with the dough should not be torn. Remember the cardinal rule strudel - the thinner the dough, the tastier the dish. These wizards make the dough thick tissue paper.
Put on a thin sheet of dough vegetable stuffing, departing from each end of a centimeter to 3. Very carefully tighten the stuffing on the inside edge. Form a roll, lubricate it with egg, put on a baking sheet and place in preheated oven to 200 ° C for 30-40 minutes.
Prepare at the time the cream of arugula. Remove from it all stems, leaves and chop and whisk in a blender along with cream cheese, milk, residues of grated cheese and a pinch of salt.
Cut the ready strudel slices and serve it warm with cream of arugula.