Cheesy Vegetable Rolls (Print Version)
# Ingredients:
→ Veggie Rolls
01 -
1 medium carrot, shredded into thin pieces
02 -
1 zucchini, freshly grated and drained
03 -
1 potato, finely grated
04 -
100 grams (3.5 oz) of your favorite grated cheese
05 -
2 garlic cloves, crushed into a paste
06 -
2 big eggs, cracked and ready
07 -
A pinch of salt and black pepper for flavor
08 -
A handful of parsley, chopped up superfine
09 -
A dash of paprika for a touch of spice
10 -
2 tablespoons of regular flour
11 -
4 tablespoons of rolled oats, hearty style
12 -
Enough olive oil to fry everything to perfection
13 -
Sprinkle of Italian herb blend to add depth
→ Creamy Dip
14 -
1 cucumber, diced small into tiny bits
15 -
1 tablespoon of rich mayonnaise
16 -
1 tablespoon of thick sour cream
17 -
Small pinch of salt for balance
# Instructions:
01 -
First, shred the zucchini and sprinkle it lightly with salt in a colander. Let it rest for 10 minutes. Squeeze all the water out as much as you can when the time’s up. In the meantime, grate the carrot and potato so they’re ready to go.
02 -
Take a big bowl, add the drained zucchini, grated potato and carrot, garlic paste, chopped parsley, your cheese, and cracked eggs. Toss in your oats, flour, and spices. Mix it all together until it comes together like a dough.
03 -
Scoop out a little mix and roll it into small log shapes with your hands. Try to keep them evenly sized so they cook the same way.
04 -
Heat your pan with olive oil on medium heat. Slide in your veggie rolls and fry each side until golden brown, about 3-4 minutes per side. Set them on paper towels to soak up extra oil.
05 -
As the rolls cool, stir together your sour cream, mayo, cucumber pieces, and a little salt in a bowl. It’s ready when everything looks smooth and creamy.
# Notes:
01 -
These tasty little veggie bites are a great way to use up leftover vegetables and work well as an appetizer or light dish.
02 -
Make sure to squeeze out as much liquid as possible from the zucchini—it’s the secret to crispy rolls!
03 -
If you’re prepping ahead, reheat the leftover rolls in an oven at 350°F (175°C) until they’re warm and crispy again.