WHY YOU’LL LOVE THIS RECIPE
• Cheesy rolls, similar to baked cranberry brie bites
• Crispy outside, cheesy vegetable filling inside.
• Quick prep and kid-friendly savory snack.
QUICK OVERVIEW
• Prep time: 15 minutes
• Cook time: 20-25 minutes
• Total time: 35-40 minutes
• Yield/servings: Makes about 8–12 rolls (depends on wrapper size)
• Difficulty: Easy
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INGREDIENTS
• 1 zucchini, grated
• Salt to taste
• 1 carrot, grated
• 1 potato, grated
• Cheese (e.g., mozzarella or cheddar)
• Herbs (e.g., parsley or oregano)
• Spring roll wrappers or phyllo dough
• Oil for brushing
STEP-BY-STEP INSTRUCTIONS
- Preheat the oven to 400°F (200°C).
- Combine the grated zucchini, carrot, potato, cheese, herbs, and salt in a bowl.
- Lay out the spring roll wrappers or phyllo dough.
- Place a spoonful of the vegetable mixture on each wrapper, fold, and seal.
- Brush the rolls with oil and arrange them on a baking sheet.
- Bake for 20-25 minutes or until golden brown and crispy.
- Serve warm as a snack or light meal.
SERVING IDEAS
• Serve with marinara sauce for dipping.
• Pair with a green salad for a light meal.
• Offer sour cream or yogurt dip on the side.
• Serve with orange rolls for a sweet finish.
HOW TO STORE
• Fridge: Store in an airtight container up to 3 days.
• Freezer: Freeze uncooked rolls on a tray, then bag for up to 1 month.
• Reheat/serve: Reheat in oven at 375°F until crispy.
TROUBLESHOOTING
• Soggy rolls: Drain vegetables well before mixing.
• Filling falls out: Seal edges tightly and press firmly.
• Wrappers burn: Lower oven rack or reduce temperature slightly.
• Not crispy: Brush more oil or bake a few minutes longer.
• Too dry filling: Add a small amount of grated cheese or oil.
FAQ
• Q: Can I use only phyllo dough?
A: Yes. Layer sheets to prevent tearing.
• Q: Do I need to squeeze out zucchini?
A: Yes, squeeze to remove excess moisture.
• Q: Can these be frozen after baking?
A: Yes, freeze cooled rolls in a single layer.
• Q: Are these vegetarian?
A: Yes, when using vegetarian cheese.
• Try a similar baked vegetable egg roll method for ideas at Baked Vegetable Egg Rolls – Family Food on the Table.
• For another savory roll idea with veggies and cheese, see Savory rolls with veggies and cheese.
Cheesy Vegetable Rolls
- Total Time: 40 minutes
- Yield: 8-12 rolls 1x
- Diet: Vegetarian
Description
Delicious cheesy vegetable rolls with a crispy outside and a savory filling, perfect for a quick snack.
Ingredients
- 1 zucchini, grated
- Salt to taste
- 1 carrot, grated
- 1 potato, grated
- Cheese (e.g., mozzarella or cheddar)
- Herbs (e.g., parsley or oregano)
- Spring roll wrappers or phyllo dough
- Oil for brushing
Instructions
- Preheat the oven to 400°F (200°C).
- Combine the grated zucchini, carrot, potato, cheese, herbs, and salt in a bowl.
- Lay out the spring roll wrappers or phyllo dough.
- Place a spoonful of the vegetable mixture on each wrapper, fold, and seal.
- Brush the rolls with oil and arrange them on a baking sheet.
- Bake for 20-25 minutes or until golden brown and crispy.
- Serve warm as a snack or light meal.
Notes
Serve with marinara sauce, sour cream, or yogurt dip. Can be stored in the fridge for up to 3 days or frozen for a month.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg
