Vegetable rolls can be the ultimate savior whenever you crave a tasty, healthy snack. The rolls are not only delicious and satisfying, but also packed with fresh, nutritious vegetables.
You can find vegetable rolls at street food stalls and restaurants. After reading our step-by-step guide, you can make delicious vegetable rolls in your kitchen. The best part is that the recipe is super easy and time-saving.
Let’s get into it!
What Is Vegetable Roll?
Vegetable rolls are popular in Asia and around the work for their delicious taste. People enjoy the rolls as appetizers or snacks as the rolls are light and flavourful. As the name suggests, the rolls are made of vegetables which makes them a low-calorie, healthy snack.
You can choose vegetables as per your wish. Try to choose fresh veggies that are rich in antioxidants, fiber, and vitamins as these nutrients will support digestion and boost overall health.
How to Make Vegetable Roll
The vegetable roll recipe is one of the easiest and time-saving options compared to other snack items. To start, you need to prepare the filling. Sauté your choice of fresh, chopped vegetables like cabbage and carrots with spices.
Create a thin batter with flour, egg, and water. Cook this batter in a pan to prepare wrappers or roll sheets. Place the filling in the sheets, roll them up, and fry until golden brown. Enjoy your delicious and healthy snack!
Vegetable Roll Recipe
Servings: 6, Prep Time: 20 minutes, Cook Time: 40 minutes, Course: Side Dish Cuisine: International
Ingredients
Things You’ll Need For the Filling:
- Oil: 2 tablespoons
- Onion (large, chopped): 1
- Green papaya (chopped): 1 cup
- Carrot (chopped): 1 cup
- Long beans (chopped): 1 cup
- Cabbage (chopped): 1 cup
- Green chili (chopped): 1 tablespoon
- Garlic powder: 1/2 teaspoon
- Ginger powder: 1/2 teaspoon
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Soy sauce: 1 tablespoon
- Tomato sauce (optional): 1 tablespoon
- Cornflour: 1 teaspoon
- Water: 2 tablespoons
- Coriander leaves (chopped): Handful
For the Batter
- Egg: 1
- All-purpose flour: 1 cup
- Salt: 1/2 teaspoon
- Water: 2 cups
For The Roll Sheets and The Flour Glue
- Batter (for each roll sheet): 1/3 cup (approximately 6-7 sheets)
- All-purpose flour: 1/4 cup
- Water: 1/4 cup
For Frying
- Oil: 1 cup
- Breadcrumbs: As needed
Directions
Start By Preparing The Filling
- To start off, place a frying pan on the stovetop and heat it with the highest flame. Now, pour 2 tablespoons of oil and add one large chopped onion to the oil.
- This time, you can choose vegetables according to your preference. I am using 1 cup of green papaya, 1 cup of carrot, 1 cup of long beans, 1 cup of cabbage, and 1 tablespoon of green chili for the filling. Chop the veggies so they cook at the same rate.
- Use a spatula to mix the vegetables. Saute the vegetables for 1-2 minutes, keeping the flame high. This time, you will cook the vegetable partially and keep it crunchy.
- Let’s add some spices now. Add ½ teaspoon of garlic powder and ½ teaspoon of ginger powder to the veggies. Add 1 teaspoon of salt, ½ teaspoon of black pepper, 1 tablespoon of soya sauce, 1 tablespoon of tomato sauce, and mix well. You can skip tomato sauce, especially if the rolls are for later consumption. Otherwise, the rolls will become soggy if rested for a long time.
- Cook the veggies for 3-4 minutes on high flame. High heat will cook the exterior of the veggies and keep them crisp without making them mushy.
- Meanwhile, prepare cornflour slurry to add a sticky texture to the veggies. Let’s take 1 teaspoon of cornflour in a small bowl. Add 2 tablespoons of water to it and mix well using a spoon.
- Get back to the vegetables and add the cornflour slurry in the middle of the cooking. Add a handful of coriander leaves and continue sauteing. We won’t overcook the vegetables as they can lose the essential nutrients in the veggies, okay?
Let’s Prepare The Batter
- Take 1 egg in a bowl and use a whisk to beat the egg until it’s fully mixed. Add 1 cup of flour, ½ teaspoon of salt, 2 cups of water, and mix all the ingredients evenly.
- I prefer adding the water gradually as it helps maintain the consistency. This way, you can make a thin, smooth, and liquid batter.
- Separate 1 cup of batter in a bowl and set it aside. We will use it later.
Steps for The Homemade Roll Sheet
- It’s time to prepare the roll sheet. Brush a little bit of oil in a hot pan to get started. Then, pour ⅓ cup of batter on the pan. Spread the batter evenly and cook it for 1 minute on low heat.
- When one side of the batter gets dry, flip the other side and cook for 1 minute. That’s it; the roll sheet is ready!
- Repeat the process for preparing 6-7 roll sheets. Be careful and don’t undercook the sheets; they should be cooked through but still soft and pliable.
Follow This to Make Flour Glue
- Take ¼ cup of flour in a small bowl and add ¼ cup of water to it.
Final Steps for Making The Vegetable Rolls
- We are almost done. Spread one roll sheet and place the vegetable filling on the sheet.
- Then, brush the flour glue on the edges of the sheet. I love this trick as it works amazingly in preventing the rolls from opening during frying and making a mess. Fold the edge over the filling and then fold in the sides to enclose the filling, as in the picture below.
- Keep the rolls tight enough to ensure the filling is well-placed and secure.
- Repeat the steps to prepare 6-7 rolls. Once done, get back to the batter you set aside earlier. You need to dip the rolls in the batter and then coat them with breadcrumbs. If you plan to consume later, you can store the rolls in the freezer for 1 month in an airtight box.
- For frying the rolls, pour 1 cup of oil in a pan and heat it to medium flame. Do not overcrowd the pan, add around 4-5 rolls at a time. Overcrowding will take longer time to cook the rolls and cause them to cook unevenly.
- Let one side of the rolls fry until it turns golden brown and crispy. Once the first side is done, use a spoon to carefully flip each roll to the other side. Fry the other side following the same process.
- Once done, use a wire skimmer to remove the rolls from the oil and place them on paper towels to drain excess oil.
We are done! Enjoy the delicacy of crunchy vegetable rolls!
Which Dishes Should You Pair With Vegetable Rolls?
I prefer serving vegetable rolls with spicy peanut sauce or tangy tamarind chutney for added flavor. You can pair the rolls with a fresh cucumber salad for a refreshing addition. Some other recommendations are added below:
- Steamed dumplings
- Pickled vegetables
- Shrimp fried rice
- Steamed rice
- Sweet chili sauce
- Cold sesame noodles
Chef’s Tips
- Chop all vegetables into similar-sized pieces for uniform cooking and a balanced bite.
- Stir-fry vegetables over high heat to maintain their crunch and vibrant colour.
- Let the vegetable filling cool before wrapping. It will prevent the wrappers from becoming soggy.
- Heat the oil to medium-high before frying. It will ensure a crispy, golden exterior without absorbing excess oil.
- Don’t overfill the rolls, or they can burst.
Nutrition Facts (Per Serving)
| Nutrient | Amount Per Serving | % Daily Value |
| Calories | 305 | |
| Protein | 4 g | 8% |
| Carbohydrates | 28 g | 9% |
| Fat | `19 g | 29% |
| Sodium | 245 mg | 12% |
| Potassium | 241 mg | 7% |
| Sugar | 3 g | 3% |
| Fibre | 3 g | 13% |
Note: Percent Daily Values are based on a 2000-calorie diet. This nutrient information is estimated using an online calculator. I am not a certified dietitian. If you have any dietary concerns, please consult with an expert for an accurate estimation.
