Vegetable Cheese Rolls (Printable Version)
# What You'll Need:
→ Veggie Roll Mixture
01 -
1 medium carrot, shredded
02 -
1 fresh zucchini, grated finely
03 -
1 fresh potato, shredded
04 -
2 eggs, large
05 -
100 grams (3.5 oz) of freshly grated cheese
06 -
A handful of parsley, chopped finely
07 -
2 minced garlic cloves
08 -
A pinch of sea salt and a dash of black pepper according to taste
09 -
Season with Italian herbs just right for your taste
10 -
1 pinch of paprika for some extra flavor
11 -
4 tablespoons hearty oats
12 -
2 tablespoons plain flour
13 -
Good olive oil for cooking
→ Creamy Dipping Sauce
14 -
1 tablespoon sour cream, thick and rich
15 -
1 tablespoon smooth mayonnaise
16 -
1 freshly chopped cucumber, diced small
17 -
Just a pinch of fine salt
# Preparation Steps:
01 -
Grate the zucchini first, sprinkle it with salt, and leave it alone for about 10 minutes in a colander. The salt pulls out the water. Give it a solid squeeze to get rid of that extra moisture afterward. While that's happening, shred your carrot and potato for the mix.
02 -
In a large bowl, toss in your grated potato, carrot, thoroughly squeezed zucchini, minced garlic, parsley, eggs, and cheese. Add your spices, oatmeal, and flour, then mix it all until it’s perfectly blended.
03 -
Grab a bit of the mix in your hands and shape it into little log-like rolls. Keep them small and compact.
04 -
Warm up your skillet with olive oil over medium heat. When the oil looks hot, fry the rolls for about 3 to 4 minutes per side. Cook them until they turn crispy and golden all around.
05 -
As the rolls rest on paper towels to lose any excess oil, combine sour cream, mayo, those tiny diced cucumbers, and a little salt. Stir until smooth.
# Additional Tips:
01 -
These veggie rolls are a perfect way to use up leftover vegetables and make a great snack or light bite.
02 -
For the crispiest rolls, make sure you squeeze every drop of water out of the zucchini before mixing it in.
03 -
You can prepare these rolls ahead of time and reheat them later in a warm oven (350°F or 175°C) for extra crunch.