Baked Veg Roll Recipe Easy and Delicious Snack Ideas

Looking for a wholesome and delicious snack or appetizer that’s both comforting and packed with nutrients? Our baked veg roll recipe is the perfect solution!

This dish combines a medley of fresh vegetables, aromatic herbs, and a light, flaky outer crust baked to golden perfection. It’s a great way to sneak in more veggies into your meals without compromising on flavor or texture.

Whether you’re hosting a get-together, looking for a healthy lunch option, or simply craving something tasty yet guilt-free, these baked veg rolls will become your new favorite go-to.

Easy to customize, these rolls can be made vegan or vegetarian, and the baking method ensures a crispy finish without the extra oil that frying demands. Plus, they’re incredibly versatile—pair them with your favorite dips or enjoy them on their own.

Ready to roll up some goodness? Let’s dive into this delightful recipe!

Why You’ll Love This Recipe

Our baked veg rolls are a game-changer for several reasons. First, they offer a healthier alternative to traditional fried rolls by using the oven to achieve that perfect crunch.

This means less oil, fewer calories, and a lighter feel. The filling is bursting with fresh vegetables like carrots, bell peppers, and cabbage, giving you a boost of vitamins and fiber in every bite.

Secondly, they’re incredibly easy to make from scratch with pantry staples and fresh produce. You don’t need fancy ingredients or complicated techniques, making it ideal for cooks of all levels.

Plus, these rolls freeze well, so you can prepare a batch ahead of time and bake whenever you need a quick snack or appetizer.

Lastly, this recipe is highly customizable. You can swap in your favorite veggies or even add some protein like paneer or tofu to suit your taste preferences.

Whether you’re serving them as a party appetizer or a light meal, these baked veg rolls are sure to impress.

Ingredients

• 1 cup finely chopped cabbage
• 1/2 cup grated carrot
• 1/2 cup finely chopped bell peppers (red or green)
• 1/4 cup finely chopped onions
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/4 cup cooked and mashed potatoes
• 1/4 cup boiled green peas
• 2 tablespoons soy sauce
• 1 teaspoon chili sauce (adjust to taste)
• 1/2 teaspoon black pepper powder
• 1/2 teaspoon cumin powder
• 1 tablespoon oil (plus extra for brushing)
• Salt to taste
• 8-10 spring roll wrappers or phyllo sheets
• 1 tablespoon cornflour mixed with 3 tablespoons water (for sealing)

Equipment

• Baking tray
• Parchment paper or silicone baking mat
• Mixing bowl
• Frying pan or skillet
• Spatula
• Brush for oil
• Knife and cutting board
• Measuring spoons and cups

Instructions

1. Prepare the vegetables: Finely chop the cabbage, bell peppers, onions, and grate the carrots. Set aside.
2. Sauté the filling: Heat 1 tablespoon oil in a frying pan over medium heat. Add minced garlic and grated ginger, sauté until fragrant.
3. Add chopped onions and sauté until translucent.
4. Add chopped cabbage, bell peppers, grated carrot, boiled peas, and mashed potatoes. Stir well to combine.
5. Season with soy sauce, chili sauce, black pepper, cumin powder, and salt. Cook for about 5-7 minutes until the vegetables are tender but still have a slight crunch. Remove from heat and let the filling cool completely.
6. Prepare the wrappers: Lay out the spring roll wrapper or phyllo sheet on a clean surface. Place about 2 tablespoons of the vegetable filling near one corner.
7. Fold the corner over the filling, then fold in the sides and roll tightly into a cylinder.
8. Seal the edge with the cornflour paste to secure the roll.
9. Repeat the process with the remaining wrappers and filling.
10. Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper or a silicone mat.
11. Place the rolls on the tray and brush them lightly with oil for a golden, crispy finish.
12. Bake for 20-25 minutes, turning once halfway through, until the rolls are golden brown and crisp.
13. Remove from the oven and let cool for a few minutes before serving.

Tips & Variations

For extra crunch, add finely chopped nuts like cashews or water chestnuts to the filling.

You can swap out the spring roll wrappers for phyllo sheets for a flakier texture but be sure to brush each layer with oil or melted butter.

Feel free to add some paneer cubes or tofu for a protein-rich version.

For a gluten-free option, try using rice paper sheets and adjust baking time accordingly.

Don’t overcrowd the vegetable filling in each roll to avoid tearing the wrappers.

Nutrition Facts

Serving Suggestions

These baked veg rolls are versatile and pair beautifully with a variety of dips. Try serving them with classic sweet chili sauce, tangy tamarind chutney, or a cooling mint yogurt dip for a refreshing contrast.

They also make a fantastic addition to a light lunch box or as finger food at parties. For a more substantial meal, serve alongside a fresh green salad or a bowl of hot soup.

If you love baked snacks, you might also enjoy our Green Chile Cheese Bread Recipe or the comforting Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe. For a sweet treat after your rolls, check out the delightful Glazed Twist Donut Recipe.

Conclusion

Our baked veg roll recipe is a wonderful way to enjoy a healthy, satisfying snack that doesn’t skimp on flavor or texture. With fresh vegetables, aromatic spices, and a crispy, golden exterior, these rolls are sure to become a household favorite.

They’re perfect for busy weeknights, party appetizers, or anytime you want a wholesome treat without the guilt that comes with frying.

The ease of preparation and flexibility to customize the filling means you can tailor this recipe to your dietary needs or whatever veggies you have on hand. Plus, baking instead of frying keeps things lighter and easier to digest.

Give this recipe a try and bring a burst of fresh, vibrant flavor into your kitchen today!

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