These golden, pan-fried vegetable rolls are inspired by the photo, made with zucchini, carrot, cabbage, green onion, cheese, and eggs. They’re crispy outside, soft and savory inside, and great for breakfast or a quick snack.
Ingredients
Vegetable mixture
- 1 medium zucchini, grated
- 1 medium carrot, finely grated
- 1 cup finely shredded cabbage
- 3 green onions, finely chopped
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp paprika
- ½ tsp dried Italian seasoning
For the batter
- 2 large eggs
- ½ cup (60 g) all-purpose flour
- ½ cup (50 g) shredded mozzarella or cheddar cheese
- 2 tbsp milk
- ¼ tsp salt
- ¼ tsp black pepper
For cooking
- 2–3 tbsp olive oil or cooking oil
Instructions
- Prepare the vegetables: Grate the zucchini and carrot. Place the grated zucchini in a clean towel and gently squeeze out excess moisture.
- Combine: Add zucchini, carrot, cabbage, green onions, and garlic to a large bowl.
- Add eggs: Crack in the eggs and mix well.
- Make the batter: Add flour, cheese, milk, salt, pepper, paprika, and Italian seasoning. Stir until everything is evenly combined and the mixture holds together.
- Shape: Take a portion of the mixture and shape it into small, thick rolls or oval patties.
- Cook: Heat a little oil in a nonstick skillet over medium heat. Place the vegetable rolls in the pan without overcrowding.
- Brown: Cook for about 3–4 minutes per side, turning gently, until golden brown and cooked through.
- Drain: Transfer to a paper-towel-lined plate to remove excess oil.
- Serve: Enjoy warm with yogurt-garlic sauce, ranch-style dip, or your favorite dipping sauce.
Tips
- Squeeze the zucchini well—too much moisture can make the rolls difficult to shape.
- Don’t use high heat; the outside can brown before the center cooks.
- For extra cheesy rolls, add a little more shredded cheese.
- You can make smaller rolls for an appetizer or snack.
Q&A
Q: Can I bake these instead of pan-frying?
Yes. Place them on a lightly greased baking sheet and bake at 400°F (200°C) for about 20–25 minutes, turning halfway.
Q: Can I use different vegetables?
Yes. Finely chopped bell pepper, spinach, corn, or mushrooms can be added.
Q: Can I make them without cheese?
Yes. Simply leave out the cheese, although the texture and flavor will be slightly different.
Q: Can I prepare the mixture ahead?
It’s best to cook the mixture soon after preparing it because the vegetables release water over time.
Q: How do I store leftovers?
Refrigerate in a covered container for up to 3 days. Reheat in a skillet, oven, or air fryer for better texture.
Quick Recipe
Prep: 15 min
Cook: 15–20 min
Total: About 35 min
Servings: 3–4
🥕 Fresh vegetables + eggs + cheese + herbs = golden, crispy, delicious veggie rolls!