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Crunchy Vegetable Cheese Rolls

Featured in Nibbles and bites when hunger strikes.

Crisp on the outside, soft inside, these rolls mix grated zucchini, carrots, and potatoes with cheese and seasonings. Held with eggs, oatmeal, and flour, they're fried to golden perfection. Pair them with a tangy cucumber-sour cream dip for a healthy snack or light meal. Vegetarian option, easily tweaked for gluten-free diets. A tasty way to enjoy more veggies.
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alicia in the kitchen
Updated on Thu, 17 Apr 2025 17:06:12 GMT
Creamy Vegetable Cheese Rolls Pin it
Creamy Vegetable Cheese Rolls | tasteofsavor.com

Every mouthful of these veggie rolls brings the perfect blend of crunchy outside and soft, cheesy inside. Fresh veggies, melty cheese, and fragrant herbs come together to create an amazing snack that turns basic ingredients into something really special.

In my home where everyone likes different foods, these rolls are my go-to trick. Even my teen who usually avoids veggies always grabs another, especially when they're served with the creamy cucumber sauce.

Key Ingredients

  • Zucchini: Go for medium, firm ones for better texture. Skip the giant watery zucchinis
  • Carrots: Grab crisp, fresh ones for natural sweetness. The brighter orange, the tastier they'll be
  • Potatoes: You'll want the starchy kinds. Yukon Gold gives a nice buttery flavor
  • Cheese: Sharp cheddar works best. Always shred it yourself for better melting
  • Herbs: Fresh parsley adds brightness. Look for bunches with bright green color
  • Oatmeal: The quick-cooking type binds everything nicely. You won't even notice it's there

Instructions

Get Veggies Ready:
Clean and trim all your vegetables. Shred zucchini, carrots, and potatoes using the big holes on your grater. Keep steady pressure so all pieces come out the same size for even cooking.
Squeeze Out Water:
Put your shredded zucchini in a colander, sprinkle with salt, and wait 10 minutes. Then squeeze hard to get all the extra water out. This step keeps your rolls from getting soggy.
Combine Everything:
Throw your squeezed zucchini, carrots, and potatoes in a big bowl. Add freshly shredded cheese, crushed garlic, and chopped parsley. You'll have a bright, sweet-smelling mix.
Mix In Binders:
Lightly beat eggs and pour them over your veggie mixture. Sprinkle in oatmeal, flour, and seasonings. Mix it all up until it sticks together when you squeeze it.
Form Your Rolls:
Grab big spoonfuls of the mix and roll them between your hands. Make them about two inches long and place them on a parchment-lined tray as you go.
Fry Them Up:
Heat up olive oil in a big pan until it's hot. Carefully put rolls in, leaving space between each. Cook until they're golden all over, gently turning to crisp each side.
Whip Up The Dip:
Mix sour cream and mayo until smooth. Stir in finely chopped cucumber and a bit of salt. Let it sit while your rolls cook so the flavors can blend.
Put It All Together:
Place cooked rolls on paper towels first, then arrange on a serving plate next to the cucumber dip. Add some fresh parsley sprigs to make it look fancy.
Easy Cheesy Baked Vegetable Rolls Recipe Pin it
Easy Cheesy Baked Vegetable Rolls Recipe | tasteofsavor.com

My grandma from Italy always said that squeezing the water from veggies is the key to crispiness. It takes extra time but turns these rolls from just okay to amazing.

Texture Tricks

Getting that perfect bite means paying attention to details. You want a golden outside with a tender middle. Keep an eye on your cooking heat and adjust as you go.

Prep Ahead

You can mix up the veggie mixture a day before and keep it in the fridge. The flavors actually get better overnight, so these are great for parties you're planning ahead for.

Watching The Heat

Getting the oil temperature just right is super important. Too hot and the outside burns while the inside stays raw; too cold and they soak up oil and get greasy. Try cooking just one roll first to check.

Keeping Leftovers

Store any extra rolls in a sealed container in your fridge for up to three days. Heat them in a 350°F oven for about 10 minutes to get them crispy again.

Freezing For Later

You can freeze uncooked rolls on a tray with parchment paper until they're hard, then put them in freezer bags. Cook them straight from frozen, just add a few more minutes to the cooking time.

Delicious Cheesy Baked Vegetable Rolls Recipe Pin it
Delicious Cheesy Baked Vegetable Rolls Recipe | tasteofsavor.com

I've been making these rolls for years now, and they've become more than just another dish I cook. They're my favorite way to use garden veggies in a way everyone loves. Each time I make them, I think about summer nights when veggies are everywhere and family hangs around the kitchen, drawn in by the smell of these golden, crunchy treats.

Frequently Asked Questions

→ Why are my rolls breaking apart?
Squeeze out as much water as possible from the zucchini, and use enough eggs and flour to hold everything. Resting the mix for a few minutes helps the oatmeal absorb moisture too.
→ Can I cook these rolls in the oven?
You bet! Bake at 400°F (200°C) for 20-25 minutes, flipping once. Brush with olive oil for a nice crispy texture.
→ What cheese works best for this?
Go with firm cheeses like cheddar, Gouda, or mozzarella. Softer options might make the mix feel too soggy.
→ Can I prep these early?
You can prep the mix the day before and leave it in the fridge. Cooked rolls keep for 3 days and warm up easily.
→ What should I serve with these rolls?
These rolls go great with a salad, soup, or even a mix of other small bites. They're also tasty solo with the dip as a snack or light lunch.

Vegetable Cheese Crunch Rolls

Crisp veggie-packed rolls with zucchini, carrot, and potato, blended with cheese and seasonings, served with cool cucumber dip.

Prep Time
25 Minutes
Cook Time
20 Minutes
Total Time
45 Minutes
By: Alicia

Category: Appetizers

Difficulty: Intermediate

Cuisine: Mediterranean Flavors

Yield: 6 Servings (18 to 20 rolls)

Dietary: Vegetarian

Ingredients

→ Veggie Roll Ingredients

01 1 carrot, freshly grated
02 1 zucchini, grated and ready
03 1 potato, grated fresh
04 Two big eggs
05 100 grams (3.5 oz) of grated cheese
06 A bunch of parsley, finely sliced
07 Two garlic cloves, minced finely
08 Pinch of sea salt and black pepper, according to taste
09 Your go-to Italian seasoning
10 A dash of smoked paprika
11 4 hefty spoons of oatmeal
12 2 spoons of plain flour
13 Olive oil to cook

→ Saucy Dip Ingredients

14 1 tablespoon mayo, creamy and rich
15 1 tablespoon sour cream, thick and tangy
16 1 cucumber, diced in tiny pieces
17 A tiny pinch of salt

Instructions

Step 01

Grate the zucchini and sprinkle some salt over it in a colander. Let it rest for ten minutes to drain excess water. While that’s happening, grate the carrot and the potato. Squeeze your zucchini super dry before moving on.

Step 02

Bring out a large bowl, toss in the grated zucchini (squeezed dry), carrot, potato, eggs, grated cheese, garlic, parsley, and all the spices. Fold in the oatmeal and flour and give it all a good mix until the texture looks just right.

Step 03

Take bits of the mixture in your hands and roll them into small, log-like shapes. Don’t worry about perfection, just make sure they hold together nicely.

Step 04

Warm some olive oil in a frying pan over medium heat. Gently place the rolls into the hot oil and cook for 3-4 minutes each side until they look crispy and golden.

Step 05

While those rolls cool down on paper towels, whip together the sour cream, mayonnaise, cucumber bites, and a pinch of salt. Stir till smooth and ready to serve.

Notes

  1. This dish is a clever way to use up leftover veggies and serves as a tasty starter or light snack.
  2. Squeezing the zucchini well will help keep the rolls crispy once cooked.
  3. For meal prep, make these ahead of time and pop them in a warm oven (175°C/350°F) to reheat before serving.

Tools You'll Need

  • Grater or food processor with grating feature
  • Big mixing bowl for easy stirring
  • A colander to help drain zucchini
  • A frying pan for cooking rolls
  • Paper towels to soak up oil

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Uses eggs
  • Includes dairy (cheese, sour cream)
  • Contains gluten (using flour products)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 180
  • Total Fat: 11 g
  • Total Carbohydrate: 15 g
  • Protein: 8 g