Vegetable and Spinach Rolls

by

These Vegetable and Spinach Rolls are a nutritious and delicious way to enjoy a variety of fresh vegetables wrapped in a tender dough. Perfect as a snack, appetizer, or even a light meal, these rolls are packed with flavor and healthy ingredients. Let’s get started!

Preparation Time

  • Preparation: 30 minutes
  • Cooking: 35 minutes
  • Total: 1 hour 5 minutes

Ingredients

  • 2 eggs
  • Handful of young spinach
  • 100 ml milk
  • 6 tbsp oatmeal
  • 2 zucchini, grated
  • 2 potatoes, grated
  • 1 onion, finely chopped
  • 1 carrot, grated
  • Green onion, chopped
  • Dill, chopped
  • 2 cloves of garlic, minced
  • 50g flour
  • 10 cherry tomatoes, halved
  • 2 tbsp soy sauce
  • Fresh parsley, chopped
  • Paprika to taste
  • Black pepper to taste
  • Olive oil
  • Salt to taste

Directions

  1. Prepare the Vegetables:
    • Grate the zucchini, potatoes, and carrot.
    • Finely chop the onion, green onion, dill, and parsley.
    • Mince the garlic.
    • Halve the cherry tomatoes.
  2. Mix the Batter:
    • In a large bowl, beat the eggs and add 100 ml milk.
    • Add 6 tbsp oatmeal, 50g flour, and 2 tbsp soy sauce. Mix well.
    • Add the grated zucchini, potatoes, carrot, chopped onion, green onion, dill, minced garlic, and a handful of young spinach. Mix until well combined.
    • Season with paprika, black pepper, and salt to taste. Mix thoroughly.
  3. Prepare the Dough:
    • Divide the dough into 8 equal parts.
    • Dust a cutting board with flour and roll each piece into a ball.
    • Cover with a towel and leave for 20 minutes.
  4. Fill and Roll:
    • Preheat your oven to 200°C (392°F).
    • Roll out each piece of dough on a floured surface to a thin rectangle.
    • Spread a portion of the vegetable mixture over the dough, leaving a small border around the edges.
    • Roll up the dough tightly from one end to the other, securing the edges to form a log.
    • Repeat with the remaining dough and filling.
  5. Bake the Rolls:
    • Grease a baking tray with olive oil or line it with parchment paper.
    • Place the rolls on the prepared baking tray.
    • Brush the tops of the rolls with olive oil.
    • Bake in the preheated oven for 35 minutes, or until the rolls are golden brown and cooked through.
  6. Prepare the Sauce:
    • In a small bowl, combine 2 tablespoons yogurt or sour cream, chopped dill, chopped tomato, 1 teaspoon mustard, 1 clove minced garlic, salt, and black pepper to taste. Mix well.
  7. Serve:
    • Once the rolls are baked, let them cool slightly before slicing.
    • Serve warm with the prepared yogurt or sour cream sauce on the side.

Serving Suggestions

These vegetable and spinach rolls are perfect as a snack, appetizer, or light meal. Serve them with a fresh salad or a bowl of soup for a complete and satisfying meal.

Cooking Tips

  • Make sure to squeeze out any excess moisture from the grated zucchini and potatoes to prevent the rolls from becoming too watery.
  • You can add other vegetables you have on hand, such as bell peppers or mushrooms, for added flavor and nutrition.

Nutritional Benefits

These rolls are packed with vitamins, minerals, and fiber from the fresh vegetables. The combination of eggs and oatmeal provides protein and a good source of energy, making these rolls a healthy choice for any time of the day.

Dietary Information

  • Vegetarian
  • Gluten-Free (if you use gluten-free flour)

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Why You’ll Love This Recipe

These vegetable and spinach rolls are easy to make, healthy, and incredibly versatile. They are a great way to use up fresh vegetables and enjoy a nutritious meal that’s both satisfying and delicious.

Conclusion

I hope you enjoy making and eating these delicious vegetable and spinach rolls. They’re a simple yet flavorful dish that’s perfect for any occasion. Happy cooking and enjoy your meal!