Baked Veggie Rolls
Last week, I made these Veggie rolls ( Baked Version) to give myself a break from assignment work. They are very easy to prepare and tastes absolutely delicious! I had too much fun making this.
- 1 large carrot (cut into julienne)
- 1 spring onion (cut into julienne)
- 1 cup cabbage thinly sliced
- 1 green pepper (thinly sliced)
- 1/4 cup boiled green peas
- 1/4 cup boiled corns
- 1/4 cup boiled red beans (optional)
- 1 tablespoon chopped ginger
- 1 garlic clove (crushed)
- 1 tablespoon olive oil
- 2 tablespoon freshly parsley (chopped)
- 1/2 teaspoon vinegar
- 1/2 teaspoon pepper
- a pinch of crushed red chili
- salt to taste
- 1 egg (for brushing)
- 1 tablespoon sesame seeds (for sprinkling)
- 16 roll wrappers or sheets
Directions
- Heat oil in a wok over medium heat. Saute giner and garlic till fragrant.
- Add green peas, red beans and corns. Cook for 2-3 minutes then add remaining veggies and add vinegar.
- Cook and stir for few minutes.
- Season with salt , pepper and red chili.
- Mix well and cook for 1 more minute. ( Don’t over cook).
- Transfer the veggie mixture into a bowl and let it cool completely.
- Preheat an oven for 200 degree C and brush a baking sheet with oil.
- Place a wrapper like diamond, put 2 tablespoons of filling near corner, tightly roll the wrapper, fold over left side, fold over right side, brush a little water along the edge and close it up.
- Put on a lightly oiled baking sheet and repeat this method the rest of your rolls.
- Lightly brush the tops of the rolls with egg-wash.
- Sprinkle sesame seeds over them.
- Bake in the preheated oven for 20 minutes or until they turn crispy and golden brown.
Serving Suggestions :
Serve with sweet and sour sauce.