Ingredients
Vegetable Filling
- 1 medium zucchini, grated Squeeze out excess moisture.
- 1 medium carrot, grated
- 1 medium potato, grated Squeeze out excess moisture.
- 1 cup cheese (mozzarella or cheddar) Feel free to mix different types of cheese.
- 1 tablespoon olive oil
- 1 teaspoon mixed herbs (oregano, basil)
Wrapping
- 1 package wonton or spring roll wrappers
Method
Preparation
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine the grated zucchini, carrot, potato, salt, cheese, olive oil, and herbs.
Assembly
- Take a wrapper and place a spoonful of the vegetable mixture in the center.
- Roll the wrapper tightly, sealing the edges with water.
- Place the rolls on a baking sheet lined with parchment paper.
Baking
- Bake for 15-20 minutes, or until golden and crispy.
Serving
- Serve warm as a snack or light meal, optionally with dipping sauces like marinara or ranch.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 15gProtein: 6gFat: 8gSaturated Fat: 4gSodium: 210mgFiber: 2gSugar: 2g
Notes
If you have leftovers, let them cool completely before storing. Place the rolls in an airtight container and keep them in the refrigerator for up to three days. To reheat, place them in the oven at 375°F (190°C) for about 10 minutes to regain their crispiness. Experiment with different vegetables like spinach or bell peppers for added variety.
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