Mini Veggie Rolls
Elevate snack time with these crispy and flavorful Mini Veggie Rolls, a bite-sized delight that's perfect for entertaining or as a wholesome appetizer. Wrapped in layers of golden phyllo pastry, these rolls are packed with a colorful medley of shredded carrots, zucchini, cabbage, and red bell pepper, all sautéed with aromatic garlic, soy sauce, and sesame oil for a savory and satisfying filling. Their light, flaky crust contrasts beautifully with the tender veggie mix inside, making every bite irresistibly textured. Easy to prepare and baked to perfection in just 20 minutes, these vegetarian rolls are a crowd-pleasing option that pairs wonderfully with dipping sauces like sweet chili or soy sauce. Whether you're hosting a party or simply craving a healthy, plant-based treat, these Mini Veggie Rolls bring vibrant flavor and crunch to any occasion.
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Recipe Information
Ingredients
- 10 sheets Phyllo pastry sheets
- 1 cup Carrot, shredded
- 1 cup Zucchini, shredded
- 0.5 cup Red bell pepper, finely chopped
- 1 cup Cabbage, shredded
- 2 stalks Green onions, sliced
- 2 cloves Garlic, minced
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 3 tablespoons Vegetable oil
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 2 tablespoons Cilantro, chopped (optional)
- 1 tablespoon Cornstarch, dissolved in water
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large skillet, heat sesame oil and 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the shredded carrots, zucchini, red bell pepper, cabbage, and green onions to the skillet. Cook for 5–6 minutes until softened.
Stir in soy sauce, black pepper, and salt. Optionally, add cilantro for extra flavor. Cook for another 2–3 minutes. Remove from heat and let the mixture cool slightly.
While the filling cools, prepare the phyllo pastry sheets. Lightly brush one sheet with vegetable oil, then place another sheet on top. Continue layering and brushing until you have a stack of 2–3 sheets.
Cut the stacked pastry sheets into rectangles approximately 4x6 inches.
Place 1–2 tablespoons of the vegetable filling at the shorter edge of each rectangle. Roll the pastry tightly around the filling, tucking in the sides as you roll to seal the edges.
Brush a small amount of the cornstarch mixture onto the edge to seal the roll.
Repeat with the remaining filling and pastry sheets until all are used.
Place the rolls seam-side down on the prepared baking sheet. Lightly brush each roll with vegetable oil to encourage browning.
Bake in the preheated oven for 15–18 minutes, or until the rolls are golden and crispy.
Remove from the oven and let cool slightly before serving. Serve warm with your favorite dipping sauce, such as sweet chili sauce or soy sauce.
Nutrition Facts
Calories |
1227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3463 mg | 151% | |
| Total Carbohydrate | 167.4 g | 61% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 22.4 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1866 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
