Crispy on the outside, cheesy and packed with colorful vegetables inside, these baked vegetable rolls make a delicious appetizer, snack, or light meal. They’re easy to prepare and perfect for parties or lunchboxes.
Ingredients
For the Vegetable Filling
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 small carrot, grated
½ red bell pepper, finely diced
½ green bell pepper, finely diced
1 cup finely chopped cabbage
½ cup sweet corn
½ cup finely chopped spinach
½ tsp salt, or to taste
½ tsp black pepper
½ tsp Italian seasoning
¼ tsp paprika
½ tsp chili flakes, optional
1 tbsp tomato paste
For the Rolls
8–10 spring-roll wrappers or thin pastry sheets
1½ cups shredded mozzarella cheese
½ cup shredded cheddar cheese
2 tbsp chopped fresh parsley or cilantro
1 egg, beaten, for sealing
1–2 tbsp olive oil or cooking spray, for brushing
Instructions
- Prepare the vegetable filling
Heat olive oil in a large skillet over medium heat. Add onion and sauté for 2–3 minutes until softened.
Add garlic, carrot, bell peppers, and cabbage. Cook for 4–5 minutes, stirring occasionally.
Add sweet corn and spinach. Cook until the spinach wilts and most of the moisture has evaporated.
- Season the vegetables
Stir in salt, black pepper, Italian seasoning, paprika, chili flakes, and tomato paste. Cook for another 1–2 minutes.
Remove from heat and allow the mixture to cool completely. The filling should be fairly dry so the rolls don’t become soggy.
- Add the cheese
Once cooled, mix the vegetables with mozzarella, cheddar, and chopped parsley or cilantro. - Assemble the rolls
Place one wrapper on a clean surface with one corner facing you. Add about 2–3 tablespoons of filling near the lower center.
Fold the bottom corner over the filling, fold in the sides, and roll tightly toward the top. Brush the final corner with beaten egg and seal.
Repeat with the remaining wrappers and filling.
- Bake
Preheat oven to 400°F (200°C).
Arrange the rolls seam-side down on a parchment-lined baking sheet. Lightly brush or spray the tops with olive oil.
Bake for 18–22 minutes, turning halfway through, until golden brown and crisp.
For extra browning, broil for 1–2 minutes at the end, watching carefully.
- Serve
Let the rolls cool for 3–5 minutes before serving. Enjoy warm with marinara sauce, garlic yogurt dip, ranch, or sweet chili sauce.
Tips for Perfect Vegetable Rolls
Cool the filling before adding the cheese and assembling.
Remove excess moisture from the vegetables to prevent soggy rolls.
Don’t overfill the wrappers.
Keep unused wrappers covered with a slightly damp kitchen towel so they don’t dry out.
For extra crispiness, brush lightly with olive oil before baking.
You can add mushrooms, zucchini, broccoli, peas, or cooked chicken if desired.
Nut & Allergen Information
Contains:
Milk/Dairy: mozzarella and cheddar cheese.
Egg: used for sealing, although you can use water or a flour-water paste instead.
Wheat/Gluten: standard spring-roll wrappers may contain wheat.
Nuts:
This recipe does not contain nuts as written.
It also does not contain peanuts.
If serving someone with a nut allergy, check the wrapper, cheese, sauces, and seasoning labels for possible cross-contact.
Nut-free option: Use certified nut-free ingredients and prepare on clean equipment if needed for a severe allergy.
Serving Ideas
Serve these rolls with:
Marinara sauce
Garlic yogurt dip
Tzatziki
Sweet chili sauce
Tomato salsa
Ranch dressing
A fresh green salad
Q&A
Q: Can I make these vegetable rolls ahead of time?
A: Yes. Assemble them several hours ahead, cover, refrigerate, and bake when ready.
Q: Can I freeze them?
A: Yes. Freeze the assembled, unbaked rolls in a single layer. Once frozen, transfer them to a freezer bag or container. Bake from frozen, adding several extra minutes to the cooking time.
Q: Can I use different vegetables?
A: Absolutely. Mushrooms, zucchini, broccoli, peas, corn, or finely chopped green beans work well.
Q: Can I make them without egg?
A: Yes. Use a little water or a flour-and-water paste to seal the wrappers.
Q: Can I make them without dairy?
A: Yes. Replace the cheese with your favorite dairy-free melting cheese.
Q: Why are my rolls soggy?
A: The most common reason is excess moisture in the vegetable filling. Cook the vegetables until their liquid has evaporated and cool the filling before assembling.
Q: Can I air fry them?
A: Yes. Brush or spray lightly with oil and air fry at 375°F (190°C) for about 10–14 minutes, turning halfway through, until crisp and golden.
Q: Can I add meat?
A: Yes. Cooked shredded chicken, turkey, or lean ground beef can be added. Make sure the meat is fully cooked before mixing it into the filling.
Q: Are these vegetarian?
A: Yes, the recipe is vegetarian as written.
Q: What is the best cheese for these rolls?
A: Mozzarella gives excellent stretch, while cheddar adds stronger flavor. A combination of both works especially well.
Q: How should I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat in an oven or air fryer to restore crispiness.
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