Are you tired of the same old boring meals? Look no further! In this article, we’re going to take you on a culinary journey around the world with 20 mouth-watering vegetarian roll recipes. From sushi rolls to spring rolls, taquitos to pinwheels, and everything in between, these recipes are sure to satisfy your cravings. Whether you’re a veggie lover or just looking for some inspiration in the kitchen, we’ve got you covered.
**Get Ready to Roll**
From classic combinations like avocado and cucumber to innovative flavors like Thai peanut and roasted bell pepper, our vegetarian roll recipes offer something for everyone. With ingredients ranging from quinoa and kale to hummus and roasted vegetables, these rolls are not only delicious but also packed with nutrients. So go ahead, get rolling, and discover a world of flavor in every bite!
Avocado and Cucumber Sushi Rolls
Get ready to roll with this unique and delicious sushi recipe that combines the creaminess of avocado with the crunch of cucumber.
Ingredients:
– 1 ripe avocado, mashed
– 2 cucumbers, peeled and thinly sliced
– 1 cup cooked Japanese short-grain rice (preferably Koshihikari or Akita Komachi)
– 1/4 cup water
– 1 tablespoon rice vinegar
– 1 sheet of nori seaweed
– Sesame seeds and soy sauce for garnish (optional)
Instructions:
1. Prepare the sushi rice according to package instructions using 1/4 cup water and 1 tablespoon rice vinegar.
2. Lay a nori sheet flat on a cutting board or other surface.
3. Spread a thin layer of mashed avocado onto the seaweed, leaving a 1-inch border at the top.
4. Place 2-3 cucumber slices on top of the avocado.
5. Spoon the cooked sushi rice over the cucumber, gently pressing it to form a compact shape.
6. Roll the sushi using a bamboo sushi mat or your hands, applying gentle pressure.
7. Slice into desired size and serve with sesame seeds and soy sauce for added flavor.
Cooking Time: 10-15 minutes (including preparation time)
Spicy Tofu Spring Rolls
A refreshing twist on traditional spring rolls, these Spicy Tofu Spring Rolls combine the crunch of vegetables with the creaminess of tofu and a kick of heat from chili flakes.
Ingredients:
– 1 block firm tofu, drained and crumbled
– 1/2 cup chopped scallions (green onions)
– 1/2 cup shredded carrots
– 1/4 cup chopped cilantro
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 1/4 teaspoon chili flakes
– 20 spring roll wrappers (usually found in the Asian food section of most supermarkets)
Instructions:
1. In a medium bowl, combine tofu, scallions, carrots, and cilantro.
2. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and chili flakes. Pour over the tofu mixture and mix until well combined.
3. Lay a spring roll wrapper on a flat surface with one corner pointing towards you. Place about 1 tablespoon of the tofu mixture in the center of the wrapper.
4. Fold the bottom corner over the filling, then fold in the sides and roll up to form a tight cylinder. Repeat with remaining wrappers and filling.
5. Deep-fry or pan-fry until golden brown, serving warm with your favorite dipping sauce.
Cooking Time: 15-20 minutes
Sweet Potato and Black Bean Taquitos
Sweet Potato and Black Bean Taquitos: A Delicious Twist on a Classic Recipe!
Spinach and Cheese Phyllo Rolls
A delightful and crispy snack filled with the goodness of spinach and cheese, perfect for a quick bite or as an appetizer.
Ingredients:
– 1 package phyllo dough (usually found in the freezer section)
– 1/2 cup fresh spinach leaves, chopped
– 1/4 cup crumbled feta cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Thaw the phyllo dough according to package instructions.
3. In a bowl, mix together chopped spinach and crumbled feta cheese. Season with salt and pepper to taste.
4. Lay out one sheet of phyllo dough and brush with olive oil.
5. Place about 1/4 cup of the spinach mixture along the edge of the phyllo, leaving a small border.
6. Roll up the phyllo tightly but gently, making sure the filling is secure inside.
7. Repeat steps 4-6 until all ingredients are used up.
8. Place the rolls seam-side down on a baking sheet lined with parchment paper.
9. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Carrot and Cabbage Veggie Wraps
A flavorful and healthy twist on traditional wraps, these carrot and cabbage veggie wraps are perfect for a quick lunch or snack.
Ingredients:
– 1 large carrot, peeled and grated
– 1/2 head of cabbage, shredded
– 1 tablespoon olive oil
– 1 teaspoon lemon juice
– Salt and pepper to taste
– 4 whole wheat tortillas
– Optional: hummus, avocado, or other favorite spreads
Instructions:
1. In a medium bowl, combine grated carrot and shredded cabbage.
2. Drizzle with olive oil and lemon juice, and season with salt and pepper to taste.
3. Lay a tortilla flat on a surface. Spoon about 1/4 cup of the carrot-cabbage mixture onto the center of the tortilla.
4. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll into a neat wrap.
5. Repeat with remaining ingredients and serve immediately.
Cooking Time: 10-12 minutes ( preparation time: 5 minutes)
Thai Peanut Veggie Rice Paper Rolls
Experience the flavors of Thailand with these delicious and healthy rice paper rolls filled with a savory peanut and vegetable mixture.
Ingredients:
– 1 package of rice paper wrappers (about 20-25 sheets)
– 1/2 cup cooked brown rice
– 1/4 cup creamy natural peanut butter
– 1/4 cup chopped veggies (bell peppers, carrots, cucumber, and spinach)
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 1/4 teaspoon grated ginger
– Salt to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook the brown rice according to package instructions.
2. In a separate bowl, mix together peanut butter, chopped veggies, soy sauce, honey, and grated ginger until well combined.
3. Lay a rice paper wrapper flat on a surface. Place about 1/4 cup of the peanut and veggie mixture in the center of the wrapper.
4. Add a small amount of cooked brown rice on top of the filling.
5. Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll up to form a tight cylinder.
6. Repeat with remaining wrappers and filling.
7. Serve immediately, garnished with fresh cilantro leaves.
Cooking Time: 10-15 minutes (prep time: 5 minutes)
Hummus and Roasted Veggie Pinwheels
Get ready to impress your friends with these delicious and easy-to-make pinwheels, perfect for parties or snacks.
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup roasted red bell pepper, diced
– 1/4 cup roasted zucchini, diced
– 2 cloves garlic, minced
– 2 tablespoons lemon juice
– 1 teaspoon tahini
– Salt and pepper to taste
– 8-10 whole wheat tortilla wraps
– Optional: chopped fresh parsley or cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Roast bell pepper and zucchini for 20-25 minutes, or until tender.
2. In a blender or food processor, combine cooked chickpeas, roasted vegetables, garlic, lemon juice, tahini, salt, and pepper. Blend until smooth.
3. Lay tortilla wraps flat on a surface. Spread about 1/4 cup of hummus down the center of each wrap.
4. Add a sprinkle of chopped parsley or cilantro (if using). Roll up pinwheels tightly, and slice into rounds.
5. Serve immediately, or refrigerate for up to 2 hours before serving.
Cooking Time: 20-25 minutes (roasting vegetables)
Enjoy your delicious Hummus and Roasted Veggie Pinwheels!
Lentil and Mushroom Stuffed Rolls
Savor the flavors of a hearty, plant-based meal with these tender rolls filled with sautéed lentils and mushrooms.
Ingredients:
– 1 package active dry yeast (2 1/4 teaspoons)
– 3 cups all-purpose flour
– 1 teaspoon salt
– 1 tablespoon olive oil
– 1 cup warm water
– Filling ingredients:
+ 1 cup cooked lentils
+ 1 cup mixed mushrooms (button, cremini, shiitake), sliced
+ 2 cloves garlic, minced
+ 1/4 cup grated Parmesan cheese
+ Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine yeast, flour, and salt. Add olive oil and warm water; mix until dough forms.
3. Knead the dough for 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
4. Punch down the dough and roll out to 1/4-inch thickness.
5. Spoon the lentil-mushroom filling along one edge of the dough, leaving a 1/2-inch border. Fold the dough over the filling; press edges to seal.
6. Place rolls on the prepared baking sheet; bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Zucchini and Ricotta Roll-Ups
Add a delicious twist to your snack time with these zucchini and ricotta roll-ups, perfect for a quick and healthy bite.
Ingredients:
– 2 medium zucchinis
– 1 cup whole-milk ricotta cheese
– 1 tablespoon olive oil
– Salt, to taste
– Fresh parsley leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Slice zucchinis into 1/4-inch thick rounds.
3. In a medium bowl, combine ricotta cheese and a pinch of salt. Mix well.
4. Place a spoonful of the ricotta mixture onto each zucchini round, leaving a 1/2-inch border around the edges.
5. Roll up each zucchini round tightly, starting from one end. Place seam-side down on the prepared baking sheet.
6. Drizzle with olive oil and sprinkle with chopped parsley leaves, if desired.
7. Bake for 20-25 minutes or until tender.
Cooking Time: 20-25 minutes
Mediterranean Falafel Wraps
A flavorful and healthy wrap filled with crispy falafel, fresh vegetables, and creamy tzatziki sauce.
Ingredients:
– 1 cup cooked chickpeas
– 1/2 cup all-purpose flour
– 1/4 cup chopped parsley
– 1/4 cup chopped cilantro
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons lemon juice
– 1/4 cup olive oil
– Tzatziki sauce (store-bought or homemade)
– 4 large flour tortillas
– Sliced cucumber, tomato, red onion, and bell peppers
Instructions:
1. Preheat the oven to 375°F.
2. In a bowl, mix together chickpeas, flour, parsley, cilantro, baking powder, salt, and pepper.
3. Add lemon juice and olive oil; mix well.
4. Shape into small patties and bake for 15-20 minutes or until golden brown.
5. Assemble wraps by spreading tzatziki sauce on tortillas, adding falafel, cucumber, tomato, red onion, and bell peppers.
Cooking Time: 20-25 minutes
Quinoa and Kale Stuffed Collard Rolls
Transform collard greens into crispy wraps filled with nutritious quinoa and kale goodness.
Ingredients:
– 4-6 collard green leaves
– 1 cup cooked quinoa
– 2 cups curly kale, stems removed and chopped
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese or nutritional yeast for added flavor
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add garlic and cook until fragrant, about 1 minute.
3. Add chopped kale to the skillet and cook until wilted, about 3-4 minutes. Season with salt and pepper to taste.
4. In a separate bowl, mix cooked quinoa with the wilted kale mixture.
5. Lay a collard green leaf flat on a work surface. Place about 1/4 cup of the quinoa-kale mixture in the center of the leaf.
6. Fold the bottom half of the leaf up over the filling, then fold in the sides and roll up to form a neat package. Repeat with remaining leaves and filling.
7. Place rolls on a baking sheet lined with parchment paper, seam-side down.
8. Bake for 15-20 minutes or until collard leaves are crispy and golden brown.
Cooking Time: 15-20 minutes
Eggplant and Goat Cheese Rollatini
Transforming eggplant into tender, flavorful rolls is a breeze with this simple recipe. Pair it with creamy goat cheese for a delightful twist on traditional lasagna.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 8 oz fresh goat cheese, crumbled
– 1 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Brush both sides of eggplant slices with olive oil.
3. Grill or broil eggplant for 3-4 minutes per side, until tender and lightly charred.
4. In a mixing bowl, combine crumbled goat cheese, Parmesan cheese, parsley, garlic, salt, and pepper.
5. To assemble rolls: Place a grilled eggplant slice on a flat surface; spread about 2 tbsp of the cheese mixture along the center of the eggplant, leaving a 1-inch border on either side.
6. Roll up the eggplant tightly, but gently, to form a neat roll.
7. Repeat with remaining ingredients and cook for an additional 10-12 minutes, or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Curried Chickpea Lettuce Wraps
A flavorful and healthy twist on traditional wraps, this recipe combines the creamy texture of chickpeas with the warm spices of curry. Perfect for a quick lunch or snack.
Ingredients:
• 1 can chickpeas, drained and rinsed
• 2 tablespoons curry powder
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon honey
• Salt and pepper to taste
• 4-6 lettuce leaves (romaine or iceberg)
• Optional: avocado, tomato, cucumber, pickles, etc.
Instructions:
1. In a medium bowl, mix together chickpeas, curry powder, olive oil, onion, garlic, and honey until well combined.
2. Season with salt and pepper to taste.
3. Lay a lettuce leaf flat on a surface.
4. Spoon about 1/4 cup of the curried chickpea mixture onto the center of the lettuce leaf.
5. Add any desired toppings (avocado, tomato, cucumber, etc.).
6. Fold the lettuce leaves in half to enclose the filling.
7. Serve immediately and enjoy!
Cooking Time: 10-15 minutes
Pesto and Sun-Dried Tomato Tortilla Rolls
Add a flavorful twist to traditional tortilla rolls with the creamy richness of pesto and the sweetness of sun-dried tomatoes.
Ingredients:
– 8-10 large tortillas
– 1/4 cup pesto
– 1/2 cup sun-dried tomatoes, chopped
– 1/4 cup shredded mozzarella cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together pesto and sun-dried tomatoes.
3. Lay a tortilla flat on a work surface. Brush the edges with water.
4. Place about 1 tablespoon of the pesto-sun-dried tomato mixture in the center of the tortilla.
5. Sprinkle shredded mozzarella cheese over the filling.
6. Roll up the tortilla tightly, applying gentle pressure to compress the filling.
7. Repeat with remaining tortillas and filling.
8. Place rolls on a baking sheet lined with parchment paper, seam-side down.
9. Bake for 12-15 minutes or until lightly browned.
Cooking Time: 12-15 minutes
Beetroot and Feta Filo Rolls
A delicious twist on traditional spanakopita, these Beetroot and Feta Filo Rolls combine the earthy sweetness of roasted beetroot with the tanginess of crumbled feta cheese. Perfect as an appetizer or snack.
Ingredients:
– 1 package filo pastry sheets
– 2 large beetroot, peeled and roasted
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Olive oil for brushing
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out filo pastry sheets according to package instructions.
3. Mix roasted beetroot, crumbled feta cheese, and chopped parsley in a bowl.
4. Place a tablespoon of the beet-feta mixture onto the center of each filo sheet.
5. Brush edges with olive oil and fold into triangles or rectangles.
6. Place rolls on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Mexican Black Bean and Corn Taquitos
A flavorful and crispy twist on traditional taquitos, these Mexican-inspired snacks are perfect for a quick lunch or snack.
Ingredients:
– 1 cup cooked black beans, warmed
– 1 cup frozen corn kernels, thawed
– 1/2 cup shredded Monterey Jack cheese (divided)
– 6-8 corn tortillas
– Vegetable oil for frying
– Salt to taste
– Optional toppings: diced tomatoes, shredded lettuce, sour cream, salsa
Instructions:
1. Preheat the oil in a deep frying pan or a deep fryer to 375°F.
2. In a medium bowl, combine the warmed black beans and corn kernels. Stir until combined.
3. Place a tortilla on a flat surface. Spoon about 1 tablespoon of the bean and corn mixture onto the center of the tortilla.
4. Sprinkle 1/4 cup of shredded cheese on top of the filling.
5. Roll the tortilla tightly but gently to form a taquito shape.
6. Repeat with remaining ingredients.
7. Fry the taquitos in batches until golden brown, about 2-3 minutes per side.
8. Drain on paper towels and serve hot with desired toppings.
Cooking Time: Approximately 15-20 minutes
Greek Spinach and Feta Phyllo Rolls
Discover the flavors of Greece with these crispy, savory phyllo rolls filled with spinach, feta cheese, and a hint of nutmeg. Perfect as an appetizer or snack.
Ingredients:
– 1 package phyllo dough (usually found in the freezer section)
– 1/2 cup chopped fresh spinach
– 1/2 cup crumbled feta cheese
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1/4 teaspoon nutmeg
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Unroll phyllo dough and cut into 4 equal pieces.
3. In a bowl, mix together spinach, feta cheese, olive oil, onion, garlic, and nutmeg.
4. Place one piece of phyllo dough on a flat surface. Brush with a little water.
5. Place about 1/4 cup of the spinach-feta mixture onto the phyllo dough, leaving a 1-inch border around the edges.
6. Fold the bottom half of the phyllo dough up over the filling, then fold in the sides and roll into a neat package.
7. Repeat with remaining ingredients.
8. Place rolls on a baking sheet lined with parchment paper.
9. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Roasted Bell Pepper and Tofu Wraps
Savor the sweet and savory flavors of roasted bell peppers and crispy tofu wrapped in a warm tortilla.
Ingredients:
– 2 large bell peppers, any color
– 1 block firm tofu, drained and cut into small cubes
– 2 tablespoons olive oil
– 1 tablespoon soy sauce
– 1 teaspoon honey
– 4 whole wheat tortillas
– Salt and pepper to taste
– Optional: shredded lettuce, diced avocado, sliced red onion
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place bell peppers on a baking sheet and drizzle with olive oil.
3. Roast for 30-40 minutes or until skin is blistered and charred.
4. In a separate pan, heat soy sauce and honey over medium heat.
5. Add tofu and cook for 5-7 minutes or until golden brown.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
7. Assemble wraps by placing roasted bell pepper strips, tofu mixture, and optional toppings onto the tortilla.
Cooking Time: 45-50 minutes
Coconut and Mango Rice Paper Rolls
Experience the tropical flavors of coconut and mango wrapped up in a delicious rice paper roll.
Ingredients:
• 1 cup cooked white rice
• 1/2 cup shredded coconut
• 1 ripe mango, diced
• 1 tablespoon honey
• 1/4 teaspoon salt
• Rice paper sheets (about 20-25 sheets)
Instructions:
1. Cook the white rice according to package instructions. Allow it to cool.
2. In a small bowl, mix together shredded coconut and honey until well combined.
3. Add the diced mango to the coconut mixture and stir gently.
4. Place a cooled rice paper sheet on a flat surface.
5. Spread about 1/2 tablespoon of the coconut-mango mixture onto the center of the sheet, leaving a 1-inch border around it.
6. Fold in the left and right sides of the sheet over the filling, then roll up the sheet to form a tight cylinder.
7. Repeat with remaining ingredients and rice paper sheets.
Cooking Time: None (these are served chilled or at room temperature)
Baked Cauliflower and Cheese Rolls
Savor the rich flavors of roasted cauliflower and melted cheese wrapped in flaky pastry, perfect for a satisfying side dish or snack.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons olive oil
– 1/4 cup grated cheddar cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon butter, softened
– 1 sheet of frozen puff pastry, thawed
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss cauliflower florets with olive oil, salt, and pepper. Spread on the prepared baking sheet and roast for 20-25 minutes or until tender.
3. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
4. Arrange roasted cauliflower in the center of the pastry, leaving a 1-inch border around it.
5. Sprinkle cheddar and Parmesan cheese evenly over the cauliflower.
6. Fold the pastry edges over the filling, pressing gently to seal. Brush with softened butter.
7. Place rolls on the baking sheet and bake for an additional 15-20 minutes or until golden brown.
Cooking Time: 40-45 minutes
Summary
Get ready to roll with these 20 delicious vegetarian recipes! From savory sushi rolls to sweet pinwheels, there’s something for everyone. Try making Spicy Tofu Spring Rolls or Spinach and Cheese Phyllo Rolls as an appetizer. For a main course, opt for Sweet Potato and Black Bean Taquitos or Lentil and Mushroom Stuffed Rolls. And don’t forget about the snacks – Avocado and Cucumber Sushi Rolls make for a refreshing treat. Whether you’re a foodie or just looking to try something new, these recipes are sure to satisfy your cravings.
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