Irresistible Cheesy Baked Vegetable Rolls
Savor these golden Cheesy Baked Vegetable Rolls — a mouthwatering combination of creamy cheese and colorful vegetables wrapped in crisp pastry. Baked, not fried, they make the perfect guilt-free appetizer or snack.
Equipment
- Mixing Bowl
- Oven
- Baking sheet
- Parchment Paper
- Brush
- Knife
- Spatula
Ingredients
Filling
- 1 cup mixed vegetables carrots, bell peppers, spinach
- 1 cup shredded cheese cheddar or mozzarella
- ½ cup cream cheese softened
- salt to taste
- black pepper to taste
Wrapping
- 1 package spring roll wrappers
- 1 tbsp olive oil for brushing
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Chop the mixed vegetables into small pieces to ensure even cooking.
- In a large mixing bowl, combine the vegetables, shredded cheese, cream cheese, salt, and pepper. Mix until evenly blended.
- Lay out one spring roll wrapper on a clean surface, positioned like a diamond.
- Spoon a portion of the filling onto one edge of the wrapper. Fold in the sides and roll tightly to seal.
- Brush each roll lightly with olive oil for a crispy finish.
- Place the rolls seam-side down on the baking sheet, leaving space between each one.
- Bake for 20–25 minutes, or until golden brown and crisp.
- Allow to cool slightly before serving. Enjoy warm with your favorite dipping sauce.
Notes
For extra flavor, try adding herbs like parsley or cilantro to the filling. Store leftovers in an airtight container for up to 3 days and reheat in the oven to retain crispiness. To make vegan rolls, substitute with dairy-free cheese and plant-based cream cheese.