When it comes to delicious, easy-to-make snacks or meals on-the-go, vegetarian rolls are a great option. Whether you’re looking for something fresh and spring-inspired or hearty and comforting, there’s a vegetarian roll recipe out there for every occasion. In this article, we’ll explore 18 mouth-watering vegetarian roll recipes that showcase the versatility of this tasty food format.
From sushi-style wraps to crispy spring rolls, and from savory hummus-filled phyllo sheets to creamy quinoa burritos, these recipes will take you on a culinary journey around the world. With their ease of preparation, impressive presentation, and varied flavors, vegetarian roll recipes are perfect for everything from family gatherings to office potlucks.
In the following pages, we’ll dive into each of these 18 delectable recipes, highlighting the ingredients, instructions, and tips to help you create your own delicious vegetarian rolls at home.
Spring Vegetable Rice Paper Rolls
Delight in the freshness of spring with these vibrant rice paper rolls filled with a colorful medley of seasonal vegetables.
Ingredients:
– 1 package rice paper wrappers (about 20-24 sheets)
– 1/2 cup mixed spring vegetables, thinly sliced (such as carrots, bell peppers, cucumber, and avocado)
– 1/4 cup chopped fresh cilantro
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
Instructions:
1. Fill a large bowl with warm water.
2. Place a rice paper wrapper in the water for about 10-15 seconds, until soft and pliable.
3. Remove the wrapper from the water and place it on a clean surface.
4. Arrange about 1/4 cup of sliced vegetables along the center of the wrapper, leaving a 1-inch border at each end.
5. Sprinkle chopped cilantro over the vegetables.
6. Drizzle soy sauce and sesame oil over the filling.
7. Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll up to form a tight cylinder.
8. Repeat with remaining wrappers and filling.
Cooking Time: None required! Serve immediately or store in an airtight container for up to 2 days.
Avocado and Cucumber Sushi Rolls
A unique twist on traditional sushi rolls, this recipe combines the creaminess of avocado with the crispness of cucumber for a refreshing and healthy snack.
Ingredients:
– 1 ripe avocado, sliced into thin pieces
– 2 cucumbers, peeled and thinly sliced
– 1/4 cup short-grain Japanese rice (cooked according to package instructions)
– 1 sheet of nori seaweed sheets
– Sesame seeds for garnish (optional)
Instructions:
1. Prepare the sushi rice according to package instructions.
2. Lay a nori sheet flat on a cutting board.
3. Spread a thin layer of cooked sushi rice onto the nori, leaving a 1-inch border at the top.
4. Arrange sliced avocado and cucumber in the middle of the rice.
5. Roll the sushi using a bamboo sushi mat or your hands, applying gentle pressure to form a compact roll.
6. Slice into individual pieces and garnish with sesame seeds if desired.
Cooking Time: 10-15 minutes (including preparation time)
Spicy Sweet Potato Spring Rolls
Elevate your spring roll game with the combination of sweet and spicy flavors, featuring roasted sweet potatoes and a hint of heat.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1/4 cup vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8-10 spring roll wrappers (usually found in the produce section)
– Optional: chopped cilantro or scallions for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Roast sweet potatoes for 45-50 minutes, or until tender and caramelized.
2. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add ginger, cumin, smoked paprika, salt, and pepper to the skillet; cook for an additional minute, stirring constantly.
4. Allow the mixture to cool slightly.
5. Once sweet potatoes are done roasting, let them cool as well.
6. To assemble spring rolls, place a wrapper on a flat surface. Place about 1/4 cup of sweet potato mixture in the center of the wrapper. Fold bottom half up over filling, then fold in sides and roll up to form a tight cylinder. Repeat with remaining wrappers and filling.
7. Cook spring rolls by pan-frying them in hot oil until crispy and golden brown, or bake at 375°F (190°C) for about 10-12 minutes, or until lightly browned.
Cooking Time: Approximately 1 hour and 15 minutes
Mediterranean Veggie Wrap Rolls
A flavorful and healthy snack that combines the freshness of Mediterranean herbs with the convenience of a wrap roll. Perfect for a quick lunch or as a satisfying on-the-go treat.
Ingredients:
– 1 cup cooked chickpeas
– 1/2 cup hummus
– 1/4 cup chopped cucumber
– 1/4 cup sliced red bell pepper
– 1/4 cup crumbled feta cheese (optional)
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh mint
– Salt and pepper to taste
– 6-8 whole wheat tortilla wraps
Instructions:
1. In a small bowl, mix together chickpeas, hummus, cucumber, bell pepper, feta cheese (if using), parsley, and mint.
2. Lay a tortilla wrap flat on a clean surface.
3. Place about 1/4 cup of the veggie mixture along the center of the tortilla.
4. Roll up the wrap tightly but gently, applying even pressure to form a compact roll.
5. Repeat with remaining ingredients and wraps.
6. Serve immediately or store in an airtight container for up to 24 hours.
Cooking Time: 10 minutes (prep only)
Thai-Inspired Peanut Tofu Rolls
A flavorful and refreshing appetizer or snack, these Thai-inspired peanut tofu rolls combine the creaminess of peanut sauce with the crunch of crispy tofu and fresh veggies.
Ingredients:
– 1 block extra-firm tofu, drained and cut into small cubes
– 1/2 cup creamy peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– 1 cup mixed vegetables (bell peppers, carrots, cucumber)
– 1 package spring roll wrappers (usually found in the frozen section or international aisle)
Instructions:
1. In a blender or food processor, combine peanut butter, soy sauce, rice vinegar, honey, ginger, and red pepper flakes (if using). Blend until smooth.
2. Cut tofu into small cubes and pan-fry until crispy.
3. Fill spring roll wrappers with a few pieces of fried tofu, some mixed vegetables, and a spoonful of the peanut sauce.
4. Roll up tightly and serve immediately.
Cooking Time: 15-20 minutes
Roasted Bell Pepper and Hummus Rolls
Elevate your snack game with these flavorful and nutritious rolls, packed with roasted bell peppers and creamy hummus.
Ingredients:
– 1 package of whole wheat or pita bread (6-8 pieces)
– 2 large bell peppers, any color
– 1/4 cup hummus
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh parsley or cilantro for garnish
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Roast the bell peppers by placing them on a baking sheet, drizzling with olive oil, and seasoning with salt and pepper.
3. Roast for 30-40 minutes, or until the skin is blistered and charred.
4. Remove from the oven and let cool.
5. Slice off the tops of the bread pieces and hollow out the insides.
6. Spread a tablespoon of hummus inside each roll.
7. Stuff each roll with roasted bell pepper strips.
8. Serve warm, garnished with chopped parsley or cilantro if desired.
Cooking Time: 30-40 minutes (roasting time), plus 5-10 minutes for assembling the rolls.
Quinoa and Black Bean Burrito Rolls
Get ready to roll up a flavorful and nutritious meal with this quinoa and black bean burrito recipe!
Ingredients:
– 1 cup cooked quinoa
– 1 can black beans, drained and rinsed
– 1/2 cup chopped red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 6-8 whole wheat tortillas
– Optional toppings: avocado, salsa, shredded cheese, sour cream
Instructions:
1. In a medium bowl, combine cooked quinoa, black beans, red bell pepper, cilantro, olive oil, garlic, and cumin. Mix well.
2. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
3. Spoon about 1/2 cup of the quinoa mixture onto the center of each tortilla, leaving a small border around the edges.
4. Fold the bottom half up over the filling, then fold in the sides and roll up tightly to form a burrito.
5. Serve with your choice of toppings.
Cooking Time: 15-20 minutes
Grilled Zucchini and Goat Cheese Rolls
Elevate your summer gatherings with these flavorful and visually appealing Grilled Zucchini and Goat Cheese Rolls. A perfect blend of crispy, smoky zucchini and creamy goat cheese wrapped in a tender flaky pastry.
Ingredients:
– 4-6 medium zucchinis
– 1 sheet puff pastry, thawed
– 2 tablespoons olive oil
– 1/2 cup crumbled goat cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Slice zucchinis into 1/4-inch thick rounds.
3. Brush both sides with olive oil and season with salt and pepper.
4. Grill zucchinis for 3-4 minutes per side, until tender and slightly charred.
5. Roll out puff pastry to a thickness of about 1/8 inch.
6. Arrange grilled zucchini slices on one half of the pastry, leaving a 1-inch border.
7. Sprinkle crumbled goat cheese over zucchini.
8. Fold other half of pastry over filling and press edges to seal.
9. Brush tops with egg wash (beaten egg mixed with 1 tablespoon water) for golden glaze.
10. Bake at 400°F (200°C) for 15-20 minutes, until pastry is golden brown.
Cooking Time: 30-40 minutes
Crispy Tofu and Kimchi Rolls
A fusion of crispy tofu, spicy kimchi, and soft rice paper creates a unique and flavorful snack.
Ingredients:
– 1 block extra-firm tofu, drained and cut into small cubes
– 1/2 cup kimchi, chopped
– 1/4 cup vegetable oil
– 8-10 rice paper wrappers
– 1 tablespoon soy sauce (optional)
– Sesame seeds or chopped scallions for garnish (optional)
Instructions:
1. Heat the vegetable oil in a non-stick pan over medium-high heat.
2. Add the tofu cubes and cook until crispy, about 3-4 minutes per side.
3. In a separate pan, warm the kimchi over low heat.
4. To assemble the rolls, place a rice paper wrapper on a flat surface. Arrange 2-3 pieces of crispy tofu in the center of the wrapper.
5. Add a spoonful of warmed kimchi on top of the tofu.
6. Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll up tightly.
7. Serve immediately, or store in an airtight container for up to 2 hours.
Cooking Time: 15-20 minutes
Spinach and Feta Phyllo Rolls
Elevate your snack game with these crispy, flavorful phyllo rolls packed with spinach and feta cheese. Perfect for a quick lunch or as a delightful appetizer.
Ingredients:
– 1 package of phyllo dough (usually found in the freezer section)
– 1/2 cup fresh spinach leaves, chopped
– 1/2 cup crumbled feta cheese
– 1/4 cup olive oil
– Salt and pepper to taste
– Optional: lemon wedges for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. Thaw phyllo dough according to package instructions.
3. In a bowl, mix together chopped spinach and crumbled feta cheese.
4. Lay out one sheet of phyllo dough on a flat surface. Brush with olive oil.
5. Place about 1 tablespoon of the spinach-feta mixture at the bottom of the phyllo sheet, leaving a 1-inch border.
6. Roll the phyllo up tightly, but gently, to form a log shape.
7. Repeat with remaining ingredients and phyllo sheets.
8. Place rolls on a baking sheet lined with parchment paper, seam-side down.
9. Bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Carrot and Cabbage Summer Rolls
Beat the heat with these refreshing summer rolls packed with crunchy carrot and cabbage filling, wrapped in a delicate rice paper wrapper.
Ingredients:
– 2 cups shredded carrot
– 1 cup shredded cabbage
– 1/4 cup chopped cilantro
– 2 cloves garlic, minced
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Rice paper wrappers (about 8-10 sheets)
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine carrot, cabbage, cilantro, garlic, soy sauce, honey, and sesame oil. Mix well.
2. Lay a rice paper wrapper flat on a clean surface. Place about 1/4 cup of the filling mixture onto the center of the wrapper.
3. Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up to form a tight cylinder. Repeat with remaining wrappers and filling.
4. Heat about 1 inch of vegetable oil in a large skillet or wok over medium-high heat. Fry the rolls in batches until they’re golden brown, about 2-3 minutes per side.
5. Serve warm with your favorite dipping sauce.
Cooking Time: About 15-20 minutes
Vegan Lentil and Mushroom Rolls
A flavorful and satisfying vegan snack that combines the earthiness of lentils and mushrooms with a crispy, golden-brown exterior.
Ingredients:
– 1 cup cooked lentils
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), finely chopped
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon vegan egg substitute (such as flaxseed or chia seed)
– 1 cup whole wheat breadcrumbs
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix together cooked lentils, chopped mushrooms, olive oil, onion, garlic, thyme, salt, and pepper.
3. Stir in vegan egg substitute until well combined.
4. Add breadcrumbs and stir until just combined.
5. Using wet hands, shape mixture into 6-8 rolls.
6. Place rolls on a baking sheet lined with parchment paper.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Eggplant and Basil Rice Rolls
This recipe combines the sweetness of eggplant with the brightness of basil, all wrapped up in a crispy rice flour sheet. Perfect as an appetizer or main course.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 cup cooked white rice
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh basil
– 1 sheet of rice flour wrap (or substitute with spring roll wrappers)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Brush eggplant slices with olive oil and season with salt and pepper.
3. Roast eggplant in the oven for 20-25 minutes, or until tender and lightly browned.
4. In a bowl, combine cooked rice, minced garlic, and chopped basil.
5. Place a sheet of rice flour wrap on a flat surface. Place a portion of the rice mixture at one end, leaving a small border around it.
6. Arrange 2-3 roasted eggplant slices on top of the rice mixture.
7. Fold the bottom half of the wrap up over the filling, then fold in the sides and roll up tightly to form a neat cylinder. Repeat with remaining ingredients.
8. Serve warm or at room temperature.
Cooking Time: 25 minutes
Curried Chickpea and Mango Rolls
Experience the vibrant flavors of India with these aromatic Curried Chickpea and Mango Rolls. Crunchy, flavorful, and delightfully sweet, these rolls are perfect as a snack or appetizer.
Ingredients:
– 1 cup cooked chickpeas
– 1 ripe mango, diced
– 2 tablespoons curry powder
– 1 teaspoon cumin
– 1/4 teaspoon cayenne pepper (optional)
– 1 tablespoon olive oil
– 1 package of puff pastry, thawed
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, mix together chickpeas, mango, curry powder, cumin, and cayenne pepper (if using).
3. Roll out puff pastry on a floured surface to desired thickness.
4. Spoon about 1 tablespoon of the curried mixture onto one half of the pastry, leaving a 1/2-inch border.
5. Fold the other half over the filling and press edges to seal. Use a fork to crimp.
6. Place rolls on prepared baking sheet and brush with olive oil.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Beetroot and Arugula Wrap Rolls
Add some color and flavor to your day with these vibrant wrap rolls filled with sweet beetroot, peppery arugula, and creamy goat cheese. Perfect as a snack or light lunch.
Ingredients:
– 1 large beetroot, peeled and cooked
– 4-6 arugula leaves
– 2 tablespoons goat cheese crumbles
– 2 large flour tortillas (whole wheat or white)
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the cooked beetroot into thin strips.
3. In a bowl, mix together arugula leaves and goat cheese crumbles.
4. Place a tortilla on a flat surface. Spread a quarter of the beetroot strips along the center of the tortilla, leaving a 1-inch border.
5. Top with a quarter of the arugula-goat cheese mixture.
6. Fold the bottom edge up over the filling, then fold in the sides and roll up tightly to form a neat cylinder. Repeat with remaining ingredients.
7. Place the rolls seam-side down on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
8. Bake for 10-12 minutes or until lightly toasted.
Cooking Time: 10-12 minutes
Pesto and Sun-Dried Tomato Rolls
Elevate your bread game with these flavorful rolls, packed with the savory goodness of pesto and sun-dried tomatoes.
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 tablespoons olive oil
– 1 teaspoon salt
– 3 cups all-purpose flour
– 1/4 cup pesto sauce
– 1/2 cup chopped sun-dried tomatoes
– 1 tablespoon grated Parmesan cheese (optional)
Instructions:
1. In a large mixing bowl, combine warm water and yeast. Let it sit for 5-7 minutes until frothy.
2. Add olive oil, salt, and 2 cups of flour to the bowl. Mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 10 minutes until smooth.
4. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour.
5. Preheat oven to 375°F (190°C). Punch down the dough and roll out into 12-15 equal pieces.
6. Roll each piece into a ball, then flatten slightly into a disk shape. Place a spoonful of pesto sauce and sun-dried tomatoes in the center.
7. Fold the edges over to form a ball, pressing gently to seal. Repeat with remaining dough and filling.
8. Bake for 15-20 minutes or until golden brown.
Cooking Time: 20 minutes
Jalapeño and Cream Cheese Pinwheel Rolls
Elevate your snack game with these Jalapeño and Cream Cheese Pinwheel Rolls, featuring a bold combination of spicy and savory flavors.
Ingredients:
– 1 package (16 oz) of cream cheese, softened
– 2 jalapeños, seeded and chopped
– 1/4 cup grated cheddar cheese
– 1 egg, beaten
– 1 tablespoon butter, melted
– 1 package (8 oz) of biscuit or crescent roll dough
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, mix together softened cream cheese, chopped jalapeños, and grated cheddar cheese until well combined.
3. Roll out the biscuit or crescent roll dough to a thickness of about 1/8 inch.
4. Spread the cream cheese mixture evenly over the center of the dough, leaving a 1-inch border on either side.
5. Roll up the dough tightly, starting from one end.
6. Cut into 12-15 equal pieces and place on a baking sheet lined with parchment paper.
7. Bake for 12-15 minutes or until golden brown.
Cooking Time: 12-15 minutes
Herbed Tofu and Cucumber Sushi Rolls
A refreshing twist on traditional sushi, these rolls combine the creamy flavor of herbed tofu with the coolness of cucumber. Perfect for a light and healthy meal or snack.
Ingredients:
– 1 block firm tofu, drained and crumbled
– 2 tablespoons chopped fresh herbs (such as parsley, basil, or cilantro)
– 1/4 cup soy sauce
– 1/4 cup rice vinegar
– 1 cucumber, sliced into thin strips
– 1 sheet of nori seaweed
– Sushi rice (cooked according to package instructions)
Instructions:
1. In a small bowl, mix together tofu, herbs, soy sauce, and rice vinegar.
2. Lay a sheet of nori seaweed flat on a cutting board.
3. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
4. Place a few slices of cucumber in the middle of the rice.
5. Top with the herbed tofu mixture.
6. Roll up tightly using a bamboo sushi mat or your hands.
7. Slice into individual pieces and serve.
Cooking Time: 15-20 minutes
Summary
Get ready to roll with these 18 delicious vegetarian recipes! From spring-inspired rice paper rolls to spicy sweet potato spring rolls, there’s something for every occasion. Enjoy refreshing sushi rolls filled with avocado and cucumber or quinoa and black beans. Satisfy your cravings with crispy tofu and kimchi rolls or roasted bell pepper and hummus wraps. Perfect for a quick snack or a special meal, these vegetarian roll recipes are sure to please. Whether you’re in the mood for something light and fresh or rich and savory, there’s a recipe here that’s sure to hit the spot.
