Spicy Vegetable Rolls Recipe

Name: Spicy Vegetable Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 oz brown rice; 1 tbsp wild rice; 2 None zucchini, trimmed, halved, sliced; 2 None Japanese eggplants, halved, sliced; 1 None onion, sliced into wedges; 1/4 cup oil; 4 oz canned chickpeas, rinsed, drained; 3.5 oz roasted peppers, sliced; 1/2 tbsp harissa paste; 5.25 oz baby spinach; 3.5 oz halloumi cheese, diced; 1/3 cup pine nuts, toasted; 16 sheets filo dough; 2 None eggs, lightly beaten; 2 tbsp za'atar spice; None None minted yogurt, to serve; None None lemon wedges, to serve

Servings: persons

2 oz brown rice
1 tbsp wild rice
2 None zucchini, trimmed, halved, sliced
2 None Japanese eggplants, halved, sliced
1 None onion, sliced into wedges
1/4 cup oil
4 oz canned chickpeas, rinsed, drained
3.5 oz roasted peppers, sliced
1/2 tbsp harissa paste
5.25 oz baby spinach
3.5 oz halloumi cheese, diced
1/3 cup pine nuts, toasted
16 sheets filo dough
2 None eggs, lightly beaten
2 tbsp za'atar spice
None None minted yogurt, to serve
None None lemon wedges, to serve

1
Preheat oven to 400u00b0F. Lightly grease and line a baking tray with parchment paper.
2
Combine rice. Cook in boiling salted water for 30-35 mins, until tender. Drain.
3
Heat a large, nonstick frying pan over high heat. Toss together zucchini, eggplants and onion in oil. Season. Working in batches, cook vegetables for 2-3 mins per side, until just tender. Return all vegetables in pan. Add chickpeas, peppers and harissa. Cook for 1-2 mins, until fragrant. Combine with rice and let cool. Add spinach, cheese and pine nuts. Set aside.
4
Working quickly, layer 4 sheets of filo dough together, lightly coating each with oil. Spoon 1/4 of vegetable mixture along long edge of pastry, leaving a 1 inch border. Brush edges with egg, folding in sides to enclose filling. Roll up tightly to form a log then shape into a coil. Transfer to prepared tray. Brush with egg and sprinkle with 2 tsp za'atar spice. Repeat with remaining filo dough and filling. Bake for 10-15 mins, until golden and crisp.
5
Serve with yogurt and lemon wedges.

597

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 oz brown rice, 1 tbsp wild rice, 2 None zucchini, trimmed, halved, sliced, 2 None Japanese eggplants, halved, sliced, and more.

Yes, Spicy Vegetable Rolls falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Vegetable Rolls

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