Getting creative with vegetables has never been more delicious than with these 19 flavorful vegetarian roll recipes. Whether you’re looking for a quick and easy snack, a healthy lunch option, or a show-stopping dinner party main course, this collection has got you covered. From crispy tofu spring rolls to Mediterranean falafel wraps, each recipe offers a unique flavor profile and texture that’s sure to please even the most discerning palates.
In this article, we’ll take you on a culinary journey around the world, exploring vegetarian roll recipes from Asia, Latin America, Europe, and beyond. You’ll find inspiration for everything from snacks and appetizers to main courses and desserts. So go ahead, get rolling, and discover the endless possibilities of plant-based cuisine!
Crispy Tofu Spring Rolls with Peanut Sauce
Elevate your snack game with these addictive crispy tofu spring rolls, served with a rich and creamy peanut sauce.
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 1/2 cup of cornstarch
– 1/4 cup of vegetable oil
– 2 tablespoons of soy sauce
– 2 tablespoons of rice vinegar
– 1 tablespoon of sesame oil
– 1 package of spring roll wrappers (usually found in the produce section)
– Peanut sauce ingredients: 1/2 cup of creamy peanut butter, 1/4 cup of soy sauce, 2 tablespoons of honey, 2 tablespoons of rice vinegar, and 1 tablespoon of water
Instructions:
1. In a bowl, mix together tofu, cornstarch, vegetable oil, soy sauce, rice vinegar, and sesame oil.
2. Prepare the spring roll wrappers by cutting them into desired sizes.
3. Place a spoonful of the tofu mixture onto the center of each wrapper.
4. Fold the bottom half up over the filling, then fold in the sides and roll up to form a tight cylinder.
5. Heat about 1-2 inches of vegetable oil in a deep frying pan to 350°F (175°C).
6. Fry the spring rolls for 3-4 minutes on each side, until crispy and golden brown.
7. Serve with peanut sauce made by whisking together all ingredients.
Cooking Time: 15-20 minutes
Avocado and Cucumber Sushi Rolls
Experience the perfect blend of creamy avocado and cool cucumber wrapped in a delicate sushi roll. This easy-to-make recipe is perfect for a light and satisfying meal or snack.
Ingredients:
– 1 ripe avocado, sliced
– 2 cucumbers, peeled and thinly sliced
– 1/2 cup short-grain Japanese rice (such as sushi rice)
– 1/4 cup water
– 1 tablespoon rice vinegar
– 1 sheet nori seaweed
– Salt to taste
Instructions:
1. Prepare the sushi rice according to package instructions with 1/4 cup of water and 1 tablespoon of rice vinegar.
2. Cut a sheet of nori seaweed in half.
3. Spread a thin layer of prepared sushi rice onto the nori, leaving a 1-inch border at the top.
4. Place 2-3 slices of avocado and cucumber horizontally in the middle of the rice.
5. Roll the sushi using a bamboo sushi mat or your hands, applying gentle pressure.
6. Slice into 8 equal pieces.
7. Serve immediately and enjoy!
Cooking Time: 15 minutes
Spiced Sweet Potato and Black Bean Taquitos
Elevate your snack game with these crispy, flavorful taquitos filled with a sweet potato and black bean mixture infused with warming spices. Perfect for a quick lunch or evening pick-me-up.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 can black beans, drained and rinsed
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine mashed sweet potatoes, black beans, cilantro, olive oil, cumin, smoked paprika, salt, and pepper. Mix well.
2. Lay a tortilla flat and spoon about 1/4 cup of the sweet potato mixture onto the center of the tortilla.
3. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll up into a tight taquito shape. Repeat with remaining ingredients.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry taquitos until crispy and golden, about 3-4 minutes per side.
5. Serve warm with your favorite toppings, such as salsa, avocado, or sour cream.
Cooking Time: 15-20 minutes
Thai-Inspired Veggie Summer Rolls with Mango
A refreshing twist on traditional summer rolls, this recipe combines the sweetness of mango with the savory flavors of Thai-inspired vegetables.
Ingredients:
– 1 package of rice paper wrappers (summer roll wrappers)
– 2 cups mixed summer vegetables (such as carrots, zucchini, bell peppers, and sprouts)
– 1 ripe mango, diced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 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 it becomes pliable.
3. Remove the wrapper from the water and place it on a clean surface.
4. Arrange about 1/4 cup of mixed summer vegetables along the center of the wrapper.
5. Top with diced mango, chopped cilantro, soy sauce, and lime juice.
6. Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder.
7. Repeat with remaining wrappers and filling.
8. Serve immediately, or store in an airtight container for up to 24 hours.
Cooking Time: 15 minutes
Mediterranean Falafel Wraps with Tahini Dressing
Savor the flavors of the Mediterranean with these crispy, flavorful falafel wrapped in a warm pita and topped with creamy tahini dressing.
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup all-purpose flour
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon cumin
– Salt and pepper to taste
– Vegetable oil for frying
– Pita bread (6-8 inches)
– Tahini dressing (recipe below)
– Optional: lettuce, tomato, pickled turnips, sumac, and cilantro
Tahini Dressing:
– 1/2 cup tahini
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– Salt to taste
– Water as needed
Instructions:
1. Preheat oil in a deep frying pan to medium-high heat.
2. In a bowl, mix chickpeas, flour, parsley, garlic, cumin, salt, and pepper.
3. Form into 4-6 patties depending on desired size.
4. Fry falafel for 3-4 minutes per side or until golden brown.
5. Warm pita bread by wrapping in a damp paper towel and microwaving for 20 seconds.
6. Assemble wraps with falafel, tahini dressing, and optional toppings.
Cooking Time: 15-20 minutes (includes frying time)
Rainbow Veggie Pinwheels with Cream Cheese
Add a burst of color and flavor to your day with these vibrant pinwheels, perfect for snacking or as a fun addition to lunchboxes. Made with a rainbow of veggies and creamy cheese, they’re sure to please kids and adults alike!
Ingredients:
– 1 package of whole wheat tortilla wraps
– 8 oz cream cheese, softened
– 1 cup shredded carrot
– 1 cup shredded zucchini
– 1/2 cup chopped bell peppers (any color)
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together cream cheese, carrot, zucchini, bell peppers, and parsley until well combined.
3. Lay out a tortilla wrap and spread about 1/4 cup of the veggie-cheese mixture along the center of the wrap, leaving a small border at each end.
4. Roll up the wrap tightly but gently to form a pinwheel shape.
5. Repeat with remaining ingredients and wraps.
6. Place pinwheels on a baking sheet lined with parchment paper and bake for 12-15 minutes or until lightly browned.
Cooking Time: 12-15 minutes
Baked Zucchini and Cheese Roll-Ups
This recipe combines the flavors of zucchini and cheese to create a tasty and nutritious snack or side dish. Perfect for a quick weeknight dinner or as a healthy alternative to traditional snacks.
Ingredients:
– 2 medium zucchinis
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the zucchinis into 1/8-inch thick rounds.
3. In a bowl, mix together mozzarella and Parmesan cheese.
4. Place a spoonful of the cheese mixture onto the center of each zucchini round.
5. Roll up each round tightly, starting from one end.
6. Place the roll-ups seam-side down on a baking sheet lined with parchment paper.
7. Brush with olive oil and season with salt and pepper to taste.
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Spinach and Ricotta Stuffed Cannelloni
This classic Italian dish combines tender pasta tubes with a creamy spinach and ricotta filling, topped with melted mozzarella cheese. A perfect comfort food for any occasion!
Ingredients:
– 12-16 cannelloni tubes
– 1 package frozen chopped spinach, thawed and drained
– 8 oz ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 cup marinara sauce
– 8 oz mozzarella cheese, shredded
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook cannelloni tubes according to package instructions. Drain and set aside.
3. In a mixing bowl, combine spinach, ricotta cheese, Parmesan cheese, egg, salt, and pepper. Mix well.
4. Stuff each cooked cannelloni tube with the spinach-ricotta mixture, leaving a small border at the top.
5. Place the stuffed cannelloni in a baking dish and cover with marinara sauce.
6. Top with shredded mozzarella cheese.
7. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Korean Kimchi and Tofu Lettuce Wraps
Experience the bold flavors of Korea with this simple and refreshing wrap recipe, combining spicy kimchi, crispy tofu, and crunchy lettuce leaves.
Ingredients:
– 1/2 cup kimchi (homemade or store-bought)
– 1 block firm tofu, drained and cut into small cubes
– 4-6 lettuce leaves ( Romaine or Iceberg work well)
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Optional: chopped green onions, toasted sesame seeds, or crispy garlic for garnish
Instructions:
1. Preheat a non-stick pan with 1 tablespoon of sesame oil over medium-high heat.
2. Add tofu cubes and cook until golden brown on all sides (about 5 minutes). Season with soy sauce, rice vinegar, salt, and pepper.
3. Warm the kimchi by stirring it with a spoon or placing it in the microwave for 10-15 seconds.
4. Assemble the wraps by placing a lettuce leaf on a flat surface, followed by a few pieces of tofu, some kimchi, and any desired garnishes.
5. Serve immediately and enjoy!
Cooking Time: About 10-12 minutes (including prep time)
Mushroom and Lentil Stuffed Cabbage Rolls
A hearty and flavorful vegetarian dish that combines the earthy flavors of mushrooms, lentils, and cabbage.
Ingredients:
– 1 medium head of cabbage, outer leaves removed
– 1 cup cooked lentils
– 1/2 cup sautéed mushrooms (button or cremini work well)
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 cup tomato sauce
– 1 cup shredded mozzarella cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Blanch the cabbage leaves in boiling water for 5-7 minutes, or until pliable.
3. In a large bowl, combine cooked lentils, sautéed mushrooms, chopped onion, garlic, and paprika. Season with salt and pepper to taste.
4. Lay a cabbage leaf flat on a work surface. Place about 1/4 cup of the lentil mixture in the center of the leaf.
5. Roll the cabbage leaf into a neat package, folding in the sides as you go. Repeat with remaining leaves and filling.
6. Place the rolls seam-side down in a baking dish. Pour tomato sauce over the rolls and top with shredded mozzarella cheese (if using).
7. Bake for 30-40 minutes or until the cabbage is tender and the filling is heated through.
Cooking Time: 30-40 minutes
Jamaican Jerk Spiced Veggie Patties
Elevate your veggie burger game with this flavorful and aromatic Jamaican-inspired recipe. These patties combine the richness of sweet potatoes, the tanginess of bell peppers, and the boldness of jerk spices.
Ingredients:
– 1 medium sweet potato, cooked and mashed
– 1/2 cup black beans, cooked and mashed
– 1/4 cup finely chopped red bell pepper
– 1 tablespoon jerk seasoning (see note)
– 1 tablespoon breadcrumbs
– 1 egg, lightly beaten
– Salt and pepper to taste
– Cooking oil or non-stick spray for frying
Instructions:
1. In a large bowl, combine mashed sweet potato, black beans, red bell pepper, jerk seasoning, and breadcrumbs. Mix well.
2. Add the egg and mix until just combined.
3. Divide the mixture into 4-6 portions, depending on desired patty size.
4. Shape each portion into a ball and flatten slightly into patties.
5. Heat about 1/2 inch of oil or non-stick spray in a large skillet over medium-high heat. Cook patties for 3-4 minutes per side, until golden brown and crispy.
Cooking Time: Approximately 6-8 minutes total
Vietnamese Rice Paper Rolls with Vermicelli
These delicate and flavorful rolls are a staple of Vietnamese cuisine, perfect for a light and refreshing meal or snack. With the addition of vermicelli noodles, they’re even more satisfying.
Ingredients:
– 1 package rice paper wrappers
– 1/2 cup cooked vermicelli noodles
– 1/4 cup shredded carrot
– 1/4 cup sliced cucumber
– 1/4 cup chopped cilantro
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– Salt and pepper to taste
Instructions:
1. Soak a rice paper wrapper in warm water for about 30 seconds, until it becomes pliable.
2. Place the wrapper on a clean surface and arrange 1/4 cup of vermicelli noodles in the center.
3. Add shredded carrot, sliced cucumber, and chopped cilantro on top of the noodles.
4. Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up into a tight cylinder.
5. Repeat with remaining ingredients and wrappers.
Cooking Time:
– Preparation time: 15 minutes
– Assembly time: 10-12 minutes
– Total time: 25-27 minutes
Garlicky Kale and Hummus Tortilla Roll-Ups
A delicious twist on traditional wraps, these flavorful roll-ups combine the creaminess of hummus with the earthiness of kale and a hint of garlic.
Ingredients:
– 1 package of whole wheat tortillas (8-10 count)
– 2 cups of curly kale, stems removed and chopped
– 3 cloves of garlic, minced
– 1/4 cup of hummus
– 1 tablespoon of olive oil
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, massage the kale with olive oil, salt, and minced garlic until the leaves are tender.
3. Spread about 1/4 cup of hummus on each tortilla, leaving a small border around the edges.
4. Place about 1/2 cup of the garlicky kale mixture onto the center of each tortilla, leaving room for rolling.
5. Roll up the tortillas tightly and place seam-side down on a baking sheet lined with parchment paper.
6. Bake for 12-15 minutes or until the tortillas are crispy and the filling is heated through.
Cooking Time: 15 minutes
Roasted Red Pepper and Goat Cheese Phyllo Rolls
Elevate your appetizer game with these crispy phyllo rolls filled with the sweet, smoky flavor of roasted red peppers and tangy goat cheese.
Ingredients:
– 1 package of phyllo dough (usually found in the freezer section)
– 2 large red bell peppers
– 1/4 cup goat cheese, crumbled
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: fresh parsley or thyme for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the red bell peppers in the oven for about 30-40 minutes, or until the skin is blistered and charred.
3. Let the peppers cool, then peel off the skin, discarding it.
4. In a bowl, mix together the roasted pepper flesh and crumbled goat cheese.
5. Unroll the phyllo dough and cut into desired roll shapes (about 1-inch wide).
6. Brush each piece with olive oil and place about 1 tablespoon of the pepper-cheese mixture in the center.
7. Fold the phyllo over the filling, pressing edges to seal.
8. Bake for 15-20 minutes or until golden brown.
Cooking Time: 25-30 minutes
Curried Chickpea and Quinoa Burritos
This recipe combines the comfort of a warm burrito with the nutritious boost of quinoa, chickpeas, and curry spices. Perfect for a quick and easy meal or snack.
Ingredients:
– 1 cup cooked quinoa
– 1 can chickpeas (drained and rinsed)
– 2 tablespoons curry powder
– 1 onion, diced
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 4 large tortillas
– Optional: avocado, salsa, shredded cheese for topping
Instructions:
1. In a medium bowl, mix together quinoa, chickpeas, curry powder, onion, bell pepper, garlic, and cumin.
2. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
3. Spoon about 1/4 cup of the curried quinoa mixture onto the center of each tortilla.
4. Fold the bottom half up over the filling, then fold in the sides and roll into a neat burrito.
5. Serve with desired toppings, if using.
Cooking Time: 10-15 minutes
Crispy Eggplant and Mozzarella Rollatini
Elevate your pasta game with this simple yet impressive Italian-inspired dish, featuring crispy eggplant slices wrapped around creamy mozzarella cheese.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 8 oz fresh mozzarella cheese, sliced into thin strips
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten (for egg wash)
– Salt and pepper to taste
– Olive oil for frying
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together breadcrumbs and Parmesan cheese.
3. Dip each eggplant slice in the beaten egg, then coat in breadcrumb mixture, pressing gently to adhere.
4. Heat about 1/2 inch of olive oil in a large skillet over medium-high heat. Fry eggplant slices until golden brown, about 2-3 minutes per side. Drain on paper towels.
5. In a separate baking dish, arrange fried eggplant slices. Place a mozzarella strip in the center of each slice, then roll up tightly. Repeat with remaining eggplant and cheese.
6. Bake for 15-20 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Greek Spanakopita Rolls with Feta
These flaky, buttery rolls filled with spinach, feta cheese, and a hint of nutmeg are a delicious twist on traditional spanakopita. Perfect for a quick snack or as part of a larger meal.
Ingredients:
– 1 package phyllo dough (usually found in the freezer section)
– 1/2 cup fresh spinach, chopped
– 1/2 cup crumbled feta cheese
– 1 tablespoon olive oil
– 1 teaspoon nutmeg
– Salt and pepper to taste
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, crumbled feta cheese, olive oil, and nutmeg. Season with salt and pepper to taste.
4. Layer phyllo dough on a flat surface, brushing each sheet with melted butter or olive oil.
5. Spoon the spinach-feta mixture onto the center of the dough, leaving a 1-inch border around it.
6. Roll up the dough tightly, starting from one end.
7. Place rolls seam-side down on a baking sheet and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Buffalo Cauliflower and Blue Cheese Wraps
Elevate your snack game with this unique and flavorful Buffalo Cauliflower and Blue Cheese Wraps recipe. A perfect combination of spicy, cheesy, and crunchy.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons olive oil
– 1/4 cup hot sauce (Buffalo wing-style)
– 1 teaspoon garlic powder
– Salt to taste
– 8-10 large flour tortillas
– 1/2 cup crumbled blue cheese
– Chopped fresh cilantro or parsley for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a bowl, toss cauliflower with olive oil, hot sauce, garlic powder, and salt until evenly coated.
3. Spread cauliflower on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble wraps by spreading roasted cauliflower down the center of each tortilla, topping with blue cheese crumbles, and garnishing with cilantro or parsley.
Cooking Time: 25 minutes (roasting) + 10-15 seconds per wrap (assembling)
Herbed Cream Cheese and Veggie Pinwheel Bites
Herbed Cream Cheese and Veggie Pinwheel Bites
Elevate your snack game with these flavorful pinwheel bites, perfect for parties or a quick pick-me-up. A creamy herbed cream cheese filling is wrapped in whole wheat wraps and filled with crunchy veggies.
Ingredients:
– 1 (8 oz) block cream cheese, softened
– 2 tbsp chopped fresh parsley
– 1 tsp garlic powder
– Salt to taste
– 4-6 whole wheat tortilla wraps
– 1 cup mixed greens (such as spinach, arugula, and lettuce)
– 1 cup sliced cucumber
– 1 cup cherry tomatoes, halved
Instructions:
1. In a medium bowl, mix together cream cheese, parsley, garlic powder, and salt until smooth.
2. Lay out a tortilla wrap and spread about 2 tbsp of the herbed cream cheese mixture down the center of the wrap, leaving a 1-inch border on either side.
3. Top with mixed greens, cucumber slices, and cherry tomatoes.
4. Fold the bottom half of the wrap up over the filling, then fold in the sides and roll the wrap into a tight cylinder.
5. Repeat with remaining wraps and filling.
6. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: 0 minutes (assembly only)
Summary
Get ready to roll with these 19 flavorful vegetarian recipes! From crispy tofu spring rolls with peanut sauce to Mediterranean falafel wraps with tahini dressing, and from baked zucchini and cheese roll-ups to buffalo cauliflower and blue cheese wraps, there’s something for every occasion. Discover new flavors and textures in these innovative veggie rolls, including Thai-inspired summer rolls, Korean kimchi and tofu lettuce wraps, and Jamaican jerk spiced veggie patties. Whether you’re looking for a quick snack or a show-stopping main course, these vegetarian roll recipes are sure to delight!
