Fried Vegetable Rolls

Vegetable slices in the shape of rolls deep fried in oil and drizzle with sweet chili sauce and parsley on top

  • StartersType
  • EasyDifficulty
  • 30-60 minPrep. Time
  • 12Serving/Unit


Eggplant, 1 medium unit
Zucchini, 1 medium unit
Cucumber, 1 medium unit
with peel
Carrot, 1 medium unit
without peel
Red pepper, 1 medium unit
cut into strips
Salt, 1/2 flat teaspoon
to taste
Black pepper, 1/4 flat teaspoon
to taste
Canola oil, 1/2 cup
estimated amount absorbed in frying
Sweet chili sauce, 2 tablespoons
for garnish
Parsley, 2 tablespoons
chopped, for garnish


1. In a wide peeler, spread all the vegetables lengthwise and sprinkle the salt and pepper over them.
2. Take a slice of eggplant, a slice of zucchini on it, after a slice of carrot, a slice of cucumber and a strip of red pepper on top, roll gently and close with a toothpick. Prepare all the vegetable rolls in the same way.
3. Heat deep oil (see more information) and fry the rolls until browned.
4. Place the vegetable rolls on paper towel, arrange on a serving dish, garnish with the sweet chili sauce and sprinkle over the parsley.
5. Bon appetite (:

Equipment: toothpicks.

The amount of oil in the recipe is an estimated amount absorbed by the vegetable rolls after frying. You should fry in a deep oil (about a cup of frying oil as needed). It is desirable that all the vegetables be large and long so that they can be rolled comfortably and well.

Nutritional Values Serving/Unit 100 Grams
Calories 110 cal 120 cal
Proteins 1 g 1 g
Carbohydrates 6 g 7 g
Fat 9 g 10 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Amona Boaron Recipe by Amona Boaron
Fried Vegetable Rolls
Impressive fried vegetable delicacy