Crunchy vegetable rolls

Crunchy vegetable rolls

Preparation time: 30 min
Cooking time: 15 min
Serves 6



  • 6 filo pastry sheets
  • 2 zucchini
  • 3 carrots
  • 2 bell peppers (green and red)
  • 3 tbsp soy sauce
  • 5 oz cream cheese
  • 1 tbsp cilantro, chopped
  • 1 tsp. turmeric
  • 20 g melted butter
  • 2 tbsp olive oil
  • Salt & pepper



Peel the carrots and bell peppers and remove seeds.

Cut all of the vegetables into julienne strips.

Heat the frying pan to 2/3 of the maximum power of your stove with the olive oil, and sauté the vegetables for 5 minutes.

Pour the soy sauce and curcuma and adjust seasoning to taste. Set aside.

Baste each filo pastry sheet with melted butter and place vegetables at the bottom of each sheet.

Slightly fold the edges inward, then roll the sheet.

Heat the pan again and brown the rolls on each side for 5 to 10 minutes.

Stir cilantro into the cream cheese, season and serve with the rolls, as a side.


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