Vegetable Rolls
Created by Tisme on April 10, 2016
- Servings: 20
- Prep Time: 15m
- Cook Time: 20m
- Recipe #23435
Ingredients
- 1 carrot, grated
- 1 zucchini, grated
- 87 grams red capsicum (1/2 small capsicum, finely chopped)
- 56 grams red onion (1/2 small red onion, finely chopped)
- 125 grams creamed corn
- 1 tablespoon barbecue sauce
- Stuffing mix (seasoned, 3/4 cup)
- 10 ounces sliced bread (10 slices white bread)
- 1 large egg (lightly beaten)
- 20 grams butter (melted)
How to Make
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Step 1: Combine vegetables, barbecue sauce and stuffing mix in a large bowl. Mix well.
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Step 2: Remove and discard the crusts from bread. Using a rolling pin, flatten each slice of bread.
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Step 3: Spoon 2 tablespoons of vegetable mixture over one half of each slice of bread and brush egg over remaining bread half. Roll up bread from vegetable side to enclose filling.
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Step 4: Cut each roll in half and place onto baking paper-lined oven trays and brush with melted butter.
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Step 5: Cook in a moderate oven (180C) for about 20 minutes or until bread is golden brown.
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Step 6: Stand rolls for 5 minutes before serving.
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Step 7: Serve warm rolls with tomato sauce.
Nutritional Facts
- Serving Size: 1 (34 g)
- Calories 28.4
- Total Fat - 1.3 g
- Saturated Fat - 0.6 g
- Cholesterol - 12.7 mg
- Sodium - 24.3 mg
- Total Carbohydrate - 3.9 g
- Dietary Fiber - 0.6 g
- Sugars - 2.4 g
- Protein - 0.7 g
- Calcium - 7.2 mg
- Iron - 0.1 mg
- Vitamin C - 9.1 mg
- Thiamin - 0 mg