Crispy on the outside, melty and flavorful on the inside—these Cheesy Baked Vegetable Rolls are the snack you didn’t know you needed. Packed with colorful veggies and gooey cheese, they’re perfect for busy lunches, after-school bites, or easy party appetizers.
Even better? They bake in under 30 minutes and pair beautifully with marinara sauce, ranch, or even sweet chili sauce. Yes, they’re that good.
Ingredients & Easy Swaps
- Mixed Vegetables: Carrots, bell peppers, zucchini, spinach, mushrooms—fresh or frozen (just thaw and drain). Chop finely for even cooking.
- Cheese: Mozzarella melts like a dream, but cheddar adds a sharp kick. Vegan cheese also works well—just keep an eye on how it melts.
- Garlic: Fresh is best, but garlic powder (1/4 tsp per clove) works in a pinch. Not into garlic? Try onion powder instead.
- Wrappers: Spring roll wrappers are ideal, but wonton wrappers, puff pastry, or tortillas also work—just adjust baking time and filling accordingly.
- Seasoning: Italian seasoning adds great flavor. You can also try taco seasoning, curry powder, or your favorite spice blend!
Ingredients:
For the Filling:
- 1 cup mixed vegetables (finely chopped)
- 1/2 cup shredded cheese (mozzarella or cheddar)
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt & pepper, to taste
For the Wrappers:
- 8–10 spring roll or wonton wrappers
- Cooking spray or oil for brushing
- Fresh parsley or cilantro, for garnish
- Red pepper flakes (optional)
How to Make Cheesy Baked Vegetable Rolls
1. Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Sauté the Veggies
Heat olive oil in a skillet over medium heat. Add garlic and cook for 1 minute. Add chopped vegetables and sauté for 5–7 minutes, until softened. Stir in Italian seasoning, salt, and pepper. Let it cool slightly.
3. Mix in the Cheese
Combine the sautéed veggies with shredded cheese in a bowl. Mix until everything is evenly distributed.
4. Assemble the Rolls
Place about 2 tablespoons of filling in the center of each wrapper. Fold in the sides and roll tightly like a burrito. Use a dab of water or egg wash to seal the edges if needed.
5. Bake the Rolls
Place rolls seam-side down on the prepared baking sheet. Brush or spray the tops with oil. Bake for 15–20 minutes, flipping halfway through for even crispiness.
6. Garnish & Serve
Let the rolls cool slightly. Sprinkle with herbs and red pepper flakes if desired. Serve with marinara sauce or your favorite dip!
Tips & FAQs
Can I Use Frozen Vegetables?
Yes! Thaw and drain them well first to avoid soggy rolls. Sauté an extra minute or two to cook off moisture.
No Spring Roll Wrappers?
No problem. Use puff pastry (cut into squares) or tortillas (roll like burritos). Bake until golden and crispy.
How to Store Leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat at 350°F (175°C) for 10 minutes to bring back the crunch.
Make Ahead?
Absolutely! Assemble the rolls, place them on the baking sheet, cover, and refrigerate for up to 24 hours before baking. Add 2–3 extra minutes to the bake time if cold.
