Easy Low-Calorie Snack Recipe

5 Reasons you will fall in 💗 with this recipe:

1. This snack is healthy, low in calories and fat, with absolutely no compromise on taste.
2. It can easily be modified with veggies of your/kids' choice.
3. Budget-friendly; no burden on pocket when served for a large crowd.
4. Easy and hassle-free to prepare.
5. You will feel like eating spring rolls, yet no spring rolls in reality! That's the specialty of this recipe!

Ingredients

Following are the ingredients required for making this super yummy low-calorie snack recipe:

• Veggies: you are free to use any vegetables you like. I use these veggies in this recipe
  • Cauliflower: ½ - I prefer a grated one.
  • Carrots: 2- grated.
  • Capsicum: ½ - roughly diced into small pieces.
  • Potato: 1- boiled and mashed.
  • Green Onions: 2- roughly chopped
  • Spices: cumin seeds, salt, red pepper, garam masala and chat masala.

As cauliflower and carrots take a long time to cook, so it is better to grate than chop.

• Bread- I use regular sandwich bread. Feel free to use the one you like. For a gluten-free option, use gluten-free bread only!
• Egg- 1 for binding the rolls.
• Oil for shallow frying.

• The next step is to saute' grated carrots, followed by roughly chopped capsicum. (images 3-4)

• When the veggies are cooked, add boiled potato (image 9).
• Mash all the veggies gently (image 10).

• Add chat masala and give it a good mix. This step is optional. If you don't like chat masala, omit this step (image 11).
• COOL completely before stuffing (Image 12).

• Press the bread slices by applying a little pressure on the roller to make them flat (image15).
• Stuff in the prepared veggies filling (image 16).

• After stuffing, apply the beaten egg on both edges to seal. (Images 17).
• Roll the bread tightly and press it down gently (Images 18).

• Brush each roll with the beaten egg after rolling. (Image 19)

• Pour oil into a pan and fry these veggies rolls.
• Fry it until golden brown. Flip the sides in between (images 20-21).

How to serve these rolls?

Serve these yummy low-calorie rolls is with the following chutney/dip:

cilantro dip, carrot chutney ,cilantro mint chutney, spicy red chilli chutney, mayo-yogurt dip, spicy schezwan sauce, or any sweet and sour sauce.

Variations

• Feel free to swap out the veggies with the veggies of your choice.
• For healthy options, you can even bake them for an oil-free version.
• For egg-free options, skip the outer egg coating. Seal the edges by using a cornflour-water mixture.
• If you are looking for more flavour, try adding soy sauce while cooking veggies.

Tips

1. Grate veggies if possible as they cook faster and mix well, thus easy to fill in the rolls.
2. Cool the cooked veggies filling before stuffing it into the rolls.
3. Serve rolls immediately. If kept for a longer time, it will be soggy.
4. Green onions give it a unique taste as compared to routine onions.
5. Cumin enhances the taste and aids digestion, so I highly suggest adding cumin seeds or cumin powder to this recipe.
6. Use boiled potato only as this serves as a binding agent.
7. For egg-free options, use milk instead of egg for sealing and skip the outer coating with egg.
8. Not having chat masala, try replacing it with lemon juice.
9. Mash veggies gently to avoid the loss of their texture and taste.
10. To make rolls in large batches, prepare the filling in advance and refrigerate. Use this filling to make rolls whenever you plan to make them.
11. Save the outer edges of bread slices for later use in other preparations as bread crumbs by just drying out in the sun for 2-3 days.