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Vegetable roll recipes?

I'm looking for a recipe for a kind of bread roll with veggies and ham in it. Can be made without the ham too. It looks almost like a swissroll. Roll out the dough, put spinach, cheese, onions, etc on and roll it up. Cut in rolls and put in oven. This was the easiest way to explain it. Does anyone have a recipe that sounds something like that?

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  1. 5 black dried mushrooms 2 teaspoons vegetable oil 1 tablespoon minced peeled fresh ginger 4 garlic cloves, minced 2 cups shredded bok choy 1 cup shredded carrot 3/4 cup fresh bean sprouts, rinsed and drained 1/2 cup chopped green onions 2 tablespoons sesame seeds 12 (8-inch) round sheets rice paper Sauce: 1/2 cup hoisin sauce 3 tablespoons water 3 tablespoons low-sodium soy sauce 1 tablespoon rice vinegar 1 1/2 teaspoons dark sesame oil 1/8 teaspoon crushed red pepper Preparation To prepare rolls, combine mushrooms and boiling water to cover in a bowl; cover and let stand 10 minutes. Drain and thinly slice mushrooms. Heat vegetable oil in a small nonstick skillet over medium-high heat. Add mushrooms, ginger, and garlic; stir-fry 2 minutes. Remove from heat. Combine the mushroom mixture, bok choy, carrot, bean sprouts, green onions, and sesame seeds in a large bowl; set aside. Add cold water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish of water. Let stand 2 minutes or until soft. Place rice paper sheet on a flat surface. Spoon about 1/3 cup vegetable mixture in center of sheet. Fold sides of sheet over filling, and roll up jelly-roll fashion. Gently press seam to seal; place, seam side down, on a serving platter (cover to keep from drying). Repeat procedure with remaining rice paper and vegetable mixture. Slice each roll in half crosswise. To prepare sauce, combine hoisin sauce and remaining ingredients in a small bowl. Serve with rolls.
  2. That sound like pinwheels. I have had as an appetizer. A sheet of puff pastry is spread with the ingredients and rolled. It is then sliced and baked until golden brown. You cold even use crescent rolls from the tube.
  3. I think you are looking for a piroshki recipe. You could search for one yourself, I found this one at cooks.com, you could use whatever fillings you like: PIROSHKI II Printed from COOKS.COM 1 sm. can evaporated milk 1 sm. can warm water (evaporated milk can) 3 tbsp. Crisco or butter 2 tsp. oil 3 to 3 eggs 3/4 c. sugar 2 yeast cakes 5 to 7 c. flour (approximately) Warm milk and water; dissolve yeast with sprinkling of salt. Pour heated milk and water over yeast. Add eggs and sugar. Work in flour until dough does not stick to fingers. Pour oil over the dough, set aside to rise until dough has doubled. Separate dough into small balls, roll, and shape. Fill with desired filling. Shape into ovals; let rise until double. Fry in mixture of oil and Crisco after reaching boiling point. MEAT FILLING: 2 to 3 lb. piece chuck 1 med. onion, chopped 3 tbsp. butter Salt and pepper to taste Boil chuck in water to cover day before preparing Piroshki, adding onions, salt, and pepper to water. Proceed to boil same as preparing stock. Allow meat to cool in stock. Next day, grind meat in grinders. In frying pan, saute onions in melted butter until almost brown. Add this to ground meat, adding salt and pepper to taste. Proceed with filling Piroshki.
  4. turkey rolls and these are just as good if not better than veggie rolls INGREDIENTS 2 quarts oil for deep frying 1/2 pound ground turkey 2 tablespoons chopped fresh ginger root 3 cloves garlic, peeled and minced 2 teaspoons sesame oil 1 medium head bok choy, shredded 3/4 cup shredded carrots 2 green onions, finely chopped 1 teaspoon soy sauce 2 (12 ounce) packages wonton wrappers READ REVIEWS (8) Review/Rate This Recipe Save To Recipe Box Add to Shopping List Add a Personal Note Post a Recipe Photo Post a Favorite Food List Create a Menu DIRECTIONS Heat oil in a large, heavy saucepan or deep-fryer to 375 degrees F (190 degrees C). Place ground turkey, 1/2 the ginger root and approximately 1/2 the garlic in a large, deep skillet. Cook over medium high heat until evenly brown. Heat sesame oil in a wok over medium high heat. Stir in remaining ginger and garlic. Mix in bok choy, carrots, green onions and soy sauce. Cook and stir until vegetables are tender but crisp. Remove from heat. In a medium bowl, mix ground turkey and bok choy mixture. Fill a double thickness of wonton wrappers with approximately 1 tablespoon of the turkey and bok choy mixture. Fold wrappers over the filling, and moisten seam to seal. Repeat with remaining wrappers and filling. In small batches, deep fry the filled wontons until crisp and golden brown, 3 to 5 minutes. Editor's Note We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used. Eat Red. Choose Cherries. Today's hottest "Super Fruit." Click here for super recipes! ADVERTISE WITH US ADVERTISEMENT REVIEWSMORE MEMBER REVIEWS Reviewed on Jan. 25, 2004 by PANIKUSS these were pretty bland and boring. 33 users found this review helpful Reviewed on Jan. 25, 2004 by EArana I used hot chili sesame oil instead of the sesame oil. It gave it a good spicy bite. These were really good a lot better than take out! Will try them again. 30 users found this review helpful Reviewed on Jan. 25, 2004 by JCRUCE22 These egg rolls had the look of being straight from the restaurant, but tasted otherwise. They were very bland! I substituted chicken for the turkey, but they could have really used salt! They were very gingery also...The vegetable combination is nice and I will make them again, altering the recipe a little bit. 29 users found this review helpful MORE MEMBER REVIEWS ADVERTISE WITH US ADVERTISEMENT Recently Viewed Recipes MORE » Irish Egg Rolls Egg Rolls Egg Rolls a la Paye Country Chicken Four Egg Yellow Cake Thirty Minute Yellow Cake Plain Eggless Cake Easy Plain Cake Dump Cake II Quick Links: RECIPE BOX | SHOPPING LIST Top Searches pasta salad chicken potato salad slow cooker pork chops pasta banana bread brownies salmon chicken salad meatloaf chocolate chip cookies cookies ground beef lasagna shrimp rhubarb asparagus baked beans cheesecake Want to know when there are new recipes on the site? SIGN UP NOW Feed Our Kids Well.NUTRITION INFORMATION Servings Per Recipe: 20 Amount Per Serving Calories: 206 Total Fat: 10.8g Cholesterol: 12mg Sodium: 247mg Total Carbs: 21.2g Dietary Fiber: 1.2g Protein: 6g VIEW DETAILED NUTRITION About: Nutrition Info Powered by: ESHA Nutrient Database
  5. Vegetarian sushi rolls Makes 20-30 pieces Preparation time 30 mins to 1 hour Cooking time 10 to 30 mins Ingredients 250ml/8¾fl oz sushi rice, measured by volume 2-3 tbsp Japanese rice vinegar or sushi vinegar pinch of salt 1 tbsp mirin (Japanese sweet rice wine) (optional) 3-4 sheets nori seaweed ¼ firm ripe avocado, halved, pitted and cut lengthways into thin strips and brushed lightly with lemon juice 10cm/4in cucumber, de-seeded and cut into long thin strips ½ red pepper, de-seeded and cut into thin strips toasted sesame seeds To serve Japanese soy sauce wasabi paste (hot green horseradish) pink pickled ginger You will also need a sushi rolling mat or heavy-duty foil. Method 1. Put the rice in a sieve and wash well under cold running water until the water is clear. Drain, let stand for at least 30 minutes, then transfer to a heavy-based saucepan. 2. Pour in enough water to cover the rice by 2cm (¾in). Cover with a lid and bring to the boil, then reduce the heat and simmer for about 15 minutes until the water is absorbed. Remove the lid, cover the pan with a clean tea towel and replace the lid. Let rest for 10 minutes. 3. Transfer the cooked rice to a large non-metal bowl. (A brown skin may have formed around the pan - simply scrape the rice away from it.) Add the vinegar, salt and mirin, if using, and mix. For perfect sticky rice, stand the bowl near an electric fan, stirring the rice until cooled. 4. To make the sushi rolls, toast the nori over a very low gas flame or electric hotplate for a few seconds until crisp, then put, shiny side down, on the mat or foil. Using wet fingers, put a handful of rice in the centre of the nori and spread it over the top, leaving a 2cm (¾in) band uncovered nearest to you. Using the back of your finger, press a shallow groove down the middle of the rice. 5. Lay 1-2 strips of the avocado, cucumber and pepper in the groove (do not overfill or you will have difficulty rolling up the sushi). Lightly sprinkle with the toasted sesame seeds. 6. Roll the mat or foil, starting from the front edge and rolling away from you, so that the rice and filling are enclosed in the nori if it doesn't stick once rolled. Remove the rolled sushi and put, join side down, in a flat container while you make the remaining rolls in the same way. 7. Using a sharp knife dipped in hot water,trim and discard the ends, then cut the roll into 1cm (½in) thick pieces. Serve with soy sauce, pink pickled ginger and wasabi. The sushi can be made several hours in advance, left whole, wrapped in cling film and left in a cool place until needed, but do eat on the day of making.
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