Colorful Vegetable Zucchini Pancake Rolls Recipe
Vibrant Zucchini and Vegetable Rolls for a Delightful Bite
Thin zucchini pancakes are layered with a colorful medley of vegetables and rolled up, creating beautiful, bite-sized morsels that are as pleasing to the eye as they are to the palate. Perfect for serving as an appetizer or a light meal!
Main Ingredients- 1 Zucchini
- 1 handful of Oyster mushrooms
- 1/2 Green bell pepper
- 1/4 Carrot
- 1/4 Onion
- 2 slices of Ham
- 2 Eggs
Seasoning- Pinch of salt
- Pinch of salt
Cooking Instructions
Step 1
First, wash all the vegetables thoroughly under running water and pat them dry.
Step 2
Slice the zucchini thinly (about 0.3cm thick) into rounds. Dip each zucchini slice into the beaten egg, coating it evenly. Heat a frying pan with a little oil over medium heat. Lightly pan-fry the egg-coated zucchini slices on both sides until they are just golden. Be careful not to overcook them, as they might tear.
Step 3
Prepare the oyster mushrooms by removing the tough ends and gently tearing them into bite-sized pieces. Julienne the green bell pepper, carrot, and onion into thin strips that match the approximate size of the zucchini pancakes. Julienne the ham slices as well for consistency.
Step 4
Add the julienned vegetables, torn oyster mushrooms, and ham to the same frying pan. Sprinkle lightly with salt and stir-fry quickly until the vegetables are slightly softened but still retain some crispness. The aim is to lightly cook them while keeping their fresh texture.
Step 5
Arrange the lightly fried zucchini pancakes flat on a serving plate. Place a portion of the stir-fried vegetable and ham mixture onto each zucchini pancake. Carefully roll each one up from one end to the other, ensuring it’s rolled tightly but without tearing. Gently press the rolls to help them hold their shape. Your beautiful zucchini and vegetable rolls are now ready to serve!
