Crispy Veggie-Stuffed Rice Rolls Recipe

Indian cuisine · 1203 calories

Crispy Veggie-Stuffed Rice Rolls recipe

About this recipe

Crispy Veggie-Stuffed Rice Rolls are a delightful Indian snack that’s perfect for any occasion. These rolls are made with cooked long-grain rice, tender mixed vegetables, and a flavorful spice blend that includes turmeric and ginger. Wrapped in softened, protein-rich bread slices and fried to golden perfection, they offer a satisfying crunch and a hearty bite. With 84 grams of protein, this dish is ideal for gym prep or a nourishing snack. The cooking process is straightforward yet rewarding, combining the freshness of steamed vegetables with the boldness of Indian spices. Serve these rolls warm with a tangy dipping sauce or chutney, and enjoy a snack that’s as nutritious as it is delicious. Whether you’re hosting guests or treating yourself after a workout, Crispy Veggie-Stuffed Rice Rolls are sure to impress.

Ingredients

  • 1 pack (1 kg) 921 Everyday Long Grain Rice
  • - Frozen Mixed Vegetables
  • 270 g Protein Chef Multigrain Double Protein Bread (64G Protein Per Loaf)
  • 20 g Turmeric Powder
  • - Ginger Powder
  • 500 G Preserved Dried Salted Black Beans
  • - White Pepper
  • 180 g Vinegar
  • 5 ltr Guinea Filtered Groundnut Oil For Frying & Sauteing

Instructions

  1. 1. Wash and cook the rice until fluffy, then let it cool slightly.
  2. 2. Steam the mixed vegetables until tender but not mushy, then set them aside.
  3. 3. Grate the fresh turmeric and mix it with ginger powder, white pepper, and vinegar to create a tangy spice blend.
  4. 4. Blend the cooked mixed vegetables with the spice blend to create the filling mixture.
  5. 5. Cut the Protein Chef Multigrain Double Protein Bread slices into small squares and soak briefly in water to soften.
  6. 6. Flatten the softened bread squares and place a spoonful of the vegetable filling in the center of each square.
  7. 7. Roll the bread squares tightly around the filling to form compact rolls.
  8. 8. Heat oil in a pan over medium heat until hot and carefully fry the rolls in batches until golden and crispy.
  9. 9. Remove the rolls from the pan and place on paper towels to drain excess oil.
  10. 10. Serve the crispy rice rolls warm, paired with a tangy dipping sauce or chutney if desired.