Potatoes: 2 medium (peeled, grated, and squeezed dry).
Carrots: 1 medium (grated).
Zucchini (optional): 1 small (grated and squeezed dry).
Green Onions: 2-3 stalks, finely chopped.
Eggs: 2 large (as seen in the center of the bowl).
Cheese: ½ cup shredded Mozzarella or Cheddar.
Flour: 2-3 tablespoons (to bind the mixture).
Seasonings: Salt, black pepper, garlic powder, and a pinch of paprika.
Wrappers: Tortillas or Spring Roll pastry (as seen in the bottom photo).
Preparation Steps:
Prep the Veggies: After grating the potatoes and zucchini, use your hands or a kitchen towel to squeeze out as much liquid as possible. This ensures the rolls stay crispy and don’t get soggy.
Mix: In a large bowl, combine the grated potatoes, carrots, zucchini, chopped green onions, eggs, and cheese. Add the flour and seasonings. Mix well until everything is evenly coated.
Shape & Wrap: * Place a small amount of the mixture onto a piece of tortilla or spring roll pastry.
Roll it up tightly into a log shape (like the ones in the bottom image).
Cook:
Heat a small amount of oil in a non-stick skillet over medium heat.
Place the rolls in the pan and fry, turning occasionally, until all sides are golden brown and crispy.
Alternatively, you can brush them with oil and cook them in an Air Fryer at 180°C for 10-12 minutes.
