10 recipes for delicious snack rolls

10 recipes for delicious snack rolls

Family vacations or friendly holidays are impossible to imagine without a snack. You should always decorate this type of dish in a special way to impress the guests, because it will be the first thing they will see on the table.

The easiest and most reliable way is to make rolls. Sure, the familiar eggplant rolls immediately came to mind, but in this collection, in addition to the well-known recipe, we will examine even more original variations. Get ready to refill your kitchen piggy!

Goldfish rolls with ricotta

Let’s start with the simplest. This recipe will help if guests decide to come down completely unexpectedly. You only need four ingredients. Any goldfish will do, and instead of arugula, you can get other greens to taste.

Ingredients:

  • slightly salted salmon – 250 g
  • ricotta – 150 g
  • lemon – 4 slices
  • arugula – 0.5 bunch

Method of cooking:

  1. Remove the salmon skin, remove the bones and cut into thin strips.
  2. Place the ricotta on each strip of fish and a sprig of arugula in the middle. Roll into a small roll.
  3. Place the fish rolls on a plate, garnish with lemon slices.
  4. A quick snack for guests is ready!

Bacon rolls with cottage cheese and herbs

Another snack recipe. It will take a little longer to artistically tie a bow with green onions. Or you can tie the ends of the bacon with a regular toothpick.

Ingredients:

  • bacon – 150 g
  • cottage cheese – 150 g
  • cucumbers – 0.5 pieces.
  • garlic – 1 clove
  • green onion – 1 bunch

Method of cooking:

  1. Finely chop the cucumber, pass the garlic in a press. Finely chop two green onion stalks.
  2. In a bowl place the cream cheese, garlic, cucumber and green onion. Mix.
  3. Cut the bacon into thin slices.
  4. Place the cottage cheese filling on each slice, roll the roll and tie with a green onion stalk.
  5. Serve at the table!

Cucumber rolls with canned tuna

Cucumber appetizer should not be served with sauce, it will be juicy due to the canned tuna.

Ingredients:

  • cucumbers – 2 pcs.
  • canned tuna – 100 g
  • cottage cheese – 50 g
  • avocado – 0.5 pieces.
  • lemon – 0.5 pieces.
  • salt – to taste
  • black pepper – to taste

For the spicy sauce:

  • sriracha sauce – 50 ml
  • mayonnaise – 25 g
  • lime – 0.5 pieces.

Method of cooking:

  1. In a bowl, grate the tuna.
  2. Chop the avocado into thin sticks and sprinkle with lemon juice.
  3. Mix the cottage cheese and canned fish. Salt and pepper as desired.
  4. Cucumbers are cut into thin longitudinal slices.
  5. Place the filling on the cucumber slices. Roll the rolls.
  6. For the sauce, mix the sriracha, mayonnaise. Sprinkle with lime juice.
  7. Place the rolls on a flat plate and serve.

Vegetarian lava roll with tofu

In this recipe you can use cottage cheese or cream cheese instead of tofu.

Ingredients:

  • tofu – 150 g
  • lavash – 1 pc.
  • tomatoes – 1 pc.
  • cucumbers – 1 pc.
  • Chinese cabbage – ¼ head
  • parsley – 1 sprig
  • salt – to taste
  • pepper – to taste

Method of cooking:

  1. Cut tomatoes and cucumbers into thin slices. Finely chop the parsley. Cut Chinese cabbage into thin sticks.
  2. Put the tofu in a bowl and grate it with a fork. Add minced parsley, salt, pepper and mix.
  3. Spread the pita bread and coat the cheese with herbs all over the surface.
  4. Add grated tomatoes, cucumbers and Chinese cabbage on top. Roll the pita bread into a roll.
  5. Wrap the roll in cling film and refrigerate for 2 hours.
  6. Serve cut into pieces for serving.

Omelette rolls with cheese and herbs

Egg rolls can be an interesting alternative to the traditional breakfast omelette. Treat yourself to a day out with a nice serving of a familiar dish!

Ingredients:

For the omelette:

  • chicken eggs – 2 pcs.
  • corn starch – 0.5 tablespoons
  • water – 15 ml
  • vegetable oil – 15 ml
  • salt – to taste
  • pepper – to taste

For filling:

  • semi-hard cheese – 50 g
  • parsley – 1 sprig
  • fennel – 1 sprig

Method of cooking:

  1. First prepare the filling. Grind the cheese, finely chop the dill and parsley. Connect and mix.
  2. Dilute the starch in water.
  3. In a bowl beat 2 eggs with a fork, discard the starch and mix.
  4. Heat a frying pan with vegetable oil. Add the egg mixture and fry over medium heat. When the omelette has stood, carefully turn it over with a spatula and fry on the other side.
  5. Spread the filling over the omelette. Roll the roll and keep on the fire for a while so that the cheese melts a bit and then place on a plate.
  6. Before serving, cut into pieces and garnish with parsley leaves.

Roasted eggplant rolls with chicken

That’s how we got to our favorite eggplant rolls. We suggest you cook them in the oven with chicken and rice. Get a warm snack.

Ingredients:

  • large eggplant – 2 pcs.
  • minced chicken – 400 g
  • rice – 50 g
  • carrots – 1 pc.
  • onion – 1 pc.
  • tomatoes – 3 pieces.
  • vegetable oil – 3 tablespoons. l.
  • vegetable soup – 300 ml
  • salt – to taste
  • black pepper – to taste
  • fresh parsley – for serving

Method of cooking:

  1. Boil the rice until half cooked, then drain in a colander and rinse with cold water.
  2. Cut the eggplant lengthwise into 3-5 mm thick slices. Then place in a bowl and pour boiling water. Leave for 10 minutes for the eggplant to soften.
  3. We cut the onion into small cubes, we grate the carrots on a thick grater, we cut the tomatoes into cubes.
  4. Fry in a pan with 2 tablespoons. l. vegetable oil carrots and onions until softened.
  5. Add half of the vegetable frying to the bowl with the minced chicken. Salt, pepper and mix.
  6. Add the chopped tomatoes and hot vegetable juice to the remaining liquid in the pan. Lightly salt, pepper, stir and simmer for about 5 minutes. If there is no gravy, add boiling water.
  7. Place the chicken filling on top of the eggplant slices. Roll into rolls.
  8. Grease a baking dish with 1 tablespoon. l. vegetable oil and lay out the eggplant blanks. Pour the vegetable sauce and bake in the preheated oven at 180 ° C for about 40-50 minutes.
  9. Serve with minced parsley.

Zucchini rolls with cottage cheese and avocado

The most summery version of the rolls in our selection, as well as an easy and elegant way to spend a rich harvest of zucchini.

Ingredients:

  • zucchini – 2 pcs.
  • cottage cheese – 200 g
  • roasted avocado – 1 pc.
  • lime – 0.5 pieces.
  • garlic – 3 cloves
  • parsley – 1 sprig
  • olive oil – 1 tablespoon. l.
  • salt – to taste
  • pepper – to taste

Method of cooking:

  1. Cut the zucchini into thin slices along the entire length. Coat with olive oil.
  2. Bake in a grill pan for 2 minutes on each side.
  3. Remove the skin from the avocado and remove the pit. Put the dough in a blender and sprinkle with lime juice. Grind until smooth. If you have a mortar, use a mortar instead of a blender.
  4. Rub the cottage cheese through a sieve. Combine with avocado puree, salt and pepper.
  5. Add the minced garlic. Mix.
  6. Carefully spread the filling over the zucchini. Roll each zucchini.
  7. Serve garnished with parsley leaves.

Chicken in bacon on skewers

This hot appetizer can also become a complete main dish. Only in this case, the chicken fillet does not need to be cut into small pieces, but it is better to beat them all and cook longer.

Ingredients:

  • chicken fillet – 2 pieces.
  • bacon – 200 g
  • honey – 1 tablespoon. l.
  • soy sauce – 30 ml
  • lemon – 0.5 pieces.
  • salt – to taste
  • black pepper – to taste

Method of cooking:

  1. Prepare the marinade. Combine soy sauce, half lime juice, honey and pepper.
  2. Cut the chicken fillet into 3-4 pieces so that you only get 7-8 pieces of chicken. Add the marinade and let them marinate for 30-60 minutes.
  3. Pour cold water over wooden skewer and leave for 20 minutes.
  4. Toss the marinated chicken on the skewer and wrap with bacon.
  5. Place in a baking tray lined with parchment paper. Bake at 200 ° C for about 15 minutes. Then turn carefully and bake for another 10 minutes.
  6. Roasted asparagus is a great dish for the holiday season.

Spring rolls deep fry

An exotic version of the rolls will attract all lovers of Asian cuisine.

Ingredients:

  • shrimp – 300 g
  • rice paper – 8 pieces.
  • funchose – 50 g
  • olive oil – 1 tablespoon. l.
  • lemon juice – 1 tbsp. l.
  • garlic – 2 cloves
  • carrots – 1 pc.
  • cucumbers – 1 pc.
  • vegetable oil for frying
  • salt – to taste
  • black pepper – to taste
  • sweet chili sauce – for serving

Method of cooking:

  1. Prepare the funchose according to the packaging instructions. Chop the carrots and cucumber into thin sticks.
  2. Pour olive oil into the pan. Cook the minced garlic.
  3. Lay the pre-melted shrimp. Salt, pepper, sprinkle with lemon juice. Fry for about 2 minutes.
  4. Place cucumber, carrot, funchose strips and fried shrimp on the edge of the rice leaf. Close the rolls.
  5. Fry deeply.
  6. Serve with sweet chili sauce.

Spinach rolls with slightly salted salmon

This beautiful roll is no longer just a snack, but almost a work of art and will become a bright decoration of any festive table.

Ingredients:

  • slightly salted salmon – 200 g
  • cream cheese – 180 g
  • spinach – 150 g
  • flour – 50 g
  • chicken eggs – 4 pieces.
  • lemon – 0.5 pieces.
  • salt – to taste

Method of cooking:

  1. Separate the egg whites from the yolks.
  2. Wash the spinach and dry it with a paper towel. Put the spinach, yolks in the blender bowl. Press until smooth. Add flour and salt, mix so that there are no lumps.
  3. Add a little salt to the whites and beat with a mixer until they become firm yeast.
  4. Gently fold the beaten egg whites and mix the spinach together. Mix.
  5. Place the spinach dough in a baking tray lined with parchment paper. Flatten so that the thickness is about 1 cm.
  6. Bake the dough in a preheated oven at 180 ° C for about 7-10 minutes. Then cool down.
  7. Cut the lightly salted salmon into thin strips.
  8. Place the cream cheese, salmon slices on the cooled spinach dough. Sprinkle the fish lightly with lemon juice.
  9. Roll the dough into a roll, wrap in cling film and place in the fridge for at least 3 hours.
  10. Serve cut into 2 cm pieces.

See even more recipes in Yulia Vysotskaya’s selection “Snacks on the holiday table”.

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