Easy to make and even easier to eat this vegetable roll is a tasty alternative to the sausage roll and you can decide what size you want the rolls to be. Tastes just as good cold-so make a few for school lunches.
1/2 cup (60g) stuffing mix
1 medium carrot, grated
1 medium onion, finely chopped
1/2 red or green capsicum, finely chopped
1 x 310g tin creamed corn
1 tbs light soy sauce
1/4 tsp chilli finely chopped (optional)
1 sheet puff pastry thawed
1 egg lightly beaten
I tablespoon sesame seeds
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Altered ingredient amounts.
Update to this recipe, comments on quantity are correct so its a case of either doubling the pastry or halving the ingredients, sorry for the initial mistake on the pastry sheet quantity - 06 Oct 2009
Used different ingredients.
I skipped brushing the pastry with egg and sprayed the rolls with oil instead.
I also used breadcrumbs and some lemon/garlic/herb spice mix instead of the stuffing mix. - 16 Apr 2009
Doubled the quantities, but I needed a lot more pastry! Made about 36 small sausage roll sized rolls. There was probably a bit too much capsicum in these for my liking, I think if I made it again I would leave it out or at least use a lot less. I also used breadcrumbs and herbs rather than stuffing mix. - 12 Sep 2011