Spicy Vegetable Roll-Ups

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“Found this yummy dish in Prevention magazine. I like the fact that you can play with the seasonings on the veggies so it'll be spicy or mild, whatever you like! Tasty, low-cal, and 7 g protein, 3 g. fiber per serving... not bad!!!”
READY IN:
1hr 5mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Spray 8" nonstick skillet with cooking spray and warm over med.
  2. heat.
  3. Place flour in a bowl and gradually wisk in water to make a smooth thin batter.
  4. Add more water if needed.
  5. Whisk in 2 T oil, egg, and 1/8 tsp of the salt and pepper.
  6. Pour about 3 T of batter in the pan and quickly tilt to spread batter and coat bottom of the skillet.
  7. (Mine turned out about 6-7 inches in diameter. The recipe says it will make 16 cakes total, I made about 10) Cook until lightly brown, about 1 minute, then turn the pancake and cook 30-45 seconds more.
  8. Slide onto a plate, cook up the remaining pancakes, then cover with foil to keep them warm.
  9. Heat remaining oil in skillet and add onion, zucchini, cauliflower, ginger, cumin, and red pepper.
  10. Cover and cook about 3 minutes, stirring occasionally.
  11. Stir in the tomato sauce, scallion, remaining salt and pepper.
  12. At this point I tasted and adjusted the seasonings to my tastes (which means I added more red pepper!) Cook, covered, till vegetables are tender.
  13. Place a pancake on a plate, spoon vegetables on it and roll up.

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