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Vegetable Rolls

1 carrot, grated
1 zucchini, grated
12 small red capsicum, finely chopped
12 small red onion, finely chopped
125 g creamed corn
1 tablespoon barbecue sauce
34 cup seasoned stuffing mix
10 slices white bread
1 egg, lightly beaten
20 g butter, melted


Combine vegetables, barbecue sauce and stuffing mix in a large bowl. Mix well. Remove and discard the crusts from bread. Using a rolling pin, flatten each slice of bread. Spoon 2 tablespoons of vegetable mixture over one half of each slice of bread and brush egg over remaining bread half. Roll up bread from vegetable side to enclose filling. Cut each roll in half and place onto baking paper-lined oven trays and brush with melted butter. Cook in a moderate oven (180C) for about 20 minutes or until bread is golden brown. Stand rolls for 5 minutes before serving. Serve warm rolls with tomato sauce.

Source: www.food.com