Best 4 Country Cottage Rolls Vegetarian Recipes

LOW COUNTRY VEGGIE ROLLS

Steps:

• To make the filling for the egg rolls, heat the olive oil over medium heat in a wok or large skillet. Add the collard greens, cabbage, carrots, onion, salt and pepper and saute until wilted and beginning to soften, 4 to 5 minutes. Add the garlic and cook another minute. Turn up the heat to medium-high and add the soy sauce, sesame oil, vinegar and liquid smoke and cook until the liquid is absorbed, 1 to 2 minutes. Turn off the heat, then add the scallions and black-eyed peas. Remove to a bowl and let cool completely.
• Preheat 2 inches canola oil to 350 degrees F in a deep skillet or enameled cast-iron pot. Line a sheet tray with a wire rack.
• Lay an egg roll wrapper on a cutting board, oriented in a diamond shape. Add about an eighth of the mixture (a generous 1/3 cup) horizontally across the wrapper, in a line going from one corner to another. With your finger, spread a little water on the edges of the wrapper to moisten. Fold up the bottom corner over the filling, then fold in the ends and roll up the wrapper, making sure it is sealed. Set aside and repeat with the remaining wrappers and filling.
• Fry the rolls in batches, flipping once, until golden brown, 2 to 3 minutes. Remove to the wire rack to drain.
• Serve warm with the Pepper Jelly Sauce.
• Whisk together the pepper jelly, hot sauce, soy sauce, sesame oil and vinegar in a small bowl and set aside.

COUNTRY COTTAGE ROLLS (VEGETARIAN)

Steps:

• In a food processer, chop the nuts and onion into very small pieces.
• Add eggs, soy sauce and cottage cheese and process until smooth.
• Transfer to a fairly large bowl and mix in the dry ingredients.
• Turn your oven on to 220°C Prepare an oven tray with baking paper or a silicon sheet.
• Cut the pastry sheets in half and spoon mixture down one edge. Brush the other edge with milk. Roll to enclose mixture and repeat with remaining sheets.
• Cut each log into 6 even lengths and place them on the prepared oven tray. Prick the tops with a sharp knife or fork and brush with milk. TIP: Doing this on the tray you will be baking them prevents mess in case the filling decides to ooze out.
• Bake in your now hot oven at 220C for 15-20 minutes or until crisp and golden.

VEGETARIAN COTTAGE CHEESE PATTIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs into a large bowl. Stir in cottage cheese, rolled oats, wheat germ, dry onion soup mix, and dried thyme. Form into 8 patties.
• Heat oil in a skillet over medium heat. Place patties in oil, and brown on both sides. Remove patties to a 9x13-inch baking dish.
• Pour condensed soup into a small bowl. Stir in 1/2 can of water (or milk) to dilute, then pour over patties.
• Bake in a preheated oven until the soup is bubbly, about 20 minutes.

VEGETARIAN SAUSAGE ROLLS

Steps:

• Place cottage cheese, pecans, eggs, onion and soya sauce in food processor and process until fine. Transfer mixture to large bowl, add oats and breadcrumbs. Mix well.
• Cut pastry sheets in half, spoon mixture down edge of each strip or place filling in piping bag without a nozzle and pipe down one side of pastry. Brush other edge with milk. Roll to enclose filling with pastry, repeat with remaining pastry sheets.
• Cut each roll into 5 even lengths. Place on lightly greased oven tray, brush with milk and prick with fork.
• Bake in hot oven, 200°C, for 10-15 minutes or until crisp and golden.