Crispy Vegan Spinach & Cheese Rolls
🌱 Crispy Vegan Spinach & Cheese Rolls 🧀
These Crispy Vegan Spinach & Cheese Rolls are golden on the outside and soft inside, with spinach flecks and melted dairy-free cheese in every bite. They’re shaped into logs, pan-fried until blistered, and made for dunking in a green herb sauce. Snack, side, or dinner with a salad.
I love how handheld these are. Mash, mix, roll, fry. The kitchen smells like garlic and browned potato in the best way. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love These Rolls 💚
- 🌱 Completely vegan
- 🥬 Spinach in every bite
- 🧀 Melty dairy-free cheese
- 🔥 Crisp golden crust
- 🖐️ Easy to pick up
- 🌿 Perfect with green sauce
The Secret to Rolls That Don’t Fall Apart
The potato mix needs to be dry enough to shape. Squeeze the spinach well and let the mash cool before adding flour. If the dough feels sticky, add another spoon of flour or breadcrumbs. Medium heat is better than high — you want the cheese to warm through before the outside burns.
Frequently Asked Questions ❓
Can I bake them instead of frying? 🔥
Yes. Brush with oil and bake at 400°F (200°C) for 20–25 minutes, turning once.
What vegan cheese works best? 🧀
A shreddable mozzarella-style cheese. Nutritional yeast alone works if you don’t have shreds.
Can I make them ahead? 🧊
Shape and refrigerate up to a day. Fry just before serving so they stay crisp.
🌱 Crispy Vegan Spinach & Cheese Rolls
Ingredients 🛒
For the Rolls
- 2 cups mashed potato (about 3 medium potatoes)
- 1½ cups chopped spinach, squeezed dry
- ½ cup shredded vegan cheese
- 2 tablespoons nutritional yeast
- 2 tablespoons chickpea flour or all-purpose flour
- 2 tablespoons chopped parsley or green onion
- 1 clove garlic, minced
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- Oil, for pan-frying
For Serving
- Green chutney, vegan yogurt dip, or lemon wedges
Instructions 👩🍳
- Mix the mashed potato, spinach, vegan cheese, nutritional yeast, flour, herbs, garlic, and seasonings until a soft dough forms.
- With damp hands, shape into 8 logs.
- Heat a thin layer of oil in a skillet over medium heat.
- Cook the rolls 3–4 minutes per side, turning, until golden and crisp all over.
- Drain on paper towel and serve hot with green sauce.
Nutrition
| Nutrient | Per roll (1/8) |
|---|---|
| Calories | 120 |
| Protein | 3g |
| Net carbohydrates | 14g |
| Total carbohydrates | 16g |
| Fiber | 2g |
| Total fat | 5g |
| Sodium | 260mg |
Estimates based on potato, spinach, vegan cheese, and pan-frying oil. Exact numbers may vary by cheese brand.
Notes & Tips 💡
- Leftover mashed potatoes are perfect here.
- If the mix is too wet, chill it 15 minutes before shaping.
- A squeeze of lemon on the hot rolls is excellent.
- Reheat leftovers in a skillet so they crisp again.
These Crispy Vegan Spinach & Cheese Rolls are golden, herby, and made for dipping. A skillet snack that disappears fast. 🧀🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
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