Quick & Easy Vegetarian Roll

Name: Quick & Easy Vegetarian Roll
Total time: 900 s
Yield: 2 rolls
Cuisine: American
Ingredients: 2 cups Cooked short-grain rice; 1 tbsp Sesame oil; 1/2 tsp Salt; 1 Zucchini (sliced into strips); 1 cup shredded carrot; 1/2 (about 1/4 lb, sliced into thin strips) Green pepper; 2 Egg; 1 Avocado sliced; 1 tbsp Vegetable oil; 2 Roasted seaweed sheets

Mad Cook @Madcooks

Washington State, USA

Just a quick and easy vegetable hand roll great for picnics or lunch on the go. I make these regularly for my kids and they can be customized to everyone’s personal taste. #CookpadApron2026

Mad Cook @Madcooks

Washington State, USA

Just a quick and easy vegetable hand roll great for picnics or lunch on the go. I make these regularly for my kids and they can be customized to everyone’s personal taste. #CookpadApron2026

Saved

Ingredients

15 minutes

2 rolls

2 cupsCooked short-grain rice
1 tbspSesame oil
1/2 tspSalt
1Zucchini (sliced into strips)
1 cupshredded carrot
1/2(about 1/4 lb, sliced into thin strips) Green pepper
2Egg
1Avocado sliced
1 tbspVegetable oil
2Roasted seaweed sheets

Saved

Steps

15 minutes

1

Mix the warm rice with sesame oil and salt.
2

Fry zucchini, carrot, and green pepper strips in vegetable oil until just tender.
3

Beat eggs, cook as a thin omelet, and slice into strips.
4

Slice avocado into strips.
5

Place a seaweed sheet on a bamboo mat (or tinfoil) spread rice evenly, leaving 3/4 inch at the top.
6

Arrange fried veggies, egg, and avocado in the center.
7

Roll tightly using the mat, then slice into bite-sized pieces.

Tips

Fry the vegetables until just tender to maintain their color and crunch. If you do not have a mat you can also use tinfoil. I use tinfoil instead of a mat all the time.