Vegetarian pan cake roll

Soft pancake rolls filled with fresh vegetables, combining light textures and savory flavors in every bite. The pancakes are golden on the outside yet tender inside, while the veggie filling adds freshness and a satisfying crunch. A simple, wholesome dish that works perfectly as a light lunch, appetizer, or healthy snack.

Ingredients

Steps

Peel the carrots and wash the zucchini then grate both roughly.
Like this, guys
Wash and squeeze out the water
Peel 2 cloves of garlic and 2 red chillies, then chop finely
Heat the pan, add 2 tbsp oil, add the chopped spices, sauté until fragrant and add the grated carrots and zucchini.
Stir-fry until everything is wilted
Add 1/4 tsp salt and 1/2 tsp black pepper, cook for 4-5 minutes.
Then turn off the heat and
Remove the tarok in a bowl
Then we make the pan cake batter, prepare 30 g of all-purpose flour.
Add 1/8 tsp salt
Add 150 ml of water, little by little add the water while stirring.
After all the flour has melted evenly
Heat the pan as hot as possible so that it doesn't stick when we make the pancake roll skin.
Reduce the heat and add 75 ml of mixture for one piece, cook slowly for 1-2 minutes
Once the bottom is no longer sticky, lift it out and do the same thing if Adam is still around (I only made 2 pieces of one dough)
Add vegetables on top of the pancake skin and
Roll it up
Like this, do the same thing if there are still others
Heat the pan and
Add 3-4 tbsp of oil
Put the pan cake roll in and fry slowly over low heat.
Fry for 6-7 minutes
Keep frying, guys
Remove the tarok on a plate
The vegetarian pan cake roll is ready to be served (this pancake skin is deliciously crispy)