Zucchini Egg Rolls Bacon (Printable Recipe)
Zucchini egg rolls filled with bacon and cream cheese for a satisfying and balanced savory bite.
# Ingredients You'll Need:
→ Zucchini Pancake Base
01 -
1 medium zucchini approximately 200 grams halved
02 -
0.5 teaspoon salt plus 3 pinches salt
03 -
3 eggs
04 -
1 teaspoon sugar
05 -
200 grams all purpose flour
06 -
180 to 200 milliliters milk
07 -
4 tablespoons vegetable oil
08 -
1 small handful dill finely chopped
09 -
2 cloves garlic
→ Fillings and Toppings
10 -
10 slices bacon cooked until crisp
11 -
3 to 4 tomatoes thinly sliced
12 -
100 grams cream cheese
13 -
ground black pepper to taste
14 -
1 bunch parsley chopped
15 -
100 grams mozzarella cheese shredded
16 -
butter for frying rolls
17 -
baby spinach leaves optional
→ To Serve
18 -
plain yogurt or sour cream
# Steps to Follow:
01 -
Grate the zucchini and divide into two portions. Add 0.25 teaspoon salt to one portion stir and let sit for 5 minutes.
02 -
Add garlic cloves to the second zucchini portion and blend into a smooth puree.
03 -
In a large bowl whisk eggs with sugar and three pinches of salt. Gradually stir in flour then milk and vegetable oil until the mixture is smooth. Mix in chopped dill followed by the drained zucchini and garlic puree.
04 -
Heat a nonstick skillet over medium heat. Cook the batter in portions to yield about seven pancakes frying each until lightly golden on both sides.
05 -
Fry bacon strips until crisp and drain on paper towels.
06 -
In a bowl mix cream cheese with ground black pepper and chopped parsley until well combined.
07 -
On each pancake layer the cream cheese mixture tomato slices bacon mozzarella and spinach if using. Roll each pancake tightly.
08 -
Brush a skillet with butter and fry the rolls on both sides until golden and the cheese is melted.
09 -
Serve immediately with a dollop of yogurt or sour cream.
# Extra Tips:
01 -
Let the batter rest for 5 minutes before cooking to improve texture.
02 -
Roll pancakes while they are still warm for easier shaping.
03 -
Use a nonstick pan and minimal butter to prevent sticking.
04 -
Squeeze out excess liquid from salted zucchini to avoid watery batter.
05 -
Avoid overfilling the rolls to keep them sealed and manageable.