Ingredients
• The Base: 2 cups finely shredded vegetables (a mix of cabbage and carrots works beautifully).
• The Protein: 2 large eggs.
• The “Glue”: 1.5 cups shredded Mozzarella or Cheddar cheese.
• Optional for Flavor: Salt, black pepper, and a dash of garlic powder.
Preparation Steps
1. Remove Moisture: This is the most important step! Shred your vegetables and then use a clean kitchen towel or paper towels to squeeze out as much water as possible. This ensures your rolls are crispy rather than soggy.
2. Mix: In a large bowl, combine the dried vegetables, eggs, and 1 cup of the shredded cheese. Stir until the vegetables are completely coated.
3. Season: Add your salt, pepper, and garlic powder to the mix.
4. Form the Rolls: Line a baking sheet with parchment paper. Take a handful of the mixture and shape it into a cylinder or “log” shape, pressing firmly.
5. Bake: Bake at 400°F (200°C) for about 15–20 minutes until the rolls are firm and starting to turn golden brown.
6. The Cheese Crust: Remove from the oven and sprinkle the remaining 1/2 cup of cheese over the top of each roll. Return to the oven for 5 more minutes, or until the cheese is bubbly and has those beautiful dark spots seen in your photo.
Why This is a Healthy “Treasure”
• Naturally Flourless: By using eggs and cheese to bind the vegetables, you avoid all grains and gluten.
• Blood-Sugar Friendly: The high fiber from the vegetables and protein from the eggs prevent energy crashes.
• Addictive Texture: The baked cheese creates a savory “crust” that gives you the satisfaction of a traditional wrap without the carbs.