Persian Vegetable Rolls with Yogurt-Mint Sauce


1 tablespoon vegetable oil
4 small onions, chopped (about 3 cups)
2 cups grated carrots
10 cloves garlic, minced
1 cup raisins
1 cup chopped dried apricots
1/2 teaspoon cumin seeds
1/2 teaspoon ground cinnamon
2 tablespoons fresh lemon juice
2 tablespoons honey
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 cup pine nuts
1/2 pound goat cheese
1 package large, square egg roll wrappers (about 6 inches square)
1 tablespoon butter, melted
Yogurt-Mint Sauce (see recipe)


Heat oil in a large nonstick skillet over medium-high heat. Add onions, carrots, and garlic and cook 10 minutes, stirring often. Transfer vegetables to a large mixing bowl. Add raisins, apricots, cumin seeds, and cinnamon. Toss together, then add lemon juice, honey, salt, freshly ground black pepper, and pine nuts. Mix together well; allow mixture to cool about 20 minutes.

Preheat oven to 400 degrees. Divide goat cheese into 15 equal-size pieces. Working with one egg roll wrapper at a time, place wrapper with point facing toward you. Brush top point with a little melted butter. Place about 2 teaspoons vegetable filling in the center of the wrapper, shaping into a log. Top with a piece of cheese. Fold the wrapper envelope style: first, fold in the left and right points, then fold the point nearest you over the filling, and roll wrapper to enclose the filling completely, sealing roll with the buttered point. Repeat with remaining 14 wrappers. Place, seam side down, on a foil-lined baking sheet. Bake 5 minutes; turn and bake 5 minutes longer, or until rolls are golden and crispy. (When rolls are completely cool, they may be refrigerated in an airtight container for up to 2 days.) Serve with Yogurt-Mint Sauce on the side.

Yogurt-Mint Sauce

Preparation Time

15 Minutes

Total Time

50 Minutes

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