Prepare the vegetables.

Wash and finely chop all vegetables into small, even pieces. This ensures the filling cooks evenly and does not tear the wrap while rolling.

Cook and season the filling.

Heat a small amount of oil in a pan, add onion and garlic, and cook until soft and fragrant. Add vegetables, salt, pepper, and optional spices. Cook briefly until just tender.

Rest the filling.

Remove the filling from heat and let it rest for 10–15 minutes. This allows flavors to blend and excess moisture to evaporate.

Prepare the wrap or sheet.

Lay the flatbread or pastry on a clean surface. Make sure it is at room temperature to prevent cracking.

Spread the filling evenly.

Spread a thin, even layer of filling, leaving a small border at the edges. Overfilling can cause sogginess and uneven rolls.

Roll tightly.

Starting from one edge, roll the sheet firmly but gently, keeping tension even throughout.

Seal the edge.

Brush the edge with flour slurry or egg wash and press gently to seal.

Chill before slicing.

Refrigerate the roll for 10 minutes. This helps it firm up and makes slicing easier.

Slice evenly.

Use a sharp knife to cut uniform slices, about one inch thick.

Cook the pinwheels.

Fry in medium-hot oil until golden, or bake or air-fry until crisp and evenly browned.

Drain and rest.

Place cooked pinwheels on a rack or paper towel to remove excess oil and preserve crispness.