How to Roll Cut Vegetables

Roll cut vegetables
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  • 01 of 07

    How to Roll Cut Vegetables

    Rhonda Parkinson

    The next time you're adding a long cylindrical vegetable (such as carrots, zucchini or Chinese eggplant) to a stir-fry, think about roll cutting it. Besides being a great way to liven up the appearance of a stir-fry dish, roll cutting exposes more of the vegetable's surface area to the heat. Here are easy instructions showing how to roll cut vegetables.

    First, wash and peel the vegetable as required. Lay the vegetable on a cutting board in front of you.

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  • 02 of 07

    Hold the Cleaver

    Rhonda Parkinson
    Position the cleaver at a a 40 – 45 degree angle.
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  • 03 of 07

    Cut the Vegetable

    Rhonda Parkinson

    Make a diagonal cut at one end of the carrot. (I prefer to start from the stem end, but you can start from either end). Discard this piece.

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  • 04 of 07

    Roll the Vegetable

    Rhonda Parkinson
    Roll the carrot 1/4 - 1/3 of the way toward you.
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  • 05 of 07

    Continue Cutting

    Rhonda Parkinson

    Make another diagonal cut to the carrot.

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  • 06 of 07

    Keep Roll Cutting

    Rhonda Parkinson
    Continue rolling and cutting the carrot until you reach the end. Discard the final piece.
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  • 07 of 07

    You're Done!

    Rhonda Parkinson
    Use the vegetable as called for in the stir-fry. Besides carrots, this technique is good for other long, cyndrical vegetables such as Asian eggplant and zucchini.