Roll cut
A roll cut is an angled cut where you turn a long vegetable a quarter turn between slices, giving chunky wedges with many faces for stir-fries and stews.
Also called Oblique cut, Rangiri, Rolling cut.
A roll cut is a way to cut long, round vegetables into chunky, irregular wedges. You make an angled cut, roll the vegetable a quarter turn, and cut at the same angle again. Each piece has several flat faces. It is common in Chinese and Japanese cooking; in Japanese it is called rangiri. It works well on carrots, daikon, parsnips, zucchini (courgette in the UK), Asian eggplant (aubergine in the UK) and asparagus.
How to do it
- Peel the vegetable if needed and lay it on the board at a right angle to you.
- Trim the end with a cut at about 45 degrees, as for a bias cut.
- Roll the vegetable a quarter turn toward you.
- Make the next cut at the same angle, about 2 to 3 cm (3/4 to 1 1/4 inches) along. It will cross the face of the last cut.
- Keep rolling a quarter turn and cutting until you reach the end.
A santoku or a chef's knife both work. Keep your fingertips curled and move your guiding hand back after each cut.
Why it works
Each wedge has a lot of cut surface for its size, so it cooks faster than a round chunk of the same weight and picks up more sauce and browning. The pieces are thick in one part and thin in another, which gives a mix of tender and firm bites. Because the vegetable gets thinner toward the tip, rolling also lets you keep the pieces about the same size along its length.
How to use it
- Carrots and daikon for braises and simmered dishes.
- Zucchini and eggplant for stir-fries.
- Parsnips and carrots for a tray of roast vegetables.
Common mistakes
- Turning the vegetable by different amounts, so the pieces come out in random shapes and sizes.
- Cutting the thick end and the thin tip at the same spacing. Make the cuts closer together at the thick end, so every piece weighs about the same.
- Letting your guiding hand creep toward the blade as you roll. Reset your grip after every turn, with your fingertips curled.
In recipes
"Roll cut", "oblique cut" and "cut into wedges on the diagonal" all mean this cut. A recipe that says "cut on the bias" without rolling means plain angled slices.
Related terms
- Bias cutA bias cut is a slice made at an angle, usually around 45 degrees, to give long oval pieces that cook fast and look good in stir-fries and salads.
- Stir-fryStir-frying cooks small, evenly cut pieces of food in a very hot wok with a little oil, stirring constantly so they sear and cook through in minutes.
- RoastRoasting cooks meat or vegetables uncovered in a hot oven, so dry heat browns the outside and concentrates flavor while the inside cooks through.
- SantokuA santoku is a Japanese all-purpose kitchen knife with a flat edge and rounded tip. Here is how it compares to a chef's knife.
- Chef's knifeA chef's knife is the all-purpose kitchen knife, with a wide 20 cm (8 in) blade for chopping, slicing and mincing. Here is how to hold it.