Step 1: Prepare the Vegetable Filling

1. Heat olive oil in a pan over medium heat.
2. Add the onion and sauté until soft (about 2 minutes).
3. Stir in the carrots, bell peppers, zucchini, and mushrooms. Cook for 4-5 minutes, stirring occasionally, until the vegetables soften.
4. Add the spinach, season with salt, black pepper, garlic powder, Italian seasoning, and red pepper flakes, and cook for 1-2 more minutes until the spinach wilts.
5. Remove from heat and let the mixture cool slightly.

Step 2: Add the Cheese

1. Once the vegetable mixture has cooled, stir in the shredded mozzarella and Parmesan cheese.
2. Mix well to create a cheesy, veggie-packed filling.

Step 3: Assemble the Rolls

1. Lay out one wrapper (spring roll wrapper, phyllo dough, or tortilla).
2. Place 2 tablespoons of the filling near the bottom edge.
3. Roll the wrapper tightly, folding in the sides as you go to create a sealed roll.
4. Repeat with the remaining wrappers and filling.

Step 4: Brush and Bake

1. Preheat your oven to 375°F (190°C).
2. Arrange the rolls on a baking sheet lined with parchment paper.
3. Lightly brush each roll with melted butter or olive oil to help them turn golden brown.
4. Bake for 20-25 minutes, flipping halfway, until the rolls are crispy and golden brown.

Step 5: Serve and Enjoy!

1. Garnish with chopped parsley and red pepper flakes.
2. Serve hot with marinara sauce, ranch, or garlic yogurt dip.