In a large skillet, heat a little sunflower oil over medium heat. Add the chopped onion and grated carrot, and sauté until softened.

If using bacon, add it to the skillet and cook until crispy.

Add the chopped cabbage to the skillet, seasoning with salt and pepper. Cook until the cabbage is tender and slightly caramelized. Remove from heat and let it cool slightly.

Stir in the chopped spring onions and grated cheese into the cabbage mixture. Set aside.

Lay out the potato slices on a clean surface. You may slightly overlap them to form a base for the rolls.

Place a portion of the cabbage and cheese filling on one end of the potato layer.

Carefully roll up the potatoes around the filling, securing with a toothpick if necessary.

Heat sunflower oil in a large frying pan over medium heat.

Place the potato rolls seam-side down in the pan. Cook until the potatoes are golden brown on all sides and cooked through, turning carefully to ensure even cooking.

Once cooked, remove the potato rolls from the pan and place them on a paper towel to drain any excess oil.