Cucumber rolls

cucumber rolls

I saw a picture of cucumber rolls somewhere on the inter-webs and really wanted to try these out but forgot about them until recently. I wasn't sure if I could pull off slicing the cucumbers by hand but it turned out quite well. I do recommend getting/using a mandolin (slicer) for quicker slicing. To slice them by hand, cut off the ends and cut the cucumber in half down the long axis. Then, I, slowly and carefully, cut thin slices starting with the cut side up of one half and then the other.

Nice and light, the crisp of the cucumber and carrot is complemented by the flavor and smoothness of the slightly spicy avocado spread. This recipe is versatile and can be served as an appetizer, a light lunch, a healthy snack, or as a vegetable side for dinner. I personally will be making it more often this summer and will take it to the next sushi party....if I remember.

Makes about 20-25 rolls
Prep Time: 1-1.5hrs
Cook Time: 0

Ingredients:

2 cucumbers, unpeeled and thinly sliced longitudinally
2 carrots
1/2 block of extra firm tofu, julienne and fried lightly
1/2 cup sprouts
1 avocado
1-2 tsp wasabi
2 Tbsp goat cheese (optional)
1-2 tsp rice vinegar
soy sauce for dipping

Directions:

• lightly fry tofu, set aside
• mix avocado, wasabi, goat cheese, and vinegar until thick and creamy (add water if needed)
• place 2 tsp of avocado mix in the center of the cucumber slice
• place a small dab at the end furthest away from you
• add tofu and carrots on the sides of the avocado mix
• top with spouts
• carefully take the end closest to you and roll so that you pack the contents tightly until you reach the other end (think of rolling carpet with someone inside)
• top with white or black toasted sesame seeds
• serve with soy sauce or a dipping sauce of your choosing

Potential alternatives:

• cut out goat cheese to make vegan
• make it meaty by adding some tuna, salmon, or shrimp
• try other vegetables (red pepper, asparagus)