Cucumber Avocado Rolls
These cucumber and avocado rolls are a light, creamy, and crunchy appetizer ready in just 15 minutes. Naturally vegan, gluten-free, and packed with healthy fats and fiber, they’re perfect for parties, snacks, or a simple, nutritious bite anytime. A sprinkle of smoked paprika adds color and a gentle kick.
Equipment
- 1 vegetable peeler
- 1 mixing bowl
- 1 spoon or spatula
- Toothpicks (optional, for securing rolls)
Ingredients
- 1 medium Cucumber thinly sliced
- 1 ripe Avocado
- 1 –2 tablespoons Lemon juice
- ⅛ teaspoon Ground cumin
- ⅛ teaspoon Black pepper
- ⅛ teaspoon Smoked paprika
Instructions
- Prepare the Cucumber Strips: Start by washing your cucumber thoroughly under cool running water to remove any dirt or residues. Using a sharp vegetable peeler, carefully slice the cucumber lengthwise into thin, even strips. Aim for slices that are flexible but not too fragile—about 1–2 millimeters thick—so they can easily roll without breaking. Set the cucumber strips aside on a clean plate or cutting board, slightly overlapping if needed.
- Make the Creamy Avocado Filling: Cut the avocado in half, remove the pit, and scoop the flesh into a medium-sized mixing bowl. Using a fork or small potato masher, mash the avocado until smooth and creamy. Stir in 1–2 tablespoons of fresh lemon juice to add brightness and prevent browning. Then, season with ground cumin and black pepper. Taste and adjust seasoning to your preference. The avocado mixture should be smooth, flavorful, and spreadable.
- Assemble the Rolls: Take one cucumber strip and lay it flat on your clean work surface. Using the back of a spoon or a small spatula, spread a thin, even layer of the avocado mixture along the length of the cucumber, leaving a small gap at each end. This ensures the avocado doesn’t squeeze out when rolling. Repeat this step for each strip, working carefully so the cucumber doesn’t tear.
- Roll the Cucumber and Avocado: Starting from one end, gently roll the cucumber strip over the avocado filling, keeping the roll tight but not forced. Continue rolling until you reach the opposite end. If needed, secure the roll with a toothpick to prevent it from unrolling. Each roll should form a neat, spiral shape with the creamy avocado visible inside.
- Plate and Garnish: Arrange the finished rolls on a serving platter, spacing them evenly for a clean presentation. Sprinkle a light dusting of smoked paprika over the top of the rolls to add color, a subtle smoky flavor, and a hint of spice. You can also add a few fresh herbs like chopped parsley or cilantro for extra freshness, if desired.
- Serve Fresh: These cucumber and avocado rolls are best enjoyed immediately to maintain their crispness and vibrant flavor. Serve them as a light appetizer, a snack, or part of a colorful party platter. If you must store them, cover them tightly with plastic wrap and refrigerate for no more than 2–3 hours to prevent the cucumber from becoming watery and the avocado from browning.
Notes
- Use a firm, fresh cucumber for the best rolling results. Soft or watery cucumbers may tear easily.
- Ripe but slightly firm avocado works best—it spreads smoothly without turning mushy.
- Adjust lemon juice, cumin, and black pepper to your taste. A little extra lemon keeps the avocado bright.
- Make the rolls just before serving to maintain crispness and prevent browning.
- Toothpicks are optional but helpful if you’re serving the rolls at a party.
