Save One summer afternoon, I was standing in my kitchen staring at a perfectly ripe avocado and an enormous cucumber from the farmers market, wondering what to do with them both. My hands were sticky from the heat, and I was craving something light but satisfying—nothing cooked, nothing heavy. That's when it hit me: why not borrow from sushi's playbook but make it entirely vegetable-based? Within minutes, I'd created these cucumber avocado rolls, and honestly, they became my go-to when I needed something that felt fancy but required zero cooking skills.
I made a batch of these for my neighbor last spring when she was dealing with a stomach issue and couldn't eat anything heavy. She took one bite and actually laughed—said it was the first thing in days that made her feel excited about food instead of anxious. Watching her eat with pleasure again reminded me that sometimes the simplest dishes carry the most meaning.
Ingredients
- 1 large cucumber: Choose one that's firm and unblemished; if it feels soft or has wrinkled patches, it'll fall apart when you slice it. I've learned to pick them up and give them a gentle squeeze—you want that satisfying snap of freshness.
- 1 ripe avocado: The timing on this matters more than you'd think. It should yield slightly to pressure but not feel mushy; if you can't find one at the perfect moment, buy it a day early and let it sit on your counter.
- 1 small carrot, julienned (optional): The sweetness cuts through the herbaceous notes beautifully, but honestly these rolls are stunning with just cucumber and avocado.
- 1/4 red bell pepper, julienned (optional): This adds a bright pop of color and a gentle sweetness that makes the whole thing feel more celebratory.
- 2 tsp toasted sesame seeds: Toast them yourself if you can—the difference between pre-toasted and freshly toasted is like the difference between remembering a song and actually hearing it play.
- 1 tbsp fresh cilantro or chives, finely chopped: Cilantro brings an almost floral quality, while chives are more subtle and onion-forward; pick whichever speaks to you.
- 1 sheet nori, cut into thin strips (optional): This is what seals everything together; I always keep a few sheets on hand because they make any vegetable feel like it belongs in a proper roll.
- 2 tbsp soy sauce or tamari (gluten-free): Tamari tastes smoother and slightly less salty to my palate, though regular soy sauce works just fine if that's what you have.
- 1 tsp rice vinegar: This is the bright note that makes the sauce sing; don't skip it, and don't substitute with regular vinegar unless you cut the amount in half.
- 1/2 tsp sesame oil: A little goes a long way—this ingredient has personality, so measure it carefully.
- 1/2 tsp maple syrup or honey: This rounds out the sharp edges of the vinegar and creates balance in the dipping sauce.
- Pinch chili flakes (optional): For those moments when you want a whisper of heat without overwhelming everything else.
Instructions
- Prepare your cucumber strips:
- Wash and thoroughly dry your cucumber—wet skin will slip right off your cutting board and ruin your concentration. Using a vegetable peeler or mandoline, slice lengthwise into paper-thin strips, then pat them dry again with paper towels because excess moisture is the enemy of a tight roll.
- Slice your avocado:
- Cut it in half lengthwise, twist gently to separate the halves, and scoop out the pit with a spoon. Slice the flesh into thin strips that are about the width of a pencil.
- Build each roll:
- Lay one cucumber strip flat in front of you, and at one end, arrange a few strips of avocado, carrot, and bell pepper in a tight bundle. This is where your hands become the tool—press gently so everything stays together.
- Season and roll:
- Sprinkle a pinch of sesame seeds and fresh herbs over your filling, then carefully roll the cucumber strip around everything in one smooth motion. You want it tight enough that it holds together but not so tight that the cucumber tears.
- Secure with care:
- If your rolls feel loose, wrap a thin strip of nori around the outside or secure with a toothpick. The nori acts like an edible tape and actually adds flavor.
- Make the dipping sauce:
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, maple syrup, and a pinch of chili flakes. Taste it and adjust—you want brightness, slight sweetness, and depth in equal measure.
- Serve immediately:
- These rolls are best eaten fresh while the cucumber is still crisp and the avocado hasn't oxidized. Arrange them on a plate and set the sauce beside them like you're about to photograph it for someone you care about.
Save There's something almost meditative about standing at the counter, cucumber strips laid out like long ribbons, assembling these rolls one by one. It's the kind of task that slows you down and makes you present in a way that scrolling through recipes on your phone never does.
The Art of Rolling
Rolling these might feel awkward the first time, and that's completely normal. Your hands are learning a new motion, and your fingers don't yet know how much pressure to apply or when to rotate versus when to pull. By the third or fourth roll, something clicks—muscle memory kicks in, and suddenly your hands know what to do without asking your brain for permission. This is when the whole process becomes almost playful.
Variations That Work
Once you've made these a few times, you'll start seeing the template and understanding how flexible it is. I've added everything from thinly sliced mango to crispy chickpea sprouts, and the basic structure handles it all beautifully. The only rule I've learned is that whatever you add should be something you'd want to eat raw—this isn't the place for cooked components, and it shouldn't need seasoning beyond what the dipping sauce provides.
Dipping Sauce Secrets
The dipping sauce is where the real magic happens, and it's worth tasting as you go. Start with less sesame oil than you think you need, because it has this toasty intensity that can quickly overpower the other flavors. I also learned to make the sauce a few minutes before serving so the flavors have time to find each other—it tastes noticeably better than if you mix it right before eating.
- If you don't have rice vinegar, white wine vinegar works but use only half the amount and add a pinch more maple syrup to balance it.
- For a spicy version, whisk in a small dollop of sriracha or a few extra pinches of chili flakes until your mouth tingles in the best way.
- Make extra sauce and keep it in the fridge for up to a week—it's delicious with roasted vegetables, grains, or even drizzled over avocado toast.
Save These rolls remind me that some of the best meals don't require cooking at all—just good ingredients, a little care, and your own two hands. They're the kind of food that feels light but leaves you satisfied, and honestly, that's when I know I've gotten it right.
Recipe FAQ
- → How thin should the cucumber strips be sliced?
Slice the cucumber as thinly as possible using a vegetable peeler or mandoline. The strips should be flexible enough to roll without breaking but substantial enough to hold the filling. Pat them dry to prevent sogginess.
- → Can these rolls be made ahead of time?
For best results, assemble these rolls immediately before serving. The cucumber can become limp and the avocado may oxidize if prepared too far in advance. If you must prep ahead, slice vegetables and prepare the sauce separately, then roll just before serving.
- → What vegetables work well as filling alternatives?
Thin strips of carrot, red bell pepper, radish, jicama, or mango all provide excellent crunch and color. Fresh herbs like cilantro, mint, or basil add aromatic brightness. For more substance, include thin strips of smoked tofu or cooked shrimp.
- → How do I prevent the rolls from unraveling?
Ensure the cucumber strips are completely dry before rolling. Roll tightly and overlap slightly as you work. A small strip of nori wrapped around the finished roll or a toothpick can provide extra security if needed.
- → What dipping sauce variations work well?
Beyond the soy-based sauce, try Ponzu for citrus brightness, spicy mayonnaise for creaminess, or a simple ginger-sesame dressing. A dollop of wasabi mixed into soy sauce adds traditional heat. Coconut aminos can replace soy sauce for a sweeter, soy-free option.
- → Are these suitable for meal prep?
These rolls are best enjoyed fresh but can be prepped as components for up to 24 hours. Store sliced vegetables in airtight containers, keep the avocado cut and wrapped to prevent browning, and prepare the sauce separately. Roll just before eating for optimal texture.