Light Cucumber Avocado Rolls (Print Version)

Crisp cucumber ribbons filled with creamy avocado, fresh vegetables, and toasted sesame. A light, healthy appetizer ready in minutes.

# Components:

→ Vegetables

01 - 1 large cucumber
02 - 1 ripe avocado
03 - 1 small carrot, julienned (optional)
04 - 1/4 red bell pepper, julienned (optional)

→ Seasonings & Garnishes

05 - 2 teaspoons toasted sesame seeds
06 - 1 tablespoon fresh cilantro or chives, finely chopped
07 - 1 sheet nori, cut into thin strips (optional)

→ Dipping Sauce

08 - 2 tablespoons soy sauce or tamari (gluten-free)
09 - 1 teaspoon rice vinegar
10 - 1/2 teaspoon sesame oil
11 - 1/2 teaspoon maple syrup or honey
12 - Pinch chili flakes (optional)

# Directions:

01 - Wash and dry the cucumber thoroughly. Using a vegetable peeler or mandoline, slice the cucumber lengthwise into very thin strips. Pat dry with paper towels to remove excess moisture.
02 - Slice the avocado in half, remove the pit, and cut the flesh into thin strips.
03 - Lay one cucumber strip flat on a clean surface. Place a few strips of avocado, carrot, and red bell pepper (if using) at one end of the strip.
04 - Sprinkle with a pinch of sesame seeds and fresh herbs.
05 - Carefully roll the cucumber strip around the filling to form a tight roll. Secure with a nori strip or toothpick if needed.
06 - Repeat with remaining ingredients to make approximately 8 rolls.
07 - Mix soy sauce, rice vinegar, sesame oil, maple syrup or honey, and chili flakes in a small bowl until well combined.
08 - Serve the rolls immediately with the dipping sauce.

# Expert Advice:

01 -
  • Zero cooking involved, which means you can make these while wearing your work clothes without fear of splatter.
  • The combination of crisp cucumber and creamy avocado hits that textural sweet spot that keeps you coming back for another roll.
  • It comes together in under twenty minutes, making it perfect for unexpected guests or when you're too warm to turn on the stove.
  • Naturally fits every dietary preference—vegetarian, vegan, gluten-free, and honestly just plain delicious.
02 -
  • Cucumber strips absorb moisture like crazy, so you absolutely must pat them dry twice—once after washing and once right before rolling—or they'll weep into your avocado and turn everything soggy.
  • The avocado oxidizes quickly when exposed to air, so if you're not serving immediately, squeeze a tiny bit of lemon juice on the exposed flesh to keep it from browning.
  • A mandoline will change your life here because achieving uniform, paper-thin cucumber strips with a peeler takes patience and a steady hand that I don't always have on a Tuesday afternoon.
03 -
  • Buy your cucumber and avocado the same day you plan to make these; the timing makes all the difference between a roll that feels fresh and one that feels like it's been sitting in the back of your fridge.
  • If you're making these for a crowd, prep your vegetable strips ahead of time and keep them in separate containers with paper towels, then assemble the rolls right before serving so everything stays crisp.
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