Thin cucumber ribbons rolled with avocado and vegetables, served with sesame dipping sauce. A fresh, light appetizer ready in 20 minutes.
# What You Need:
→ 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)
# How to Cook:
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, even strips.
03 - Lay one cucumber strip flat on a clean surface. Place a few strips of avocado, carrot, and red bell pepper at one end of the strip. Sprinkle with a pinch of sesame seeds and fresh herbs.
04 - Carefully roll the cucumber strip around the filling to form a tight roll. Secure with a nori strip or toothpick if needed.
05 - Repeat the assembly process with remaining ingredients to make approximately 8 rolls.
06 - Mix soy sauce, rice vinegar, sesame oil, maple syrup or honey, and chili flakes in a small bowl until well combined.
07 - Arrange the rolls on a serving plate and serve immediately with the dipping sauce.
