Cucumber Roll Recipe

Slice cucumbers

Wash the cucumber. Trim about 1/4 inch off each end. Using a mandoline set to a thin setting (or a sharp knife), slice lengthwise into long thin ribbons about 1/16–1/8 inch thick. Aim for uniform width so rolls are even. Reserve any inner seedy strips for another use or compress if too watery.

Lightly lay the cucumber ribbons on paper towels in a single layer, sprinkle both sides with 1/2 tsp salt, and let sit 8–10 minutes to draw out excess moisture. Pat dry with paper towels before assembling.

Make the herbed spread

In a medium bowl, combine 6 oz softened cream cheese and 2 tbsp Greek yogurt. Add 1 tbsp chopped dill, 1 tbsp chopped chives, 1 tsp lemon zest, 1/2 tsp lemon juice, 1/8 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp freshly ground black pepper. Mix until smooth and homogenous, scraping the bowl. Taste and adjust salt or lemon if needed.

Transfer the spread to a piping bag (or a resealable plastic bag with a corner snipped) for neater assembly, or keep in a small bowl and use a small spatula.

Prepare the vegetables: julienne 1/4 cup carrot and 1/4 cup red bell pepper into thin matchsticks. Rinse and dry 1/4 cup packed baby spinach or arugula. Toast 1 tsp sesame seeds in a dry skillet over medium heat 1–2 minutes until fragrant, then cool.

Combine the vegetables and toasted sesame seeds in a small bowl. These provide the crunchy, colorful core for each roll.

Assemble rolls

Lay a cucumber ribbon flat on a work surface with the slightly curved side down. Pipe or spread about 1/2–1 tsp of the herbed cream cheese along one end of the ribbon in a narrow line about 1/2 inch from the edge. Top the cream cheese with a small amount (about 1 teaspoon) of the julienned carrot and bell pepper and a couple small spinach leaves. Do not overfill—aim for thin, even amounts so the roll holds.

Starting at the filled end, gently roll the cucumber ribbon away from you into a tight spiral. Place seam-side down on a platter. Repeat with remaining cucumber ribbons and filling. You should get about 12–16 small rolls depending on cucumber length and thickness.

If using garnish, press a few microgreens or a small dill sprig on top of each roll. For extra hold, you can secure rolls with small toothpicks, removing them before serving if desired.

Arrange rolls on a serving plate. In a small bowl, mix 2 tbsp soy sauce or ponzu with 1/2 tsp sesame oil for a dipping sauce. Serve immediately, or refrigerate for up to 2 hours covered with plastic wrap to keep cucumber crisp.

Note: Because cucumbers release moisture, do not assemble more than 2 hours ahead. Best eaten within 1–2 hours for maximum crispness.