Cucumber Rolls Recipe

Slice cucumber

Wash and dry the cucumber. Using a mandoline or a very sharp knife, slice the cucumber lengthwise into thin ribbons about 1/16–1/8 inch (1.5–3 mm) thick. You should get approximately 12 wide ribbons suitable for rolling. Trim ends if necessary so ribbons are even.

Sweat cucumber

Lay cucumber ribbons in a single layer on a clean towel or paper towels. Lightly sprinkle both sides with coarse salt (about 1 tsp total). Let sit 10 minutes to draw out excess moisture, then gently blot ribbons dry with paper towels. This prevents a watery filling and helps the rolls hold shape.

Make filling

In a medium bowl, combine the softened cream cheese and Greek yogurt. Stir with a spatula until smooth and creamy. Fold in the chopped dill, sliced chives, lemon zest, lemon juice, garlic powder, salt, and black pepper. Adjust seasoning to taste. If the mixture is too thick to pipe, add an extra teaspoon of yogurt to reach a spreadable consistency.

Transfer to piping bag

Spoon the cream cheese mixture into a piping bag fitted with a medium round tip (or into a zip-top bag with a corner snipped). This will make assembly neater and faster.

Assemble rolls

Place one cucumber ribbon flat on your work surface with the skin side down (if using English cucumber with a thin skin). Pipe a 1/2–3/4 tablespoon strip of the cream cheese filling lengthwise about 1/3 of the way from one edge. Lay a small piece (about 1/3 ounce) of smoked salmon on top of the filling and a few leaves of arugula or a small pinch of microgreens. Fold the short end of the ribbon over the fillings and gently roll toward the opposite end to form a tight cylinder. Repeat with remaining ribbons to make 12 rolls.

Finish and plate

Arrange the rolls seam-side down on a serving platter. Top each roll with a few capers and a light dusting of paprika for color. Optionally, garnish with extra dill sprigs or additional chives.

Chill before serving

Cover and chill the rolls 15–20 minutes before serving to help them firm up and hold shape. Serve cold as an appetizer. Leftovers keep in an airtight container in the refrigerator for up to 24 hours; cucumber may release moisture so blot before serving again.