Cucumber Rolls (12 Pieces) Recipe

Wash and trim

Rinse the cucumber under cold water. Trim off both ends.

Create ribbons

Using a sharp vegetable peeler, shave long thin ribbons lengthwise from the cucumber until you reach the seedy core. Aim for 12 even ribbons about 4–5 inches long and 1.5–2 inches wide. Discard or reserve the seeded core for another use.

Pat dry

Lay ribbons flat on paper towel and gently pat to remove excess moisture so rolls hold shape and filling isn't diluted.

Combine filling ingredients

In a mixing bowl, combine softened cream cheese, Greek yogurt, chopped dill, chopped chives, lemon zest, lemon juice, salt, and black pepper.

Mix to spreadable consistency

Use a spatula or fork to beat the mixture until smooth and spreadable. Taste and adjust seasoning — add a pinch more salt or lemon if desired.

Portion filling

Lay one cucumber ribbon flat on a cutting board or piece of parchment. Spread about 1 tablespoon of the herbed cream cheese along one end of the ribbon, leaving a 1/4-inch border at the edges so filling won’t squeeze out.

Add optional protein and greens

If using smoked salmon or shrimp, place a thin 1/3–1/2 ounce slice/portion over the filling. Top with one small baby arugula leaf or a few microgreens for a pleasant bite.

Roll and secure

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 ribbons to make 12 rolls.

Chill to set

Cover the rolls loosely with plastic wrap and refrigerate for at least 15 minutes to help them firm up and make slicing/presenting neater.

Plate and garnish

Arrange rolls on a serving plate. If desired, drizzle each with a small amount of olive oil and scatter a few extra chopped chives or dill over the top.

Serve

Serve chilled as an appetizer. These are best eaten within 2–4 hours of assembly to keep cucumber crisp.