These refreshing cucumber rolls are filled with tri-color vegetables that include matchstick carrots, micro greens, scallions, cilantro and fresh lime juice! The recipe also includes a super easy dipping sauce. Make it your own, and have some fun experimenting in the kitchen.
1 large cucumber [washed and dried]
½ cup of match-stick cut carrots
½ cup of micro greens or arugula
¼ cup of fresh raspberries [slice in half]
1 long scallion stick [cut edges, wash and slice to resemble match-stick]
1 large lemon [cut into fourths]
4 tablespoons of soy sauce
3 Tablespoons of agave syrup or maple syrup
2 Tablespoons of freshly squeezed lime juice
1 Tablespoon of sesame oil
In a medium bowl pour in soy sauce, syrup, lime juice and oil together. Whisk with a fork until the sauce is combined. Once done, place in the fridge until ready to serve.
Place your washed cucumber on a flat surface or cutting board and discard the outermost slices of the cucumber skin. Begin by slicing your cucumber with a mandolin or a vegetable peeler, make sure that your slices are thick enough so they hold up the vegetable filling and the rolling step. Once the slices are done make sure to lightly pat them dry with a paper towel so that any excess water dries off before stuffing the rolls.
Starting from one end of the cucumber strip place your carrots, micro greens, scallions, cilantro and raspberries side by side and compact them a little bit tight so the rolling becomes easier. Squeeze a little bit of lime juice on top of the mix and sprinkle a bit of salt, roll them up and place them seam side down. Repeat with the rest of the cucumber slices and squeeze a bit of lime juice on top of the rolls, this will prevent the cucumber from turning brown. Once done serve them up with the sweet soy sauce and enjoy!
Tip: You can substitute the cucumber for zucchini.
Tip: If your rolls are less compact and you want them more tight just secure them with a toothpick.
Content and images by: Diana Rodelo
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