Cucumber Rolls

Crispy crunchy colorful fresh.

I can't eat nori and my grocery doesn't stock rice paper rolls,  so naturally the next course of action was to use cucumber. Stuffed with crisp lettuce, crunchy carrots and cabbage, soft tofu and a zingy flavorful bean spread, these rolls are a special bite. 

This recipe is just a basic template, use whatever ingredients you want! Avocado, hummus, pesto, etc would all work beautifully. I nixed any dip because I was looking for a light and refreshing dish, but feel free to whip one up as well! 

Gather your ingredients...

Roll...

Eat!

Cucumber Rolls
makes 8 rolls

Ingredients 

For the roll
1 cucumber
2 cups lettuce
1/2 carrot, julienned 
1/4 cup purple cabbage 
1/2 cup tofu (optional)

Split cucumber in half lengthwise, and use a vegetable peeler to shave 8 thin slices from the center.
You can panfry the tofu in some soy or peanut sauce for more flavor too.


For the mash
1/2 cup cooked white beans, mashed 
1-2 cloves garlic, minced
1 tsp olive oil 
Salt 
Lemon juice

In pan, toast garlic in olive oil until fragrant. Add mashed beans and heat through. Salt to taste. Remove from heat, squeeze in some lemon juice and mix well. 

Assembly
Lay cucumber slice flat. Spread on about 1 tbsp of bean mash, top with carrots, cabbage, and tofu, then cover with lettuce. Roll cucumber towards you, keeping filling tightly in place. The cucumber will naturally stick to itself so it's super easy! Repeat with rest of ingredients.

 Enjoy!