So one of my favorite things to do is look through random food blogs for recipe ideas of my own. All that time that people spend looking at facebook pictures and reading status updates I spend reading recipes on food blogs. And sometimes I find really intriguing recipes that I just have to try. And so I came across these cucumber rolls which I thought looked great and sounded delicious. I’ve decided to see this as a pre-requisite to sushi roll making. I haven’t ventured there yet, but I figure if I can practice rolling some vegetables into a cucumber slice maybe I can take on sushi rolls someday too? Also I absolutely love tofu but never get to eat it anymore because my carnivorous boyfriend won’t eat it. tear tear. But I knew my parents and grandmother would appreciate this recipe and so I made it while I was home for Thanksgiving. I think it’s a great finger food/appetizer. It has a nice presentation, is healthy, light and low-cal.
Cucumber Rolls
Recipe type: Appetizer
Prep time:
Total time:
Serves: 4
Vegan, Gluten Free, Low Carb, Low Calorie Appetizer
Ingredients
- 1 long English cucumber
- ¾ avocado cut into rectangular strips same as tofu
- 5 baby carrots, julienned
- 5 radishes, julienned
- ½ red bell pepper, julienned
- 2 garlic cloves, peeled
- 1 tablespoon ginger, grated
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 4-5 oz tofu cut into rectangular strips 1 by 1½ inch
- 1 teaspoon sesame oil
- olive oil for frying
- Ponzu sauce for dipping (or add lemon juice to gluten free tamari)
- toothpicks
Instructions
- Slice cucumber into long strips using mandolin slicer
- Combine sesame oil, rice vinegar, garlic, sugar, and ginger in a bowl and place carrots and radishes in this bowl to marinate
- Pan fry the tofu over medium heat until it is browned on both sides
- Drain marinade and pat dry carrots and radishes
- Place the cucumber slice in front of you and put a few pieces of carrots and radishes, then the red pepper, tofu, and avocado, each a little bit apart. Roll from one end while holding the filling with your other hand.
- Secure each roll with a toothpick.
- Serve with Ponzu sauce as a dipping sauce
Notes
Recipe Adapted from Madeline’s Adaptations
Nutrition Information
Serving size: 3 rolls Calories: 125
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Welcome to Avocado Pesto! Long time foodie and travel enthusiast, I started this blog to share my curious culinary efforts and kitchen endeavors. Here you'll find a smorgasbord of ethnic cuisines and hopefully a few humorous tales too.
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I just wanted to tell you that there is an intentional community called Twin Oaks near Richmond that makes the best tofu! (of course, right?) They carry it at Ellwood Thompson’s in Carytown. I have tried the italian herb kind in pasta and it was ok, but the plain is the BEST tofu I have ever had and makes the most delicious stir fry. Maybe I’ll send some your way…
http://ellwoodthompsons.com/
http://www.twinoakstofu.com/
That would be great!! : )
These photos are just wonderful.
Thank you! I posted this recipe a while ago but just updated the photo recently and the new photo is a huge improvement over the old one!
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