Cucumber Roll
intro
Crisp, no-cook cucumber rolls stuffed with creamy crab and avocado—light, crunchy, and perfectly refreshing for warm summer picnic gatherings.
Ingredients
Steps
Prep cucumber sheets
Trim ¼ inch (6mm) off both ends of the 2 large (600g total) English cucumbers. Use a sharp mandoline or wide vegetable peeler to slice cucumbers lengthwise into 1/8-inch (3mm) thick even sheets, stopping when you reach the seedy, watery core (discard cores). Pat each cucumber sheet gently with paper towels to remove excess surface moisture to prevent soggy rolls; no heat is required for this step.
Make crab filling
In a medium mixing bowl, combine 80g room-temperature softened cream cheese, 1 teaspoon (5ml) sriracha, 1 tablespoon (15ml) unseasoned rice vinegar, 1 tablespoon (15ml) low-sodium soy sauce, and half the chopped chives (3g). Stir with a rubber spatula for 1 minute until completely smooth, then gently fold in 120g drained, shell-free lump crab meat to avoid breaking up delicate crab lumps. Work at 70°F (21°C) room temperature to keep cream cheese spreadable; no heat is required.
Prep avocado slices
Cut the peeled, pitted 1 medium (150g) ripe avocado into ¼-inch (6mm) thick, 4-inch (10cm) long uniform strips. Toss strips gently with the remaining 1 tablespoon (15ml) low-sodium soy sauce to coat lightly; this prevents browning and adds subtle savoriness. No heat is required for this step.
Assemble the rolls
Lay one dried cucumber sheet flat on a clean cutting board. Place 1 tablespoon (15g) of the crab filling ½ inch (12mm) from the short end of the sheet, then top the filling with one avocado strip. Roll the cucumber tightly away from you, starting at the filling end, to form a compact 1-inch (2.5cm) wide roll, and set it seam-side down on a serving platter. Repeat with all remaining cucumber sheets, filling, and avocado; no heat is required.
Garnish and chill
Once all rolls are assembled, sprinkle the tops evenly with 1 tablespoon (9g) toasted white sesame seeds and the remaining 3g chopped chives. Cover the platter loosely with plastic wrap and chill in a 37°F (3°C) refrigerator for 10 minutes to let the filling set; do not chill longer than 30 minutes, as extended refrigeration will draw excess water from cucumbers and make rolls soggy.
Serve chilled rolls
Remove the platter from the refrigerator after 10 minutes of chilling. Arrange rolls upright on the platter if desired, and serve immediately at a 40-45°F (4-7°C) temperature, alongside extra soy sauce or sriracha for optional dipping.
Tips
2.If lump crab meat is unavailable, substitute equal amounts of canned tuna, shredded imitation crab, or diced cooked shrimp for a similarly protein-packed, tasty filling.
3.Choose English (hot house) cucumbers over thick-skinned, highly seedy garden cucumbers for the crispiest, most tender roll texture with no bitter aftertaste.
OMG these were SO good! I brought them to my neighborhood potluck last weekend and every single one was gone in 10 minutes flat. The crunch of the cucumber with the creamy crab and avocado filling? Total game changer. I didn’t even change a thing, followed the recipe exactly, so easy even for someone who burns toast like me lmao.
Made these for my wife’s birthday dinner appetizer and she was obsessed! The creamy crab and avocado filling is so luxe tasting, no one would guess how quick it is to throw together. Only swap I made was adding a tiny squeeze of sriracha to the filling for a little kick, paired great with the crisp cold cucumber. 20 minute cook time is no joke, I knocked these out while the steak was resting. 10/10 will make again.
These are my new go-to weekday lunch prep! The crab and avocado filling is so satisfying, I make a batch on Sunday, keep the filling separate from the cucumber rolls and assemble right before eating and they stay perfectly crisp. Way lighter than the sushi rolls I usually grab for lunch, and my 7 year old even asked for seconds when I tested them last night!
Wait, has anyone tried making these with imitation crab? I’m on a super tight grocery budget this month and real crab is a little out of my price range, wondering if it’ll taste as good? I love avocado and cucumber so I feel like it can’t be bad, just wanted a second opinion.
My book club went crazy for these at our last meeting! The bright avocado and lump crab filling is so fresh, I loved that they’re gluten free so I didn’t have to make a separate appetizer for my friend who has celiac. Only tiny note is that my cucumber slices were a little too thin when I used my mandoline, so rolling them was tricky at first — once I adjusted the thickness it was smooth sailing.
Tried these as a post-workout snack yesterday and they hit so different. High protein from the crab, healthy fats from the avocado, super refreshing after a long run in the heat. I added a little sprinkle of everything bagel seasoning on top and *chef’s kiss*. 10/10, way better than the protein bars I usually choke down after the gym.
Made these for my grandkids when they came to visit over the weekend and they couldn’t get enough! I was worried they’d turn their noses up at what they called “fancy grown-up cucumber food” but they loved the creamy crab and avocado filling so much they kept sneaking them off the platter before dinner even started. The recipe was so easy to follow, no fancy equipment or weird hard-to-find ingredients, which is perfect for me since I don’t love complicated recipes. Will absolutely be making these for our next family cookout next month!