# Components:
→ Vegetables
01 - 1 large cucumber
02 - 1 ripe avocado
03 - 1 small carrot, julienned (optional)
04 - 1/4 red bell pepper, julienned (optional)
→ Seasonings & Garnishes
05 - 2 teaspoons toasted sesame seeds
06 - 1 tablespoon fresh cilantro or chives, finely chopped
07 - 1 sheet nori, cut into thin strips (optional)
→ Dipping Sauce
08 - 2 tablespoons soy sauce or tamari (gluten-free)
09 - 1 teaspoon rice vinegar
10 - 1/2 teaspoon sesame oil
11 - 1/2 teaspoon maple syrup or honey
12 - Pinch chili flakes (optional)
# Method:
01 - Wash and dry the cucumber thoroughly. Using a vegetable peeler or mandoline, slice the cucumber lengthwise into very thin strips. Pat dry with paper towels to remove excess moisture.
02 - Slice the avocado in half, remove the pit, and cut the flesh into thin strips.
03 - Lay one cucumber strip flat on a clean surface. Place a few strips of avocado, carrot, and red bell pepper (if using) at one end of the strip.
04 - Sprinkle with a pinch of sesame seeds and fresh herbs.
05 - Carefully roll the cucumber strip around the filling to form a tight roll. Secure with a nori strip or toothpick if needed.
06 - Repeat with remaining ingredients to make approximately 8 rolls.
07 - Mix soy sauce, rice vinegar, sesame oil, maple syrup (or honey), and chili flakes in a small bowl.
08 - Serve the rolls immediately with the dipping sauce.
