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Home » Appetizers

Published: Jul 5, 2015 · Modified: Feb 17, 2022 by Sandhya Ramakrishnan · This post may contain affiliate links

Cucumber Rolls | Cucumber Roll Ups

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These cucumber rolls are a fun bit size appetizer idea using cucumbers and hummus. These cucumber roll ups are low carb and very delicious. It takes only 15 minutes to make and is very easy to put together. These can be great appetizer for parties.

Summer is in full swing and I wanted to come up with one more no cook dish for the bite size appetizer theme. We love cucumbers and also love the Mediterranean flavors.

Cucumber Roll ups  served in a leaf designed bowl.

I had a box of roasted red pepper hummus in the refrigerator and that gave me an idea to use it up in the cucumber rolls. The rolls were very refreshing and were perfect for the hot summer day.

I also added some chopped pickled jalapenos inside the rolls for heat and that was something my older one really liked. This is my last recipe under the bite size appetizer theme.

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It really helps to slice the cucumbers and then lay them on a paper towel for few minutes before rolling. This made the cucumbers a little dry and that allowed rolling easily. Also I would recommend refrigerating the rolls if not using right away.

Cucumber Roll in a leaf designed bowl.

Preparation time - 15 minutes
Cooking time - None
Difficulty level - easy

Ingredients to make Cucumber Rolls – Makes about 12 rolls

  • Cucumber – 1 large (seedless would work great)
  • Hummus – 4 -5 tbsp
  • Pickled Jalapenos – few
Cucumber Roll beautifully served in a bowl.

Procedure to make Cucumber Rolls –

  • Clean and peel the cucumber. Using the peeler, peel out long thin slices of the cucumber and lay then on paper towel. Seedless cucumbers would work great for the recipes. If using seeded ones, do not use the center part as they have more moisture and it becomes soggy.
Cucumber sliced kept on towel.
  • After about 15 minutes, spread a thin layer of hummus on the cucumber slices and then layer them with the jalapeno pieces.
Hummus on a cucumber slices.
  • Start rolling the cucumber jelly style and plate them in a serving dish.
  • Serve the cucumber roll ups immediately or refrigerate until ready to serve.
Ready and serve Cucumber Rolls.

Other Appetizer Ideas

  • Spicy Watermelon Salsa Recipe
  • Samosa Pinwheels | Air fryer and Baked
  • Asian Style Salad Dressing Recipe
  • Lauki Muthiya | Dudhi Na Muthiya | Steamed Bottle Gourd Snack

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Cucumber Rolls beautifully served in a bowl

Cucumber Rolls | Cucumber Roll Ups

It really helps to slice the cucumbers and then lay them on a paper towel for few minutes before rolling. This made the cucumbers a little dry and that allowed rolling easily. Also I would recommend refrigerating the rolls if not using right away.
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Print Pin Rate
Course: Breakfast, Cucumber Rolls, Quick and Easy Recipe
Cuisine: Indian
Diet: Low Fat, Vegan, Vegetarian
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 12 Rolls
Calories: 127kcal
Author: Sandhya Ramakrishnan

Equipment

  • bowl
  • Paper Towel

Ingredients

  • 1 large Cucumber seedless would work great
  • 4 tablespoon Hummus
  • few Pickled Jalapenos

Instructions

  • Clean and peel the cucumber. Using the peeler, peel out long thin slices of the cucumber and lay then on paper towel. Seedless cucumbers would work great for the recipes. If using seeded ones, do not use the center part as they have more moisture and it becomes soggy.
  • After about 15 minutes, spread a thin layer of hummus on the cucumber slices and then layer them with the jalapeno pieces.
  • Start rolling the cucumber jelly style and plate them in a serving dish.
  • Serve immediately or refrigerate until ready to serve.

Nutrition

Calories: 127kcal | Carbohydrates: 14g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 218mg | Potassium: 508mg | Fiber: 5g | Sugar: 4g | Vitamin A: 218IU | Vitamin C: 9mg | Calcium: 60mg | Iron: 2mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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