Cucumber Rolls With Sweet Soy SauceServers 4 Vegetarian
These fresh cucumber rolls are filled with tri-color vegetables that include matchstick carrots, micro-greens, raspberries, scallions, cilantro and fresh lime juice! Did I mention this recipe has a super easy 1, 2, 3 sauce. You can serve these roll ups anytime of the day, even as a take away lunch; just make them a day ahead and pack them in a air-tight container. Its easy, quick and fun!
1 Large cucumber [washed and dried]
½ Cup of match-stick cut carrots
½ Cup of micro-greens or arugula
¼ Cup of fresh raspberries [slice in half]
1 Long scallion stick [cut edges, wash and slice to resemble match-stick]
1 Large lemon [cut into fourths]
Sweet Soy Sauce
4 Tablespoons of soy sauce
3 Tablespoons of agave syrup or maple syrup
2 Tablespoons of freshly squeezed lime juice
1 Tablespoon of sesame oil
In a medium bowl pour in your soy sauce, syrup, lime juice and oil together; whisk with a fork until the sauce is combined. Once done place in the fridge until ready to serve.
Place your washed cucumber on a flat surface or cutting board and discard the outermost slices of the cucumber skin. Begin by slicing your cucumber with a mandolin or a vegetable peeler, make sure that your slices are thick enough so they hold up the vegetable filling and the rolling step. Once the slices are done make sure to lightly pat them dry with a paper towel so that any excess water dries off before stuffing the rolls.
Starting from one end of the cucumber strip place your carrots, micro-greens, scallions, cilantro and raspberries side by side and compact them a little bit tight so the rolling becomes easier; squeeze a little bit of lime juice on top of the mix and sprinkle a bit of salt, roll them up and place them seam side down. Repeat with the rest of the cucumber slices and squeeze a bit of lime juice on top of the rolls, this will prevent the cucumber from turning brown. Once done serve them up with the sweet soy sauce and enjoy!