These Cucumber Avocado Rolls are a refreshing, no-cook meal that feels both light and satisfying. Imagine crisp cucumber wrapped around creamy avocado, fresh herbs, and a hint of spice, perfect for a quick lunch or elegant appetizer. You’ll love how these handheld rolls deliver a burst of fresh flavor in about 20 minutes.
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Why You’ll Love This Cucumber Avocado Rolls
- Fresh & Light: No cooking preserves all the crisp, vibrant textures.
- Surprisingly Versatile: Easily customize fillings with what you have.
- Impressively Elegant: Pretty, spiralized rolls look restaurant-worthy.
- Perfectly Healthy: Packed with good fats and hydration.
Ingredients & Tools
- 2 large English cucumbers
- 2 ripe avocados
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1 small red chili (like Fresno or jalapeño), thinly sliced
- 2 tbsp rice vinegar
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp sesame oil
- 1 tsp honey or maple syrup
- 1 lime, juiced
- Toasted sesame seeds for garnish
Tools: A sharp knife, a mandoline (highly recommended for even slices), a small bowl for the dipping sauce, and a clean kitchen towel.
Notes: The quality of your ingredients really shines here, so try to find the freshest herbs and perfectly ripe avocados—they should yield slightly to gentle pressure. The English cucumber is key because it has fewer seeds and a thinner skin, which makes for the best rolling experience.
Nutrition (per serving)
| Calories: | 180 kcal |
| Protein: | 3 g |
| Fat: | 14 g |
| Carbs: | 15 g |
| Fiber: | 7 g |
Serves: 2 (as a light meal) | Prep Time: 20 minutes | Cook Time: 0 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your cucumbers. English or Persian cucumbers are ideal because they are virtually seedless and have thin, tender skin that doesn’t need peeling. Their long, straight shape also makes for beautiful, uniform rolls.
- The avocado ripeness is crucial. You want avocados that are ripe but still firm. If they’re too soft, they’ll turn to mush when you try to slice and roll them. A little resistance is perfect.
- Don’t skip the mandoline. I know it’s a single-use tool for some, but for this recipe, it’s a game-changer. It ensures your cucumber slices are perfectly thin and even, which is the secret to a pliable, non-breaking roll.
- Have your mise en place ready. Since assembly is the main event, have all your filling ingredients prepped and within reach. This makes the rolling process smooth, quick, and almost meditative.
How to Make Cucumber Avocado Rolls
Step 1: Prepare the Cucumber Ribbons. First, trim the ends off your cucumbers. Using a mandoline or a very sharp knife, carefully slice the cucumber lengthwise into long, thin strips, about 1/8-inch thick. Aim for about 8-10 good slices per cucumber. You’ll notice the first and last slices might be mostly skin—you can save those for a salad or just snack on them. Lay the best slices flat on a clean kitchen towel and pat them dry; this helps the filling stick better.
Step 2: Slice the Avocado and Prep the Fillings. Cut your avocados in half, remove the pit, and peel them. Slice them into long, thin strips, similar in length to your cucumber ribbons. Now, gather your cilantro, mint, and thinly sliced red chili. Having everything prepped and lined up makes the assembly line so much easier and faster.
Step 3: Assemble the Rolls. Take one cucumber ribbon and lay it flat on your work surface. Place a couple of avocado slices near one end of the ribbon. Top with a few cilantro leaves, a mint leaf or two, and a couple slices of red chili for a kick. You don’t want to overfill it, or the roll might burst—a little goes a long way here.
Step 4: Roll It Up! Now, gently but firmly, start rolling the cucumber around the filling. The cucumber is surprisingly pliable, so just tuck and roll. You’ll end up with a neat little spiral. Place the finished roll seam-side down on your serving plate. Repeat with the remaining cucumber slices and filling. It’s okay if they’re not all perfect; they’ll still taste amazing.
Step 5: Make the Dipping Sauce. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, and fresh lime juice. Taste it and adjust to your liking—maybe a pinch more honey for sweetness or another squeeze of lime for tang. This sauce is the flavor powerhouse that ties everything together.
Step 6: Garnish and Serve. Right before serving, sprinkle the rolls with a generous pinch of toasted sesame seeds for a nutty flavor and a bit of visual appeal. Arrange them beautifully on a platter with the dipping sauce in a small bowl in the center. They’re best enjoyed immediately while the cucumber is at its crispiest.
Storage & Freshness Guide
- Fridge: Store deconstructed components separately; assembled rolls will get watery but are edible for 1 day in an airtight container with a paper towel.
- Freezer: Not recommended—freezing ruins the cucumber’s crisp texture and avocado’s creaminess.
- Reviving: If rolls soften, pat dry gently; best enjoyed fresh.
Serving Suggestions
Complementary Dishes
- Miso Glazed Salmon — The rich, umami flavor of the salmon creates a wonderful contrast with the light, fresh rolls, making for a complete and balanced meal.
- Simple Soba Noodle Salad — Chilled soba noodles with a ginger-scallion dressing offer a different texture and heartiness that pairs beautifully without overpowering the delicate rolls.
- Edamame with Sea Salt — A classic, simple starter that keeps the meal light and plant-based while adding a pop of protein and a fun, interactive element.
Drinks
- Iced Green Tea with Mint — The clean, slightly bitter notes of green tea and the refreshing hint of mint echo the herbal freshness in the rolls, cleansing the palate between bites.
- A Crisp Sauvignon Blanc — This wine’s bright acidity and citrusy notes are a fantastic match for the avocado’s creaminess and the zingy dipping sauce.
- Ginger Beer Mocktail — The spicy-sweet kick of ginger beer mixed with lime and soda water provides a bubbly, non-alcoholic option that complements the Asian-inspired flavors.
Something Sweet
- Mango Sticky Rice — The sweet, creamy coconut and fresh mango are a tropical dessert that feels light yet satisfying, continuing the theme of fresh, vibrant flavors.
- Matcha White Chocolate Cookies — These offer a delightful bittersweet finish with a chewy texture, a perfect little treat after a light, fresh meal.
- Lychee Sorbet — Incredibly light and floral, this sorbet is the ultimate palate-cleanser and a refreshing endnote that doesn’t weigh you down at all.
Top Mistakes to Avoid
- Using overly thick cucumber slices. If the cucumber is too thick, it won’t bend properly and will crack when you try to roll it. The mandoline is your best friend for achieving that perfect, flexible thinness.
- Overstuffing the rolls. It’s tempting to pack in more filling, but this is a case where
Cucumber Avocado Rolls
Make refreshing Cucumber Avocado Rolls in 20 minutes! This easy, no-cook recipe is perfect for a light lunch or appetizer. Get the simple steps here.
Ingredients
For the Rolls
-
2 large English cucumbers
-
2 ripe avocados
-
1/4 cup fresh cilantro leaves
-
1/4 cup fresh mint leaves
-
1 small red chili (like Fresno or jalapeño, thinly sliced)
-
Toasted sesame seeds (for garnish)
For the Dipping Sauce
-
2 tbsp rice vinegar
-
1 tbsp soy sauce (or tamari for gluten-free)
-
1 tsp sesame oil
-
1 tsp honey or maple syrup
-
1 lime (juiced)
Instructions
-
Prepare the Cucumber Ribbons. First, trim the ends off your cucumbers. Using a mandoline or a very sharp knife, carefully slice the cucumber lengthwise into long, thin strips, about 1/8-inch thick. Aim for about 8-10 good slices per cucumber. You’ll notice the first and last slices might be mostly skin—you can save those for a salad or just snack on them. Lay the best slices flat on a clean kitchen towel and pat them dry; this helps the filling stick better.01
-
Slice the Avocado and Prep the Fillings. Cut your avocados in half, remove the pit, and peel them. Slice them into long, thin strips, similar in length to your cucumber ribbons. Now, gather your cilantro, mint, and thinly sliced red chili. Having everything prepped and lined up makes the assembly line so much easier and faster.02
-
Assemble the Rolls. Take one cucumber ribbon and lay it flat on your work surface. Place a couple of avocado slices near one end of the ribbon. Top with a few cilantro leaves, a mint leaf or two, and a couple slices of red chili for a kick. You don’t want to overfill it, or the roll might burst—a little goes a long way here.03
-
Roll It Up! Now, gently but firmly, start rolling the cucumber around the filling. The cucumber is surprisingly pliable, so just tuck and roll. You’ll end up with a neat little spiral. Place the finished roll seam-side down on your serving plate. Repeat with the remaining cucumber slices and filling. It’s okay if they’re not all perfect; they’ll still taste amazing.04
-
Make the Dipping Sauce. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, and fresh lime juice. Taste it and adjust to your liking—maybe a pinch more honey for sweetness or another squeeze of lime for tang. This sauce is the flavor powerhouse that ties everything together.05
-
Garnish and Serve. Right before serving, sprinkle the rolls with a generous pinch of toasted sesame seeds for a nutty flavor and a bit of visual appeal. Arrange them beautifully on a platter with the dipping sauce in a small bowl in the center. They’re best enjoyed immediately while the cucumber is at its crispiest.06
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