These cucumber rolls will steal the show at your Diwali party! Crunchy, creamy, spicy, and refreshing, – this Diwali appetizer is loaded with flavor and looks gorgeous too!
If you are looking for a Diwali party snack that looks amazing but tastes even better, then you need to check out this Cucumber Rolls recipe! It’s a fun and easy appetizer that’s loaded with flavor yet comes together really quickly!
All you need is some cucumber, paneer, a handful of veggies, and a cheesy, fiery gochujang spread to pull everything together! The result is a crunchy, refreshing, creamy and insanely flavorful appetizer that’s bound to impress anyone who tries it!
Serve this cucumber wrap with some light soy sauce for dipping, and watch it disappear from your Diwali party table within minutes!
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Cucumber Rolls Ingredients Overview
We start with taking some English cucumbers and cutting them into thin slices or ribbons using a chopper or mandolin. We immediately dunk these ribbons into ice cold salt water to make them crispy.
To make the gochujang cheese spread for the filling, we mix together cream cheese, gochujang and flavor it with salt, light soy sauce, and lemon juice.
We then cut thin, long slices of paneer, sauteed carrots, zucchini, cucumber, and red and yellow bell peppers. Lastly, we garnish it with some black and white sesame seeds for extra crunch. This is optional, but it adds a lovely nuttiness that tastes really good here.
Frequently Asked Questions
Cucumber rolls are crunchy and refreshing thanks to the cucumber sheets and all the veggies. The gochujang cheese spread adds creaminess, umami, and heat in every bite. Lastly, black and white sesame seeds deliver an extra layer of crunchy texture and a nutty flavor. Over all, this cucumber roll is a medley of flavors and textures that you just won’t be able to have enough of.
To make cucumber ribbons, all you need are some wide and long English cucumbers and a mandolin. Use the mandolin to cut the cucumber into thin, long sheets. You can even hand slice the cucumbers, but this could lead to thicker and uneven results.
Absolutely! This recipe is super customisable, and some other veggies that would work here is yellow zucchini, green capsicum, purple cabbage, and avocado.
This cucumber rolls stay fresh for up to 3 days when refrigerated and stored in an airtight container. However, I would really recommend making this fresh as that’s when the veggies are at their freshest, crunchiest best!
Richa’s Top Tips & Tricks
- I have used English cucumbers for this recipe as they’re crunchier and you can eaten them with their skin on. If using Indian cucumber, make sure to peel it before using.
- Homemade paneer works best for this recipe as it’s creamier and fresher. However, you can use store-bought paneer in a pinch.
- This recipe is quite customisable and you can use other veggies such as green capsicum, purple cabbage, and avocado. if that’s more to your liking.
- Use the freshest ingredients you can find as that is when this recipe tastes its best.
- Avoid overstuffing the roll and only fill it up halfway through the size. This will make it easier to not just roll up the cucumber slices, but also help the roll hold its shape.
Refrigerate these cucumber wraps for a couple hours and serve cold. This is the kind of snack that will disappear from your Diwali food table faster than you can get it on and is loved by everyone, especially kids!
If enjoyed this recipe, then make sure to check out my Cucumber Sushi recipe as well! And if you want even more fun Diwali appetizers and snacks, then don’t forget to check out Sprouts Salad, Sprouts Dhokla, Anar Pani Puri, and Guava Pani Puri recipes!
And don’t forget to send in all your Diwali food table photos over on my IG @myfoodstory – it’s always so good to hear from you!
Cucumber rolls
Ingredients
- 2 long cucumbers see note 1
- 1 cup ice cold water
- ¼ teaspoon salt
For gochujang cheese spread for sushi filling
- ¼ cup cream cheese
- 1 ½ tablespoons gochujang
- ⅛ teaspoon salt
- 1 teaspoon light soya sauce
- Juice of half lemon approx. 1 teaspoon
For sushi filling
- 100 grams paneer cut into thin strips
- 2 carrots cut into thin strips and sauteed until crunchy
- ¼ zucchini cut into thin strips
- 1 cucumber cut into thin strips
- 1 red bell pepper cut into thin strips
- 1 yellow bell pepper cut into thin strips
- 1 teaspoon black & white sesame seeds optional, for garnish
Instructions
Making cucumber ribbons
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Trim the ends off the cucumbers and slice them into thin ribbon like flat strips using a vegetable peeler or mandolin.2 long cucumbers
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Dip the cucumber ribbons in ice cold water & salt for a minute, drain & set aside. See note 31 cup ice cold water, ¼ teaspoon salt
Making gochujang cheese spread
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Take all the ingredients in a bowl, mix well & set aside in the fridge.¼ cup cream cheese, 1 ½ tablespoons gochujang, ⅛ teaspoon salt, 1 teaspoon light soya sauce, Juice of half lemon approx. 1 teaspoon
Making cucumber sushi rolls
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To assemble the rolls, stack 2 cucumber ribbons next to each other on a cutting board, spread a thin layer of gochujang cheese spread.
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Place the veggie sticks on the bottom half of the cucumber ribbons.100 grams paneer cut into thin strips, 2 carrots cut into thin strips and sauteed until crunchy, ¼ zucchini cut into thin strips, 1 cucumber cut into thin strips, 1 red bell pepper cut into thin strips, 1 yellow bell pepper cut into thin strips
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Starting from the bottom half, carefully roll the cucumber ribbons tightly.
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Place them upright on a tray, sprinkle sesame seeds on top & serve.1 teaspoon black & white sesame seeds
Notes
- Use english cucumbers in this recipe as they have tiny seeds & soft skin. If using indian ones, peel & use them.
- Do not use the seed part of cucumber for making ribbons.
- Cucumber ribbons are dipped in ice cold water to keep them crunchy.
- You may make gochujang cheese spread ahead of time as it will stay fresh for 2 days when refrigerated.
- For filling cucumber rolls, you may use veggies as per your preference.
- Using sesame seeds is optional but it gives a tasty crunch to the cucumber rolls.
- This is best served cold.
- Refrigerate any leftovers in an airtight container & they will last up to 3 days.
Nutrition
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