Cucumber and Cream Cheese Rolls
Fresh cucumber rolls with dill and lemon cream cheese. The quantities make one small snack serving.
Ingredients
- 100 g cucumber
- 40 g cream cheese
- 1 tsp chopped dill
- 1 tsp lemon juice
- Pepper, to taste
Nutrition
| per 100 g | per serving | |
|---|---|---|
| Calories | 83.6 kcal | 117 kcal |
| Protein | 2.3 g | 3 g |
| Carbs | 3.7 g | 5 g |
| Sugars | 2.3 g | 3 g |
| Fiber | 0.4 g | 1 g |
| Fat | 6.9 g | 10 g |
Instructions
- 1
Slice the cucumber
Use a vegetable peeler to slice the cucumber lengthwise into 6–8 wide, thin ribbons. Save the narrow edge pieces for another use.
- 2
Pat dry
Lay the ribbons on kitchen paper and pat dry. This keeps the cream cheese from sliding off.
- 3
Mix the filling
Mix the cream cheese with the dill, lemon juice and pepper and spread it thinly over the ribbons.
- 4
Roll
Roll from the short end, arrange seam-side down and refrigerate until serving.
Tip
Wide ribbons with few seeds roll most reliably; avoid the very watery centre.
Nutritional values are estimates. Recipes are inspiration, not medical or dietary advice — always adjust to your own needs and consult a healthcare professional for personal dietary guidance.
