Cucumber summer rolls

A fresh take on Vietnamese summer rolls, this recipe uses thin slices of cucumber to make crunchy roll wrappers that get stuffed with a rainbow of vegetables and avocado and dipped in a spicy peanut sauce. Noodles made of daikon radish (mooli) stand in seamlessly for rice noodles. This is a fun DIY appetizer that you can make together with your guests to kick-start a party! 2 oz/56g spiralized daikon radish/mooli (spaghetti-size) or other veggie noodles of choice

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a pot of salted water to a boil and add the radish noodles. Cook until tender, about 5 minutes. Drain and rinse with cold water (skip this step if using zucchini noodles).

Step 2

Combine the peanut butter, chile-garlic sauce, tamari, tamarind, and maple syrup. Add the hot water, 1 tablespoon at a time as needed, and whisk together until smooth. Set aside.

Step 3

Slice the cucumber lengthwise into 1/16 in/2mm thick slices using a knife, peeler, or mandoline slicer (please be very careful using a mandoline; always use cut-resistant gloves). I usually get about 10 slices. Optionally divide all the toppings into 10 equal portions, or just eyeball it!

Step 4

Starting from one end as pictured, spoon a bit of the mashed avocado onto each cucumber slice and spread it a little. Place a small amount of the noodles, carrots, peppers, cabbage, spinach, and cilantro on top of the avocado. Holding them down with your fingers to pack them together, roll up the cucumber slice into a tight spiral and use a toothpick to hold it together. Repeat with the rest of the cucumber and filling ingredients.

Step 5

Serve the summer rolls with the dipping sauce. The sauce will thicken as it cools. Warm it up in the microwave for a few seconds before serving, or add a little bit of hot water and mix.