Fresh Cucumber Wrapped Veggie Roll

Start off by washing the cucumbers thoroughly. I've found that warmer water helps remove any wax coating. Once done, slice the cucumber lengthwise into thin strips. I recommend using a mandoline slicer for uniformity, but a careful hand and a sharp knife can do the trick as well.

Once your cucumber strips are ready, it's time to prepare the filling. I've used a mixture of softened cheese, bell pepper, and carrot to get that lovely crunch and flavor, but you can switch it up with whatever fillings you prefer. Mix your chosen cheese, diced bell pepper, chopped carrot, fresh dill in a bowl, seasoning with some salt and pepper to taste.

Now, take a slice of cucumber and lay it out flat. Use a teaspoon or a small spatula to spread a layer of the cheese mixture along the length of the cucumber slice. Remember not to overfill it, or it will spill out when you roll it.

With the filling in place, gently roll up the cucumber slice, making sure to keep it tight. A gentle hand is the key here - you don't want to squeeze out the filling or break the cucumber slice.

Repeat the process until all the cucumber slices have been filled and rolled. If they don't stay rolled on their own, you can secure them with a toothpick.

Place the finished cucumber rolls on a serving platter. They can be served immediately or chilled in the fridge before serving. If you're making these ahead of time, I would suggest adding the salt just before serving, as it tends to draw moisture out of the cucumber.

Enjoy your fresh and crisp cucumber rolls!