Asian Vegan Cucumber Rolls Recipe {Gluten-Free}

Asian Vegan Cucumber Rolls Recipe {Gluten-Free}

Cucumber Appetizers are simply the best. These Vegan Asian Cucumber Rolls are the perfect refreshing bite of tangy Asian flavors of tofu, avocados, red pepper, and lightly pickled carrots & radishes. Low carb, low cal, healthy and gluten free! Cucumber appetizers get in my mouth.

Anyone else find cucumber to be the most crisp and refreshing summer vegetable? I mean, sure tomatoes are plump and juicy but there’s nothing like that crunch and crispness of a fresh cucumber. Cucumber + water literally brings the water to life. Try adding some cucumber rounds to a glass or pitcher of water, I promise you’ll love it and find that glass of water even more refreshing than ever before.

Summer scream fresh veggies to me and all sorts of light bite sized treats aka these cucumber appetizers. I found a similar recipe online once that inspired me to create these.

If you haven’t yet ventured down the foodie line of sushi roll making you can get that similar technique going first with these cucumber appetizers.

You do need one key kitchen gadget for this recipe though – a mandolin. This is one of my favorite kitchen tools as it very quickly and precisely allows you to thinly slice all veggies. Always have to be careful with your fingers though – if you’ve had a mandolin long enough you’ll have at least one battle wound story to tell. Some mandolins are even sold with protective gloves so if you’re particularly clumsy in the kitchen, this might be the mandolin for you.

Once you’ve got those cucumbers thinly sliced, lightly pan fry the firm tofu, marinate the veggies, cut the avocado and start assembling the cucumber rolls!

These cucumber appetizers look super colorful and vibrant while also being healthy, light, low carb and low-cal. Essentially the perfect light summer lunch or party appetizer. Put a toothpick or skewer through them to make sure they stay together.

The crunch of the mandolin paper thin sliced cucumber perfectly complements the Asian marinated veggies and the avocados and tofu. It’s kind of the perfect low carb substitute for a sushi roll. You have all of those sharp veggies flavors and none of the heavy rice to dilute the taste. These are also completely plant based – an added bonus! You won’t even be missing any fish or seafood in these.

I honestly always feel rejuvenated after eating a few of these vegan cucumber rolls. There is so much fried food out there and so much grease and oil added into cooking that I literally sometimes feel like my organs are drowning in junk. Not with these rolls here. You need these cucumber appetizers in your life.

I dare you to just have one. Impossible. You’ll be grabbing more and more. You might not even want to share, so these might be prepared to take to a party, but you could instead decide to stay home and gobble them all up. Just kidding (or am I)?

Need more cucumber appetizers in your life? Be sure to try my shrimp appetizer cucumber rolls too!

Vicky Berman

Serves 3 rolls

Cucumber Appetizers - Vegan Asian Cucumber Rolls

Cucumber Appetizers are simply the best. These Vegan Asian Cucumber Rolls are the perfect refreshing bite of tangy Asian flavors of tofu, avocados, red pepper, and lightly pickled carrots & radishes. Low carb, low cal, healthy and gluten free!

40 minPrep Time

These cucumber appetizers look super colorful and vibrant while also being healthy, light, low carb and low-cal. Essentially the perfect light summer lunch or party appetizer. Put a toothpick or skewer through them to make sure they stay together.

Vicky Berman

Cucumber Appetizers - Vegan Asian Cucumber Rolls

40 minPrep Time

40 minTotal Time

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Ingredients

  • 1 long English cucumber
  • 1 avocado cut into rectangular strips same as tofu
  • 5 baby carrots, cut into matchsticks
  • 5 radishes, cut into matchsticks
  • 1/2 red bell pepper, cut into matchsticks
  • 1 tablespoon olive oil for frying the tofu
  • 2 garlic cloves, peeled and crushed
  • 1 tablespoon ginger, grated
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • 1 tablespoon tamari
  • 1 teaspoon sesame oil
  • 2 tablespoon tamari
  • 1 tablespoon lemon juice
  • 1 tablespoon rice vinegar
Read the whole recipe on Avocado Pesto