Cucumber rolls
4 servings
20 minutes
Cucumber rolls are a light and exquisite appetizer from Japanese cuisine that combines the freshness of cucumber with a delicate filling of shrimp, cream cheese, and cream. They are miniature rolls where crispy strips of cucumber wrap around a creamy filling, giving the dish a pleasant texture. Their taste is delicate, creamy, with marine notes of shrimp and fresh hints of greens. These rolls can be served as an exquisite appetizer for celebrations or as a light snack on summer days. They refresh wonderfully and provide a sense of lightness while elegantly decorating any table. This recipe is an excellent option for those who appreciate sophistication and balance of flavors in dishes.
1
Boil the shrimp in salted water, bring to a boil and immediately remove from the water. Once the shrimp cools down, peel them and chop finely.
- Shrimp: 100 g
2
Boil the eggs hard. Peel and cut them into cubes.
- Chicken egg: 1 piece
3
Chop the parsley.
- Parsley: 1 bunch
4
Add cream, shrimp, egg, herbs, salt, and pepper (to taste) to the cottage cheese and mix everything thoroughly.
- Cream cheese (curd cheese spread): 3 tablespoons
- Cream 30% fat: 3 tablespoons
- Shrimp: 100 g
- Chicken egg: 1 piece
- Parsley: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
5
Slice the cucumber into thin strips using a vegetable peeler. Roll each strip into a small roll and fill it with the prepared filling. The rolls can be secured with a toothpick or skewer.
- Cucumbers: 2 pieces
6
Place salad leaves and cucumber rolls on a plate. Chill and serve.
- Green salad leaves: 1 bunch
