Best 5 Cucumber Dinner Rolls Recipes

CUCUMBER AND CREAM CHEESE SANDWICH ROLLS (WITH LAVASH BREAD)

Steps:

• Peel and thinly slice the cucumber.
• Lay a piece of lavash bread on your workspace and spread some cream cheese evenly (as shown in the picture) leaving one of the short ends with some empty space.
• Next, layer the cucumber slices over the cream cheese.
• Begin rolling the bread by the short end, but not the end with the space. Roll it tightly, not allowing any air gaps to form.
• Cut the cucumber and cream cheese sandwich roll with a sharp serrated knife (wipe with a damp paper towel between cuts) into four equal pieces. Secure with a long sandwich pick.
• Serve the cucumber pinwheels immediately for best results, or refrigerate, for just a few hours.

CUCUMBER ROLLS RECIPE BY TASTY

Steps:

• In a medium bowl, mix together cream cheese, smoked salmon, dill, garlic powder, and black pepper.
• Using a vegetable peeler or mandoline, peel the cucumbers lengthwise into thin slices. Discard the outer peel.
• Pat the peeled cucumber slices with paper towels to absorb any excess moisture.
• Spread a small spoonful of filling over a cucumber slice.
• Starting from one end, tightly roll the cucumber into a spiral. Repeat with remaining cucumber slices and filling.
• Enjoy!

CUCUMBER ROLLS

Steps:

• In a small bowl, combine the cream cheese, horseradish, garlic powder and curry; set aside., With a vegetable peeler or metal cheese slicer, cut 12 very thin slices down the length of the cucumber; pat dry. Spread about 1 teaspoon cream cheese mixture down the center of each cucumber slice. Roll up., Arrange salmon on top of rolls; sprinkle lightly with salt and pepper. Garnish with chives.

CUCUMBER DINNER ROLLS

Steps:

• 1. Preheat oven to 375^. Place cucumber in a blender, cover and process until smooth. Place 3/4 cup of puree in a saucepan. (freeze any remaining puree for another day). Add the next 4 ingredients to the pan; heat to about 120^- mixture will look separated, that's OK.
• 2. In a large bowl, combine 1 1/4 cups flour and remaining ingredients; add cucumber mixture. Beat on low speed just until moistened; beat on high for 3 minutes. Add enough remaining flour to form a stiff dough.
• 3. Place dough on a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until double in size, about 1 hour.
• 4. Punch dough down; let rest 10 minutes. Shape into 12 equal balls; place in a greased 13x9-inch baking pan. Cover and let rise until doubled, about 45 minutes.
• 5. Bake for 30-35 minutes or until golden brown. Remove from pan and cool on wire rack for 10 minutes. Serve warm. Great served with salads and soups- roasts and ham.

CUCUMBER NORI ROLLS

Steps:

• Sushi Zu Preparation:
• Combine all of the ingredients in a small pot and bring to a boil. Take off of the heat and allow to cool.
• Rice Preparation:
• Rice volume increases 2-2 1/2 times as it cooks. Almost all the short grain rice needs to be washed before cooking, because of the starch on the surface of each grain. If you cook rice without washing, starch makes the texture and taste less palatable. The following is the procedure to prepare rice:
• Wash rice with care, putting rice in a big bowl and washing gently with cold running water for 10 minutes. Drain rice in a big colander and dry for 20-30 minutes. Place washed rice and water into a pot and bring to a boil. Reduce heat and cover. Allow to cook for 15 minutes or until all the water has been absorbed. Turn off heat and allow to sit for 10 minutes. Place in a large bowl and pour over Sushi Zu mixture.
• Sushi Preparation:
• Place 1/2 sheet of seaweed (nori) lengthwise, shinny side down on a bamboo roller. Place approximately 3 ounces of sushi rice formed into a bar in the center of the seaweed, going lengthwise, spread rice evenly, covering entire nori except for about 1/2 inch at the top edge. Spread wasabi thinly in the center, on top of the rice, lengthwise from one and to the other. Sprinkle sesame seeds on top of rice, if desired. Then place a couple strips of cut cucumber in the center to fill the length of the roll.
• Bring seaweed and rice toward you to the edge of the bamboo roller and holding the edge of the bamboo roller with one hand and, holding the cucumbers in place with the other hand, lift up the edge of the mat closest to you. Begin rolling mat away from you, rolling over the cucumber and connecting rice to rice. Then stop to make sure you still have a 1/2 inch strip of just nori left over at the top (this is what seals the roll). Lift the edge of bamboo roller slightly and roll another 1/2 inch away from you connecting the seaweed to seaweed and sealing the roll.
• Gently squeeze both sides while pressing gently down on top with both index fingers. Cut roll in half, then turn one piece around so they are parallel to one another, line them up, then cut both pieces twice, to make 6 pieces. Cut remaining rolls and serve.