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Avocado-Cucumber Rolls

A healthy, easy spring roll appetizer that's just as fun to make as it is to eat!

avocado cucumber rolls
Mike Garten

Stuffed with a ton of fresh vegetables like baby greens, cucumbers, and blanched green beans, these rolls are as healthy as they are heavenly. Slices of creamy avocado balance out all that crunch, while sliced scallion and mint provide fragrant freshness. Pineapple is an unexpected addition that adds the perfect touch of sweetness.

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Yields: 16 servings
Total Time: 0 hours 30 mins
For dipping sauce:
1 1/2 tbsp.

lime juice

1 tbsp.

rice vinegar

1 1/2 tsp.

low sodium soy sauce

1 tsp.



scallion, green part only, thinly sliced

1/2 tsp.

maple syrup

1/4 tsp.

red pepper flakes

For rolls:

rice paper (spring roll) wrappers

1 1/2 c.

baby greens (we used pac choi)


ripe avocado, sliced


scallion, cut into 4-in. matchsticks


pineapple, peeled and cut into 4-in. matchsticks


English cucumber, cut into 4-in. matchsticks

4 oz.

green beans, trimmed and blanched

1/4 c.

fresh mint leaves

1/2 c.

pea shoots (about 1 oz)

  1. Make the sauce: In bowl, whisk together all ingredients.
  2. Assemble rolls: Fill pie plate or large bowl with warm water. Working quickly with one rice paper wrapper at a time, submerge in warm water until pliable, about 20 sec. Place on cutting board and arrange some of each filling ingredient in center.
  3. Fold wrapper sides in to seal, then fold base over filling and roll up to seal, being careful not to tear wrapper. Repeat with remaining wrappers and filling. Cut each roll in half and serve with dipping sauce.

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