These cucumber spring rolls were offered at an event I went to but I couldn't try them as they had honey in them. They looked so good I knew I had to make some. The recipe is from Chef Rachel of Cru. Instead of honey I used agave. They lived up to my expectations. Lip smacking good!
|Shitake mushrooms marinating|
|Cucumbers acting as the wrapper for the roll|
There are some avacado slices hiding in there but I think it would be good without them if you don't like avacado just add more shitakes.
|A little mint, some cilantro and basil mmm|
Lots of fresh herbs in this roll make it.
|Sprouts for good measure|
At this point my mouth was watering and I almost ate it right then.
|The roll is done|
This roll was so good I know I'll make it again. I loved the textures and taste. I made this roll and took it to work for part of my lunch. In the future I think I would make it when I am going to eat it soon as it became a little more difficult to manage later in the day. I would also cut back a little on the chili flakes in the marinade. I was a happy camper with this in my lunch.