Save to Pinterest Last summer, scrolling through my phone at lunch, I stumbled on these cucumber roll-ups and immediately thought they looked too simple to be good. But something about the way they were filmed—those satisfying spirals, the crunch of fresh cucumber—made me want to try them that same afternoon. My kitchen was warm and a bit messy, but within fifteen minutes I'd wrapped up a plate of these little spirals and couldn't stop eating them. They tasted like a fresh start, the kind of snack that makes you feel clever for eating something light.
I made these for a weekend picnic with friends who were all trying different eating styles, and for once, everyone could eat the same thing. No one felt left out, no one had to ask for modifications. Watching my friend take a bite and do that little surprised smile—like she expected it to taste boring and it didn't—that's when I realized these had real potential in my regular rotation.
Ingredients
- 1 large English cucumber: Use the longest one you can find; it gives you bigger strips to work with and fewer gaps when you roll.
- 120 g cream cheese, softened: Let it sit out for ten minutes before mixing so it spreads like a dream and doesn't tear your delicate cucumber slices.
- 120 g sliced turkey breast or ham: Ask the deli counter for thin slices; thick ones don't roll as nicely and can bunch up inside.
- 1 tbsp fresh chives, finely chopped: Fresh makes all the difference—dried herbs feel like an afterthought here.
- 1 tbsp fresh dill, finely chopped: This is what stops it from tasting plain; don't skip it.
- 1/2 tsp garlic powder: Adds a subtle savory note that makes people ask what the secret ingredient is.
- Salt and pepper, to taste: Taste as you go; you need more than you'd think.
- Optional: red bell pepper, avocado, everything bagel seasoning: These are where you can get creative and make it your own.
Instructions
- Slice your cucumber into ribbons:
- Wash and trim the cucumber, then use a mandoline or vegetable peeler to create long, thin strips lengthwise. Pat them completely dry with a paper towel—any moisture will make rolling harder and the whole thing slide apart on your platter.
- Mix your seasoned cream cheese:
- Combine softened cream cheese with chopped chives, dill, garlic powder, salt, and pepper in a small bowl, stirring until it's smooth and spreadable. Taste it; this is your flavor base, so season it like you'd want to eat a spoonful on its own.
- Spread and layer:
- Lay your cucumber strips on a clean surface and spread a thin, even layer of seasoned cream cheese down the length of each one. Top with a slice of deli meat, and if you're adding bell pepper or avocado, layer those in next.
- Roll with intention:
- Starting at one end, roll each strip tightly into a spiral, tucking the filling as you go. The tighter you roll, the better they hold together when you pick them up.
- Plate and finish:
- Place each roll seam-side down on your serving platter so it doesn't unroll. If using everything bagel seasoning, sprinkle it over the top now. You can serve right away for softer rolls, or chill for fifteen minutes if you prefer them firmer.
Save to Pinterest There's something almost meditative about this recipe—the repetition of spreading and rolling, the way your hands learn the motion after a few tries. It's the kind of snack that feels like you've done something intentional with your day, even though it took barely any time.
Why This Works as a Snack
Cucumber has this natural crunch and high water content that keeps things feeling fresh and light, while the cream cheese gives you fat and satisfaction so you're not hungry twenty minutes later. The deli meat adds protein, and the herbs make it taste like you actually spent time thinking about flavor. It hits all the marks of a proper snack without making you feel heavy or guilty, which is why it's so addictive.
Ways to Customize Them
The beauty of this recipe is how easily it adapts to what's in your fridge or what you're craving that day. I've made them with smoked salmon and a dab of horseradish cream, with roast beef and fresh wasabi, even with hummus and thin avocado slices when I wanted something vegan. The core technique stays the same; the filling is where you get to play.
Make-Ahead and Storage Secrets
These are best eaten fresh, but you can absolutely prep them a few hours ahead if you're bringing them somewhere. Keep them in an airtight container in the fridge; they'll stay crisp for about four hours before the cucumber starts to soften. If you're making them for a party, assemble them an hour before so they're cold and firm when guests arrive, and keep any extra filling covered in the fridge for last-minute additions.
- Always use the freshest cucumber you can find; older ones get soft and sad when sliced.
- If your deli meat seems thin or delicate, you can use two slices per roll instead of one.
- Leftover seasoned cream cheese is amazing on toast or crackers, so don't feel like you have to use every last bit in the rolls.
Save to Pinterest This recipe became a favorite because it's simple enough to make on a random Tuesday but elegant enough to bring to a dinner party. That's the sweet spot where real cooking happens.