Appetizers · ALWAYS FREE
Cucumber, ricotta & walnut rolls
Generous open cucumber rolls hold a cool ricotta filling with chopped cucumber, walnuts, dill and lemon.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Wash long English cucumber and trim ends before weighing about 13 oz (360 g). Use a vegetable peeler or guarded slicer to make twelve flexible ribbons at least 4 cm wide and about 20-25 cm long; overlap narrow ribbons if needed. Keep all remaining edible cucumber. Pat ribbons dry without salting.
- Finely dice all offcuts and mix with ricotta, walnuts, dill, lemon juice, salt and pepper. Do not drain the ricotta or discard cucumber flesh. If the mixture is loose, chill 10 minutes.
- Divide filling into twelve equal portions, roughly about 1 ¼ oz (35 g)–40 g depending on ribbon weight. Form generous open rolls about 4 cm across: place filling near one end of each ribbon, roll gently and overlap the edges. Set seam down to chill; overlap two strips for a short wrapper while maintaining twelve portions.
- Refrigerate the rolls on a chilled plate for 10 minutes. Serve two generous rolls per person; stand them on an open end if stable, or leave seam down. Keep refrigerated until serving, refrigerate leftovers within 2 hours and use within 1 day for texture. No extra garnish is required.
Estimated nutrition
Per serving · 1 of 6- Calories
- 93 kcal
- Protein
- 3.6 g
- Total carbohydrate
- 5.4 g
- Total fat
- 6.9 g
- Total sugars
- 1.3 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. All filling divided into twelve rolls; one serving is two rolls. Cucumber offcuts remain in the estimate and the food. Contains milk and walnuts. Gluten-free and vegetarian ingredient tags require compatible labels and handling; no allergen safety guarantee.
View the ingredient calculations · Source 1 · Source 2Why it’s in this collection
- Vegetarian: Complete ingredient review of Cucumber, ricotta & walnut rolls: raw skin-on long English cucumber; whole-milk ricotta made with vegetarian enzymes; shelled walnuts; fresh dill; lemon juice; fine salt; ground black pepper. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Gluten-Free: Complete ingredient review of Cucumber, ricotta & walnut rolls: raw skin-on long English cucumber; whole-milk ricotta made with vegetarian enzymes; shelled walnuts; fresh dill; lemon juice; fine salt; ground black pepper. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
