To make the avocado mash: Remove the pit and scoop out the avocado. In a bowl, combine the avocado, shallot, lime juice, sea salt, black pepper, and parsley. Mash into a simple guacamole. Taste and adjust the seasoning. Keep the guac not too watery and not too salty, as the deli slices will add saltiness to the rolls later. Once mashed, cover the bowl and chill it in the fridge.
Deli slices: Stack a few deli slices and slice them into strips, about 0.5 inches in width. Set aside on a small plate.
To prepare the cucumber:
Trim away the tip ends, rinse the cucumber, and pat it dry. Line paper towels over a large cutting board and use a Y peeler to make long cucumber strips, lengthwise. Repeat the process until you have about 22 to 24 strips.
Take a clean paper towel and gently pat the cucumber strips dry. This is important, and you may need to do it a few more times as you make the rolls.
To make cucumber rolls:
Take a cucumber strip and line it with deli slices in a single layer, leaving the top portion (about 1 inch) empty so the roll can adhere nicely when closed.
Take about ½ tbsp of the avocado mash and place it at the bottom portion of the cucumber strip. Carefully and gently roll the strip away from you. Place the roll on a serving plate. Repeat the process until all the strips are used.
Garnish: To serve, garnish with the reserved chopped shallot and parsley, and sprinkle with toasted sesame seeds if using.
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Notes
It’s important to pat dry the cucumber slices before rolling, or the filling will turn extra mushy.
Don’t overload the cucumber strip, or the fillings will fall out.
I use one strip of cucumber per roll. You can also use two strips (slightly overlapping them) to make a larger, sturdier roll.
When to serve it: It’s best to make the rolls and serve them right away, as the cucumber will continue to produce more moisture.
Make-ahead: The guac (avocado mash) can be made a few hours in advance and kept chilled in the fridge. If you must make the whole roll-ups in advance, they can be prepared a few hours ahead. Store them in the fridge and loosely cover with plastic wrap.