Buffalo Cucumber Rolls (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/4 cup creamy mayonnaise
02 -
1/2 cup cooked, shredded chicken
03 -
1 large, fresh cucumber
04 -
1/4 cup spicy buffalo sauce
→ Fresh Vegetables
05 -
1/4 cup diced red onion - very fine
06 -
1/4 cup celery, chopped into tiny pieces
→ Seasonings & Garnish
07 -
Pinch of black pepper and salt
08 -
A few sprigs of dill for decoration
09 -
Chopped chives for topping
# Instructions:
01 -
After rinsing the cucumber well, dry it completely. Use a vegetable peeler or mandoline slicer to make 6-7 flat, thin strips running the length of the cucumber.
02 -
Lay the cucumber slices on some paper towels to absorb excess moisture. Slightly overlap the edges of the slices. Spread mayo in a thin, even layer over them.
03 -
Scatter the shredded chicken across the cucumber strips diagonally. Pour buffalo sauce on top, then add the celery and onion pieces. Adjust salt and pepper to taste.
04 -
Gently coil the cucumber strips to create rolls, holding the filling in. Secure everything with toothpicks so it won't fall apart.
05 -
Put the cucumber rolls on a plate, then sprinkle some dill and chives on top. Let them sit in the fridge for half an hour before offering them to guests.
# Notes:
01 -
Firm cucumbers without mushy areas work better for rolling.
02 -
Save time by using shredded rotisserie chicken from your local store.
03 -
To ensure tight rolls, roll carefully and always use a toothpick.
04 -
Chilled rolls are much tastier, so cool them for 30 minutes before eating.