These rolls are perfect for an aperitif when served alone. If you'd like to have them as a main course, serve them with a nice green salad and you're all set!

Ingredients

Rolls

1-2 cucumbers (or courgettes if you prefer, they give off a little less water)

For the tofu "ricotta"

100 g lacto-fermented tofu with pesto
20 g lemon juice (1/2 lemon)
1 tsp baking powder (malted or not)
15-20 g fresh organic parsley
Some fresh organic basil leaves

For decoration

Radish
Fresh parsley

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Preparations

Step 1

Prepare the rolls: using a mandolin, cut the cucumber lengthwise into thin strips. Place the strips on kitchen paper to remove excess water.

Step 2

Prepare the tofu "ricotta": put all the ingredients in the bowl of a food mixer and blend until the mixture starts to come together (keeping a grainy consistency).

Step 3

Make the rolls: put a small quenelle of stuffing on one end of the cucumber strips and roll them up. Decorate with thin slices of radish and fresh parsley.

Step 4

Enjoy! 

Notes

Original Language: French