Go Back
Smashed cucumber and chili crunch rolls with vibrant ingredients

Smashed Cucumber & Chili Crunch Rolls

Bright, crunchy, and wildly easy to assemble, these rolls make a refreshing summer snack with a satisfying mix of cucumber, tangy dressing, and spicy chili.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 rolls
Course: Appetizer, Snack
Cuisine: Asian, Fusion
Calories: 60
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large Cucumbers Choose firm, dark-green cucumbers for the best texture.
  • 1 tablespoon Chili oil Select high-quality chili oil with visible chili pieces.
  • 1 teaspoon Rice vinegar
  • 1 tablespoon Soy sauce Use tamari for a gluten-free option.
  • 1 teaspoon Sesame oil
  • to taste Fresh herbs (like cilantro and mint) Add herbs for freshness.
  • to taste pinch Salt
  • Rice paper wrappers Rice paper wrappers Hydrate quickly in warm water.

Method
 

Preparation
  1. Cut each cucumber in half lengthwise and scoop out the seeds to reduce excess water.
  2. Press firmly with a spoon or masher until the flesh splits and flattens slightly, then sprinkle with salt and let rest.
  3. Rinse briefly and pat dry if too wet before assembling.
Chili Dressing
  1. In a bowl, whisk together chili oil, rice vinegar, soy sauce, and sesame oil until emulsified.
  2. Taste and adjust balance if needed.
Hydrate Wrappers
  1. Submerge rice paper wrappers in warm water for 10–15 seconds and lay them on a damp surface.
Assembling Rolls
  1. Place a strip of smashed cucumber along the lower third of the wrapper, spoon some chili dressing over, and arrange to sit neatly.
  2. Add fresh herbs over the cucumber.
  3. Fold the bottom edge of the wrapper over the filling, tuck in the sides, and roll tightly to seal.
Serving
  1. Serve immediately or chill in an airtight container lined with a damp paper towel until ready.

Notes

Keep cucumbers cold until assembly to preserve crunch. If the rice paper tears, press the torn edge against the wrapper to seal it. The rolls are best eaten within 24 hours.