Cucumber Roll Ups (Easy Cucumber Appetizer Recipe)
This recipe for Cucumber Roll Ups are great for holiday entertaining. Cucumber strips are rolled up with a creamy filling featuring sun-dried tomatoes, fresh herbs, feta cheese, and kalamata olives. This cucumber appetizer might look fancy but it is so easy to prepare. I promise it will make a great addition to any holiday party appetizer spread.
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Creating this Easy Cucumber Appetizer Recipe
I don’t know about the rest of you, but I really feel like the Thanksgiving and Christmas holiday season snuck up on me this year.
It seems busier than ever and I’m not sure why, but probably because my kids are getting older, which means more to do, and there was a bit of traveling during November to keep us on our toes.
I can hardly believe Christmas is less than 2 weeks away.
I have two Christmas parties to attend this week. I’m all about keeping things simple this year, and these Cucumber Feta Rolls are perfect for keeping Holiday entertaining simple.
Making Cucumber Roll Ups
And, they’re a cinch to make when you use a Mandoline Slicer to slice up the cucumbers.
I’ve never had or made Cucumber Rolls before making this recipe, but I loved the flavors of feta with kalamata olives and sundried tomatoes inside refreshing cucumbers.
The filling is super quick to whip up, and could even be used as a dip to go with vegetables like sliced cucumber rounds and bell pepper strips.
Plus, it would also be great with toasted pita chips. Yum!
Tools Needed to Make this Recipe for Cucumber Rolls
You’ll need a few different kitchen tools to help you prepare this delicious cucumber appetizer recipe. Here’s what I recommend:
- Mandolin Slicer – to thinly slice the cucumbers for the cucumber roll-ups.
- Paper Towels – to remove excess moisture from the cucumbers before assembling the cucumber rollups.
- Flat Surface – like a baking sheet or cutting board to lay the cucumber slices on.
- Sharp Knife and Cutting Board – to cut the vegetables and herbs in the filling.
- Measuring Spoons – to measure the filling ingredients.
- Medium Bowl – to mix the filling ingredients.
- Small Silicone Spatula – to stir the filling mixture and spread it on the cucumber slices.
Ingredients in this Cucumber Roll Up Appetizer
Here’s what you’ll need to purchase to prepare a batch of these healthy cucumber appetizers:
- Cucumbers
- Feta Cheese
- Greek Yogurt
- Sun-Dried Tomatoes
- Kalamata Olives
- Fresh Herbs: Dill or Oregano
- Lemon Juice
- Black Pepper
What is the Best Type of Cucumber to Use to Make Cucumber Roll Ups
I prefer to use English Cucumbers to make this recipe, because this variety of cucumbers has fewer (and smaller) seeds in them.
Additionally, they’re nice and long so you have plenty of cucumber to roll up for a nice spiraled look.
To find the complete ingredient list and detailed instructions for this easy cucumber appetizer, scroll to the bottom of this post for the FREE printable recipe card.
How to Make these Cucumber Roll Ups
Here’s a quick overview of the process for preparing this easy appetizer with cucumbers and feta:
- First, using a mandoline, slice the cucumbers into very thin slices. Then, for best results, set the cucumber strips aside on a paper towel lined cutting board. This will remove excess moisture.
- Next, prepare the cucumber roll up filling by combining the feta, Greek yogurt, sundried tomatoes, kalamata olives, fresh herbs, and dill. Then, spread the filling on top of one side of the cucumber strips.
- After that, starting at one end, roll the cucumber strips into a spiral. Lastly, secure with a toothpick if needed, and garnish with a fresh dill sprig.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
What if I Don’t Have a Mandoline?
No worries! There are different ways to assemble this cucumber appetizer. If you don’t have a madoline, here’s what I recommend for assembly:
- First, peel the cucumber. Then, slice the cucumber into 1 1/2 pieces.
- Using a small melon baller, hollow out about an inch deep of the center of the cucumber.
- Then, fill the center of the cucumber with the filling. After that, garnish with a sprig of fresh dill on top.
TIP: Disposable piping bags work well for filling the cucumber pieces.
Try this Easy Cucumber Roll Up Recipe!
Next time you’re looking for a standout dish to serve as an appetizer, give these Cucumber Roll Ups a try!
Did you think it was a great cucumber appetizer recipe? Leave a comment below and give it a review for others to see what you thought of this healthy snack.
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Holiday Entertaining Ideas
It is that time of year again – you might be hosting a holiday party or you might be attending one. Either way there is a good chance that you’ll need a few more appetizer recipes to prepare.
These drinks, small bites, and dips are perfect for any Holiday appetizer spread and will go perfectly served alongside this recipe for Cucumber Feta Rolls. Check them out:
Favorite Appetizer Recipes
Cranberry Rosemary Shrub Cocktail is the perfect holiday cocktail! A homemade cranberry shrub with hints of black pepper, rosemary, and cinnamon is combined with bourbon and seltzer for a festive and colorful drink.
In this recipe for Greek Puff Pastry Appetizers with Kalamata Olives, puff pastry shells are baked and filled with a mixture of kalamata olives, red bell pepper, fresh oregano, feta, and spinach with a warm lemony olive oil vinaigrette for a scrumptious puff pastry appetizer perfect for any holiday party.
This simple White Bean Bruschetta is a quick make-ahead appetizer to help simplify holiday entertaining and potlucks.
Spiced Pear and Pomegranate Crostini are the perfect solution for simple entertaining. They look far more special than a plate of fruit and cheese, but they’re really a cinch to prepare and they don’t require any special serving utensils.
This Endive, Pear, and Walnut Appetizer is perfect for this time of year with the delicious seasonal flavors of pear and cranberry. And you can assemble them literally minutes before serving them
Rosemary White Bean Artichoke Spinach Dip is a remake of the classic recipe so many know and love. In this recipe creamy white cannellini beans and rosemary pair perfectly with artichokes, fresh spinach, and cheese.
Asparagus Prosciutto Puff Pastry Pizzas might sound fancy but they are super simple to prepare and packed with the flavors of fresh asparagus, prosciutto, sun dried tomatoes, ricotta, and parmesan.
Shrimp Stuffed Portobello Mushrooms have a wonderful depth of flavor from all of the delicious ingredients: portobello mushrooms, shrimp, fresh basil and rosemary, extra virgin olive oil, parmesan cheese.
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Cucumber Roll Ups
This recipe for Cucumber Roll Ups are great for holiday entertaining. Cucumber strips are rolled up with a creamy filling featuring sun-dried tomatoes, fresh herbs, feta cheese, and kalamata olives. This cucumber appetizer might look fancy but it is so easy to prepare. I promise it will make a great addition to any holiday party appetizer spread.
Ingredients
- 2 English Cucumbers
- 6 ounces Feta Cheese, crumbled
- 3 tablespoons Plain Greek Yogurt
- 2 1/2 - 3 1/2 tablespoons finely diced Sun-Dried Tomatoes
- 8 - 12 pitted Kalamata Olives, finely diced
- 1/2 tablespoon roughly chopped Fresh Dill
- 2 teaspoons Fresh Lemon Juice
- Salt and Black Pepper, to taste
- Dill Sprigs, for garnish
Instructions
Slice the Cucumber Strips
- Using a mandoline set at the 2mm thick setting, slice the cucumbers longways into thin strips.
- Lay the cucumbers on top of a paper towel lined cutting board or baking sheet, then add another paper towel on top. Press to soak up the excess moisture.
- Let sit on the paper towels while you prepare the filling.
Make the Cucumber Roll Up Filling
- Add the feta to a medium bowl, then mash with a fork. Add the Greek yogurt, and continue to mash and stir the feta and yogurt until well mixed.
- Then, add in the sundried tomatoes, kalamata olives, fresh dill, and lemon juice. Stir well to combine.
- Season to taste with salt and black pepper
Assembling the Cucumber Roll Ups
- Working with one cucumber strip at a time, spread a small amount (about a tablespoon) of filling over the length of the cucumber strip.
- After that, starting at one end, roll the cucumber strips into a spiral. Secure with a toothpick if needed.
- Repeat with remaining strips until all of the filling has been used. If desired, garnish the top of each cucumber roll up with a sprig of fresh dill
- If not serving immediately, chill until ready to serve.
Notes
What if I Don't Have a Mandoline?
No worries! There are different ways to assemble this cucumber appetizer. If you don't have a madoline, here's what I recommend for assembly:
- First, peel the cucumber. Then, slice the cucumber into 1 1/2 pieces.
- Using a small melon baller, hollow out about an inch deep of the center of the cucumber.
- Then, fill the center with the filling and garnish with a sprig of fresh dill on top. Disposable piping bags work well for filling the cucumber pieces.
Alternatively, you can try to use a vegetable peeler to cut thin strips of cucumber if you don't have a mandoline.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 68Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 182mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 3g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
This Cucumber Roll Up Recipe was originally part of a Holiday Recipe Exchange published on December 12, 2011. The giveaway is no longer active. The original comments from the recipe exchange and giveaway contest remain in this post’s comment section.
Nancy says
This is beautiful, as well as healthy! It does remind me a little one of the only healthy food items we could find at the KS State Fair while there with my 3 children showing in 4-H. An oriental, or Thai booth had hollowed out cukes stuffed with (faux)crab salad. It was cold (during a very hot fair), non-fried, and nutritious. I could see altering this filling slightly to include some real, or faux crab…
Sarah says
Thanks for the idea, I always have those ingredients in the fridge and they look really quick to make. Perfect!
Carey Greene says
Wow, these look delicious. I have to eat gluten free,and while there are many delicious gf crackers, etc, I do like to serve things like this that are naturally gluten free.
This looks like it will be something we try over the holiday week!
Carolyn Jung says
These are so pretty and look so wonderfully easy to do. A nice change of pace from the usual dip and crackers.
Tickled Red says
Oh how easy and cute! Oh know what you mean about busier the older that the kids become. I do believe that 2011 has been the most rushed holiday season on record for us.
Kristen M. says
I haven’t been to a party yet this season where I needed to bring a dish to share. Still, with more errands to run than usual, I’ve been keeping it simple by serving easy family favorite main meals. It’s a bonus if it’s a meal that I can cook in my slow cooker. One that my family enjoys (and that I’d be able to make quicker using a mandolin is au gratin potatoes.
Au Gratin Potatoes (serves 6)
Ingredients:
5 large russet potatoes, peeled, sliced into 1/4 inch slices
1 yellow onion, sliced
1 1/2 teaspoons salt
1 teaspoon pepper
4 tablespoons butter
4 tablespoons all-purpose flour (use rice flour for gluten free)
2 cups whole milk
2 cups shredded cheddar cheese
Directions:
Preheat oven to 400 degrees.
Spray a casserole dish and lid with cooking spray.
Layer 1/2 of the potatoes into the bottom of the casserole dish.
Sprinkle 1/2 teaspoon salt & pepper on potatoes.
Layer the onions evenly over potatoes.
Layer remaining potatoes over onions.
Sprinkle remaining 1/2 teaspoon of salt & pepper over potatoes.
Melt butter in a medium saucepan over medium heat.
Mix in flour and 1/2 teaspoon salt.
Cook, constantly stirring with a whisk for one minute.
Slowly stir in milk.
Cook until mixture has thickened. Stirring constantly.
Stir in cheese all at once, and continue stirring for about 45 seconds.
Pour the cheese mixture over the potatoes.
Cover with lid or aluminum foil.
Bake 1 1/2 hours.
Amanda says
Love Ina Garten’s Pumpkin Cupcakes with Maple Frosting.
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 extra-large eggs, at room temperature
1 cup canned pumpkin purée (8 ounces), not pie filling
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
Maple Frosting (recipe follows)
1/2 cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)
1. Preheat the oven to 350 degrees. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners.
2. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.
3. Divide the batter among the prepared tins (I use a level 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.
4. Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.
Maple Frosting
6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1/4 teaspoon Boyajian Natural Maple Flavor
1/2 teaspoon pure vanilla extract
2 cups sifted confectioners’ sugar
In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners’ sugar and mix until smooth.
Anne says
Cheesy Potatoes often accompany my holiday entertaining fare …
5 lb. red potatoes
1 yellow onion, thinly sliced
1 small can Cream of Mushroom soup
1 small can Cream of Celery soup
8 oz. sour cream
1 stick butter
3/4 lb. grated cheddar cheese
Boil whole or halved potatoes on stove top until almost done. Drain. Cool, peel and cube potatoes and place in 9 x 13 casserole dish.
Sauce – melt butter in saucepan and saute onions until transluscent. Stir in soups, sour cream and 1/2 lb. grated cheese until warmed through.
Pour mixture over potatoes, mix slightly and top with remaining cheese.
Bake at 350 degrees for approx. 30 minutes and browned.
Anne says
This favorite holiday entertaining recipe is truly comfort food.
Potato Ham Soup
2 cups water
2 cups red potatoes, peeled & cubed
3 Tbsp. butter
1 small onion, finely chopped
3 Tbsp. flour
3 cups milk
1/2 tsp. sugar
1 cup shredded cheddar cheese
1 – 2 cups cooked ham, cubed
1/4 tsp. red pepper flakes
Salt & pepper to taste
Bring water to boil, add potatoes and cook until tender. Drain, reserving 1 cup liquid. Melt butter in pot over medium heat, add onion; cook and stir until tender but not brown. Add flour, season with red and black pepper. Cook 3 – 4 minutes. Add 1 cup reserved liquid until flour thickens to make a roux. Add potatoes and milk. Stir well. Add ham and cheese. Simmer over low heat for 30 minutes stirring frequently, do not boil. Serve with crusty bread.
chloe says
This looks delicious! I don’t own a mandolin…would love to have one to make things like this. My favorite go-to simple appetizer is black bean salsa: 1 can black beans, 1 can corn, ~1 cup chopped cilantro, juice of 1 lime, 1 large tomato (diced), 1 avocado (diced), 1/4 red onion finely chopped. mix all together and serve with lime-chips! Yummm
Tracy says
These are so cute Katie, and I love how easy they are! These are just perfect for our upcoming holiday parties!
Amy says
Perfect! I’m trying to stay away from breads and crackers right now and it’s so hard when it comes to party foods, but this is perfect.
Hope says
So agree, I was interested in alternatives to crackers or sweets. Took them toa new years party and it was a hit!! Need a few more of these ideas 🙂
Rachel says
Looks awesome!! My go-to recipe is creamy orange fluff. It’s full of orange slices and pineapple with a cream cheese pudding topping.
Suzi says
As usual, you have given us a yummy recipe but I have a hubby who won’t touch cucumbers. I’ll try blanched zucchini in its place.
Here’s a holiday recipe not for company. I make it when it looks like a “stuffing” is coming up. You know, one of those events full of super tasty goodies with high fat and high calorie content. I slice veggies like zucchini or egg plant as you did, blanch it in some boiling water, shock it in ice water, and replace the pasta in my lasagna recipe with it. No one has ever missed the pasta.
Sylvie @ Gourmande in the Kitchen says
These are perfect for entertaining, so beautifully presented and nice and light.
Katrina @ Warm Vanilla Sugar says
This sounds absolutely delicious! Love how light and tasty this is 🙂