These Veggie Rolls are a twist on Japanese handrolls. We use ribbons of zucchini and yellow squash in place of nori. These make wonderful hors d’oeuvres for a summertime party. Get some help when making these to get it done quickly. One person can spread the flavored cream cheese while another person adds the fillings. Do not make these more than an hour ahead of time as you want the veggies to stay crisp and fresh. You can prep all the ingredients ahead of time, but just wait to roll until you are ready to serve them.

Prep Time: 20 Minutes
Servings: 24 – 36, depending on the size of the zucchini

Ingredients:

2 Large zucchini or yellow squash (or one of each)
1 8oz container vegan cream cheese, softened
1/8 tsp salt
1 TBL soy sauce
1 TBL fresh lime juice
1 carrot, peeled and cut into 2 inch match sticks
5 radishes cut into 2 inch matchsticks
4 green onions/scallions sliced into 2 inch matchsticks

Directions:

1. Use a vegetable peeler, or a thin blade on a mandolin, to peel the zucchini or squash into wide ribbons

2. In a medium bowl, combine the cream cheese, salt and the flavoring for the roll you want to make

3. Spread 1 TBL of the flavored cream cheese on one side of a zucchini ribbon. You don’t need to go all the way to the end as the cream cheese will spread when you roll it up. Add the a few pieces of each vegetable and roll tightly into a bundle

4. Repeat until all the cream cheese is used up.