Pin it I discovered this recipe while experimenting with a mandoline slicer that sat unused in my drawer for months. The idea hit me suddenly: what if vegetables could be as elegant as pasta? I started peeling carrots and cucumbers into long, delicate ribbons, wrapping them around smoked turkey, and something magical happened. The result felt restaurant-quality but took barely twenty minutes. It became my go-to appetizer when I wanted to impress without stress.
My sister brought her new partner to dinner, and I needed something that felt special but casual. I assembled these ribbon rolls just before they arrived, and watching their faces light up as they picked one up—the way the ribbons caught the light—reminded me that sometimes the simplest efforts create the most memorable moments.
Ingredients
- Carrots (2 large, peeled): The sweetness balances the savory turkey, and peeling them lengthwise reveals their natural beauty without any waste.
- Cucumber (1 large, ends trimmed): Stays crisp and cool, adding a refreshing contrast that keeps each bite from feeling heavy.
- Smoked turkey breast (8 slices): The star protein with built-in flavor, so you don't need much else to make it taste sophisticated.
- Cream cheese (60 g, softened, optional): Acts as an edible glue and adds richness, but skip it entirely if you prefer pure simplicity.
- Fresh chives (2 tbsp, finely chopped): Adds a mild onion note and green flecks that make everything look more intentional.
- Fresh dill (1 tbsp, chopped, optional): Brings an herbal brightness that pairs naturally with both the vegetables and the turkey.
- Freshly ground black pepper: The final flourish that ties all the flavors together and looks professional.
Instructions
- Slice your vegetables into ribbons:
- Using a vegetable peeler or mandoline, draw the blade lengthwise down the carrot and cucumber to create long, thin strips. You'll hear the satisfying sound of the blade gliding through, and you'll feel the slight resistance as you create each ribbon.
- Prepare your turkey canvas:
- Lay the smoked turkey slices flat on a cutting board. If you're using cream cheese, spread a thin, even layer on each slice with a small spatula, then scatter the chopped chives and dill across the surface like you're seasoning the entire piece of meat.
- Roll with intention:
- Starting at one end, tightly roll each turkey slice into a cylinder, pressing gently as you go so it holds together. You want it snug but not squeezed.
- Wrap the ribbons around:
- Take a cucumber ribbon and wrap it around the base of each turkey roll, then layer a carrot ribbon on top, letting the colors spiral around the cylinder. Tuck the ends underneath or secure with a toothpick if needed.
- Arrange and finish:
- Place the finished rolls on a serving platter so they stand upright or nestle slightly, then dust with freshly ground black pepper and any extra herbs you have on hand.
- Serve fresh or chill:
- These are best eaten within a couple of hours while the ribbons stay crisp, though you can cover them and refrigerate for up to four hours before serving.
Pin it The moment someone bit into one and the ribbons unwound slightly, releasing the smell of fresh herbs and smoke, I realized this dish had become something more than just an appetizer. It was edible art that reminded people to slow down and pay attention.
The Mandoline Moment
The first time I made these, I didn't have a mandoline and used a regular vegetable peeler instead. It took longer, but the ribbons were thicker and more forgiving, and honestly, they looked charming in their imperfection. Don't stress if you only have basic tools—this recipe doesn't demand perfection to be delicious.
Making It Your Own
Once you understand the basic structure, this recipe becomes a blank canvas. I've swapped the turkey for grilled tofu strips when cooking for vegetarian friends, replaced the cream cheese with a dab of hummus, or drizzled everything with a light lemon vinaigrette for brightness. The real magic is in the ribbon wrapping, not the specific fillings.
Serving Suggestions & Storage
These rolls shine at parties, potlucks, or as part of a mixed appetizer spread where color matters. They pair beautifully with crisp white wines like Sauvignon Blanc or even light sparkling ciders if you're serving non-alcoholic drinks. For storage, keep them covered in the refrigerator and eat within a few hours—they're really at their best fresh, when the vegetables still have their snap and the herbs smell alive.
- If you're making these ahead, prep the turkey rolls in the morning and wrap the ribbons around them just before guests arrive.
- A squeeze of fresh lemon juice over the finished platter adds brightness without overwhelming the delicate flavors.
- Arrange them standing upright on the platter so each one looks like a small, edible sculpture.
Pin it This recipe taught me that simplicity and elegance aren't luxuries reserved for fancy restaurants—they're just a peeler and a little intention away. Make it when you want to feel proud of something you created with your own hands.
Common Questions
- → How should the vegetables be prepared?
Use a vegetable peeler or mandoline to slice carrots and cucumber lengthwise into long, thin ribbons for wrapping.
- → Can I substitute smoked turkey with another ingredient?
Yes, for a vegetarian option, try grilled tofu strips or roasted red pepper slices instead of turkey.
- → Is cooking required for this dish?
No cooking is needed; the dish is assembled using fresh vegetables and pre-cooked smoked turkey.
- → What herbs complement this preparation best?
Fresh chives and dill add bright, savory notes and pair well with cream cheese in the rolls.
- → How can I add extra flavor to the rolls?
Try a light drizzle of lemon juice or a vinaigrette before serving to enhance freshness and zest.