• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • 1 cucumber
  • 70g carrot, shredded
  • 50g purple cabbage, shredded
  • 50g cucumber shreds
  • Some alfalfa sprouts
  • 1 tbsp toasted sesame seeds
  • [Dipping sauce (A) – (combined)]
  • 1 tbsp lemon juice
  • 2 cloves garlic, minced
  • 2 bird's eye chillies, chopped
  • 1 tsp fish sauce
  • 1 tbsp sugar
  • 3 tbsp Thai sweet chilli sauce
  • [Dipping sauce (B) – (combined)]
  • 3 tbsp mayonnaise
  • 2 tbsp wasabe
  • 1 tbsp chilli garlic sauce


  1. Use a vegetable shredder to slice the cucumber into long thin pieces. Place a strip of cucumber on a clean chopping board and arrange a little of each of the shredded carrot, cucumber and cabbage. Add a few alfalfa sprouts and roll up tightly into a sushi roll. Sprinkle some sesame seeds over.
  2. Do the same with the rest of the cucumber slices and serve with either one of the dipping sauces.

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