Save I discovered this dish at a dinner party where someone brought these elegant little spirals, and I couldn't stop eating them. There was something about the way the ribbons caught the light that made them feel more special than they had any right to be, and the first bite—that cool crunch of vegetables wrapped around tender turkey—completely changed how I thought about appetizers. Since then, I've made them dozens of times, and I still get that same thrill when guests ask what they are.
The first time I made these for my book club, I got nervous about whether the ribbons would hold up through transport, so I wrapped them individually in parchment paper. When I unwrapped them at someone's house, they looked pristine, and I felt oddly proud—like I'd just performed a small magic trick with vegetables and deli meat.
Ingredients
- 2 large carrots, peeled: Use ones that are thick enough to create substantial ribbons; thin carrots tend to break and shred.
- 1 large cucumber, ends trimmed: English cucumbers work beautifully because they're thinner and have fewer seeds than standard ones.
- 8 slices smoked turkey breast: Quality matters here—deli counter smoked turkey has better flavor and texture than pre-packaged varieties.
- 60 g (2 oz) cream cheese, softened: This acts as an invisible glue that holds everything together and adds a subtle richness.
- 2 tbsp fresh chives, finely chopped: They give a mild onion note that complements the smoke without overpowering anything.
- 1 tbsp fresh dill, chopped (optional): Dill and smoked turkey are old friends; trust this pairing.
- Freshly ground black pepper, to taste: A generous crack at the end makes all the difference in flavor.
Instructions
- Create your ribbons with intention:
- Run your vegetable peeler slowly along the length of each carrot and cucumber, letting the ribbons fall onto your cutting board like delicate fabric. You want them long enough to wrap around each roll without breaking, so aim for 6 to 8-inch strips.
- Build your turkey foundation:
- Lay each turkey slice flat and, if using cream cheese, spread a thin layer across it—you're not making a sandwich, just adding enough to help everything stick together. Scatter the chives and dill across, then roll each slice tightly from one end, as if you're wrapping a small present.
- Dress them in vegetables:
- Take one cucumber ribbon and wrap it around your turkey roll, tucking the end underneath to keep it in place. Then add a carrot ribbon on top, spiraling it around so the colors dance together.
- Secure and arrange:
- If the ribbons feel loose, use a toothpick to anchor them, pushing it through gently so it doesn't tear anything. Arrange your finished rolls on a platter with a little space between each one so they look intentional, not crowded.
- Final flourish:
- Give everything a crack of fresh black pepper and scatter any extra herbs across the platter. Serve right away while everything is still cool and crisp, or cover and refrigerate until you're ready.
Save There's a quiet moment that happens when these rolls come out and everyone realizes they're looking at something thoughtfully made. That's when I know the recipe worked not just as food, but as a small gesture of care.
The Art of the Ribbon
Learning to peel vegetables into ribbons opened up a whole new way of thinking about texture and presentation. The first time I tried it, my ribbons were uneven and I felt frustrated, but then I realized that imperfect ribbons somehow looked more honest, more handmade. Now I almost prefer them slightly rustic because they tell the story of someone who actually made them in their own kitchen.
Making It Your Own
The beauty of this recipe is that it adapts without losing its soul. I've made a vegetarian version using roasted red pepper strips instead of turkey, and it was just as elegant; I've also added a tiny drizzle of lemon juice to brighten everything up on hot summer days. The core idea—vegetables spiraled around something savory—is flexible enough to bend with what you have on hand or what you're in the mood for.
Pairing and Timing
These rolls shine alongside something crisp and light—a dry Sauvignon Blanc, sparkling water with herbs, or even a cold sake if you're feeling adventurous. Make them no more than an hour or two before serving so the vegetables stay at their crispest, and if you need to prep ahead, roll them without the vegetable ribbons, then dress them right before your guests arrive.
- The ribbons can be made a few hours ahead and kept in a damp paper towel in the fridge so they stay supple.
- If you're entertaining a crowd, double or triple the recipe without hesitation; they disappear fast and require zero last-minute cooking.
- Leftover ribbons (if there are any) make a surprisingly good light lunch the next day, though they're honestly best fresh.
Save These spiraled rolls prove that appetizers don't need to be complicated to feel memorable. Serve them with confidence and watch how quickly they vanish from the plate.
Recipe Questions & Answers
- → How do I create thin vegetable ribbons?
Use a vegetable peeler or mandoline to slice carrots and cucumber lengthwise into long, delicate ribbons, ensuring even thickness for easy wrapping.
- → Can I prepare this dish ahead of time?
Yes, assemble the rolls and keep them covered in the refrigerator until serving to maintain freshness and crisp texture.
- → What are some good alternatives to smoked turkey?
Grilled tofu strips or roasted red pepper slices make flavorful vegetarian substitutes while maintaining texture contrast.
- → Is it necessary to add cream cheese inside the rolls?
Cream cheese is optional but adds a creamy layer that complements the savory turkey and fresh vegetables nicely.
- → How can I enhance the flavor of this dish?
Sprinkle fresh herbs like chives and dill over the filling, season with black pepper, or add a drizzle of lemon juice or light vinaigrette for brightness.