I saw a great picture and recipe for a vegan veggie sushi roll with cashew paste. It was so pretty and I wanted to put a spin on it. The cashew paste did not appeal to me at all, so instead of that to seal the wrap I used cream cheese with shrimp and wasabi. They turned out pretty tasty!
1 zucchini, sliced very thin
2 carrots, chopped in about 2 inch match stick width
1 bell pepper, chopped in about 2 inch thin strips
1/2 block of cream cheese
4-5 squeezed of wasabi (do this according to your taste, taste after each squeeze)
1/4 cup chopped cooked shrimp
Place the cream cheese in a bowl and let it come to room temperature. While that is happening, slice and chop the vegetables. Squeeze the wasabi into the cream cheese and continue to mix until you get it to your taste. Add the shrimp and mix until it’s incorporated. Add about 1/2 – 1 tsp of the cream cheese mixture to each slice of cucumber and place the carrots and peppers on top. Roll the zucchini as tightly as possible. The cream cheese mixture will help it stay sealed. Serve with soy sauce.
1 cucumber will make about 15 rolls. Oh and I ended up not using the radish that was in the pic, I didn’t like how it tasted with everything else.