For this healthy appetizer, make sure you don't get paper-thin roast beef--it's harder to work with. Instead, ask at the deli counter for medium-thick slices (number 3 on most meat slicers). Source: EatingWell Magazine, November/December 2017

Katie Webster
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a slice of roast beef on a piece of parchment paper. Spread 1 tablespoon cheese over it in a thin layer all the way to the edges. Lay about 1/4 cup watercress in a strip close to one long edge. Top the watercress with a few pieces of cucumber and bell pepper. Starting with the edge closest to the vegetables, roll the beef up sushi-style, using the parchment to help you roll it closed. Repeat with the remaining beef, cheese and vegetables. (See Tip.)

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  • Cut each roll crosswise into 6 equal pieces. Stand the rolls upright on a serving platter. Season with pepper.

Tips

Equipment: Parchment paper

Tips: How to Make Maki Rolls

1. Place a slice of roast beef on a piece of parchment paper. Spread cheese over it in a thin layer all the way to the edges. Lay vegetables in a strip close to one long edge.

2. Starting with the edge closest to the vegetables, roll the beef up sushi-style, using the parchment to help you roll it closed.

3. Cut each roll crosswise into 6 equal pieces. Stand the rolls upright to serve.

Nutrition Facts

54 calories; 3.8 g total fat; 2.2 g saturated fat; 19 mg cholesterol; 222 mg sodium. 166 mg potassium; 0.7 g carbohydrates; 0.1 g fiber; 4.4 g protein; 268 IU vitamin a iu; 12 mg vitamin c; 4 mcg folate; 8 mg calcium; 6 mg magnesium;