Recipe Image

Beef & Watercress Maki Rolls

  • 20 m
  • 20 m
Katie Webster
“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).”

Ingredients

    • 10 medium-thick slices deli roast beef (just under 1 pound)
    • 1 5-ounce container herb & garlic creamy cheese spread, such as Boursin
    • 3 cups watercress, trimmed
    • ¾ cup julienned cucumber
    • ½ medium red bell pepper, julienned
    • ½ medium yellow bell pepper, julienned
    • Cracked black pepper to taste

Directions

  • 1 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 ¼ 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.)
  • 2 Cut each roll crosswise into 6 equal pieces. Stand the rolls upright on a serving platter. Season with pepper.
  • 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.
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