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).

Katie Webster
Source: EatingWell Magazine, November/December 2017

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Recipe Summary

active:
20 mins
total:
20 mins
Servings:
20
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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

55 calories; protein 4.4g; carbohydrates 0.7g; dietary fiber 0.1g; sugars 0.3g; fat 3.8g; saturated fat 2.2g; cholesterol 18.6mg; vitamin a iu 268.2IU; vitamin c 11.6mg; folate 3.9mcg; calcium 8.4mg; iron 0.5mg; magnesium 6.3mg; potassium 165.9mg; sodium 221.8mg.
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