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Cucumber Crab Rolls
2 english cucumbers, peeled
1/2 pack flaked crabmeat, chopped
2 medium carrots, shredded into long and thin slices
1 avocado, halved and thinly sliced
1 tbsp light miracle whip
1/2 tbsp siracha
Peel the cucumbers and slice thin pieces down its length to make strips. They should be thin enough to be flexible when you roll them but thick enough to be sturdy and not break.
Once you've made all your strips, roll each one leaving a generous hole in the center for the stuffing and pierce through with a tooth pick to maintain it. When you push the toothpick through, try to remain close to the edge of the cucumber so that it doesn't block you from filling them.
Peel the carrots, and thinly slice them down their length. (I used a vegetable peeler to shred them and then sliced the shredded strips in half. It really doesn't matter how you do it, you could even use store-bought shredded carrots)
If you buy the crab meat flaked, it should come in strips which is perfect to use when making sushi. I just cut each strip into three separate pieces about an inch long.
Take a little bit of each ingredient, carrots, crab, and avocado, and tuck them into the cucumber rolls, stuffing them to their max. When every roll is stuffed, make the spicy mayo.
Put the light miracle whip and siracha into the corner of a zip lock bag and mash it together really well. Cut off the tip of the edge of the bag and squeeze out the spicy mayo over all of the rolls.
Sprinkle with oregano and six pepper spice on top of everything
Serve it with some soy sauce and the remaining spicy mayo in a side dish.