If using fresh avocados, remove it from the skin and mash it well. Add salt, lime juice and seasoning as preferred and keep it aside. I used guacamole as my filling and it had all the necessary spices it needed.

Wash and peel the cucumber only on one quarter. Now using a mandolin or a wide peeler, slice thin long layers of the cucumber. Going towards the center if the cucumber has too many seeds, skip those layers and use the ones without much seeds.

The cucumber I used for pretty much seedless and I was able to use the whole cucumber.

Place the sliced cucumbers on a paper towel lined tray to absorb the extra moisture.

Place one slice of cucumber on a prep board or cutting board and spoon a layer of mashed avocado or guacamole. Make sure to go till the edges to allow the cucumber rolls to seal well.

Sprinkle the chopped olives evenly over the avocado layer.

Then sprinkle the toasted sesame seeds.

Sprinkle red chili powder, if using.

Starting with one edge, slowly start rolling the cucumber slice. Roll them tight enough to hold but not too tight to squeeze the filling out.

Go till the edge and make sure the cucumber slice seals well.

The cucumber rolls seals pretty well with the stickiness of the avocado inside but if needed the rolls can be secured with a tooth pick.