Storing: These rolls are best eaten right away. Store any leftovers in an airtight container in the fridge for 1-2 days if necessary. They will be safe to eat but guacamole usually turns brown if it sits for too long and the zucchini eventually releases water if it sits longer.

Substitutions: Use cucumber in place of the zucchini if desired but you a mandolin to prevent it from snapping when rolling the cucumber up into rolls. You can also use hummus or another thick dip instead of guacamole.

Homemade guacamole: 2 avocados, juice of 1-2 limes, 1/4 cup finely chopped fresh cilantro, 1/2 jalapeno (seeds removed, finely chopped), 1/2 white onion, finely chopped, sea salt and pepper to taste, 1 Roma tomato (seeds removed, finely chopped, optional). Mash everything together using a fork or a potato masher. Add more lime juice to taste if desired.