Use a vegetable peeler to slice 1 large cucumber into long, thin strips.

Mash 1 ripe avocado with a fork.

Stir in 1 tsp lemon juice, salt, and pepper to taste.

Hard-boil 2 eggs until set.

Once cooled, grate the eggs.

Lay out the cucumber strips on a clean surface.

Spread 4 tbsp beetroot hummus evenly on each strip.

Sprinkle with the grated eggs.

Layer 100 g smoked salmon over the hummus and eggs.

Add a dollop of avocado mousse.

Top with a handful of fresh sprouts.

Carefully roll up each cucumber strip to secure the filling inside.

Place the rolls seam-side down on a serving plate.

Enjoy immediately as a refreshing snack or appetizer!