Avocado, Watercress and Dill Summer Rolls with Orange and Soy Dipping Sauce

Figs & Fennel

Vegan summer rolls
Prep Time: 10M
Cooking Time: 10M
Serves: 4

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  • 1 pack 20 inch rice wrappers
  • 1 cucumber
  • 1 large avocado
  • 8 French radishes
  • 75g watercress
  • 1 bunch dill, washed
  • Salt and pepper to season

Dipping sauce:

  • 1 large orange, juiced
  • 25ml soy sauce

Rice wrappers provide an excellent – and entirely wheat free – vehicle by which to get fresh salady ingredients from plate to mouth without the aid of cutlery. Genius. This version works well as a delicate starter leaving space for a more hearty meal or as part of a platter of nibbles before an evening out providing satisfying flavour without being too filling.

Serves 4 as a starter


  • To make the dipping sauce place the orange juice in a pan on a low heat for 7-8 minutes so it reduces by around two thirds. Take of the heat and mix with the soy sauce. Place in a small bowl and set aside to cool.
  • Take the cucumber and slice into thin strips using a julienne peeler or sharp knife. Only cut the outer flesh of the cucumber discarding the more watery core.
  • Halve and peel the avocado, remove the stone and slice lengthways in half inch slices. Slice the radishes lengthways.
  • Fill a bowl with slightly warm water. The diameter of the bowl needs to be wider than the rice paper so that the rice paper can be fully immersed in the water.
  • Dunk one rice paper in the bowl of water for 5 seconds. Give it a shake to get rid of excess water and lay on a clean chopping board.
  • Near one of the edges of the paper place a handful or two of the watercress tearing any larger clumps into smaller sections as the rolls are meant to be eaten by hand.
  • Next, place two or three slices of the avocado on top of the watercress. Then, take a few sprigs of dill and, using a pair of scissors, chop finely over the avocado and watercress and season with salt and pepper.
  • Fold the near edge the wrapper over the contents, then fold both sides into the middle and roll up.
  • Serve with the dipping sauce.


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