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

Method

• 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.