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Falafel Summer Rolls with Avocado Dip

Falafel Summer Rolls with Avocado Dip

  • cauldron-prep-icon


    30 minutes

  • cauldron-cook-icon


    5 minutes

  • cauldron-serves-icon



  • cauldron-cuisine-icon


    Modern Asian

Take a nod to Vietnamese street food with these light Falafel Summer rolls. You can make these ahead for your lunchbox, or prepare fresh on those warmer evenings.

  • Prep

    30 minutes

  • Cook

    5 minutes

  • Serves

    Serves 4





  • For the summer rolls:

  • 1 pack of Cauldron Falafels, cut into halves

  • 8 large rice paper wrappers

  • 30 g cucumber, cut into thin matchsticks or julienned

  • 30g carrot, cut into thin matchsticks or julienned

  • 30 g red cabbage, shredded

  • 3 radishes, thinly sliced

  • 5 g fresh mint, leaves picked

  • 5 g fresh coriander, leaves picked

  • 1 pack of Cauldron Falafels, cut into halves

  • For the dipping sauce:

  • 1 avocado, peeled and de-stoned

  • Juice of 1 lime

  • 1 tbsp extra virgin olive oil

  • 5g fresh coriander

  • ½ red chilli

  • Salt and pepper to taste


Fill a shallow bowl with warm water to prepare the rice paper sheets. Soak the rice sheets individually for 1 minute until soft. Remove from the water and transfer to a chopping board covered in a clean damp tea towel.

Take a little of the following: cucumber, carrot, red cabbage, radishes, mint, coriander and falafel and line up into a rectangle in the middle of the rice paper.

Fold the top and bottom edges over the filling, then fold one side of the rice paper over onto the filling and roll up towards the open end so the remaining flap of rice paper seals the roll.

Set aside once rolled and keep covered with a clean damp tea towel. Repeat with the remaining wrappers and ingredients.

To make the sauce, place the avocado, lime juice, oil, coriander, chilli, salt and pepper into a food processor and pulse until smooth.

Serve the summer rolls with the dipping sauce.