Orange Fennel Summer Rolls

Orange Fennel Summer Rolls Recipe

By Veegs


Dipping Sauce

2 tablespoons (30 ml) sesame oil

2 tablespoons (30 ml) seasoned rice vinegar 1 tablespoon (15 ml) fresh orange juice

1 teaspoon ground ginger

1 clove garlic, pressed

¼ teaspoon fine sea salt, to taste

¼ teaspoon red pepper flakes, to taste


16 rice paper wraps

2 cups (175 g) thinly sliced fennel (about 10 ounces, or 280 g untrimmed)

1 can (11 ounces, or 312 g) mandarin orange slices, drained

2 teaspoons black sesame seeds


1TO MAKE THE DIPPING SAUCE: Whisk all the ingredients together in a medium-size bowl. Set aside.

2TO ASSEMBLE THE ROLLS: Immerse the rice paper 1 sheet at a time in warm water to soften. Soak for a few seconds, until pliable. Handle carefully because rice paper breaks easily. Drain on a clean kitchen towel before rolling. Add 2 tablespoons (11 g) fennel, 2 slices mandarin orange, and a pinch of black sesame seeds. Roll tightly, folding the ends in and rolling closed. Serve with the dipping sauce. Store leftovers tightly wrapped in plastic in the fridge for up to 2 days.

3Recipe Notes: If you’re no fennel fan, use the same quantity of napa cabbage instead of the fragrant bulb. In which case, you might want to consider adding ¼ cup (25 g) minced scallion to the chopped cabbage to make up for its subtler flavour. When you know you won’t need these to be travel-friendly, use 4 large flour tortillas instead of rice paper wraps: simply add the fennel and orange slices on top of the tortilla, drizzle with the sauce, and sprinkle sesame seeds on top. Fold or wrap and enjoy.

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