Autumn rolls with salmon, beetroot and avocado by Uyen Luu

1. Preheat the oven to 180°C, gas mark 4. Cut the beetroots in half, sit them on a baking tray, coat in the olive oil and season. Roast for 30-45 minutes, until tender. Set aside to cool in a bowl, then peel off the skins and thinly slice. Top with the finely chopped dill and extra virgin olive oil.

2. Meanwhile, sit the salmon on a tray lined with parchment and drizzle over the teriyaki sauce. Roast for 15 minutes, until just cooked through. Set aside to cool.

3. To make the dipping sauce, heat the oil in a small frying pan and fry the shallot until golden – about 5 minutes. Meanwhile, mix the remaining ingredients with 2 tbsp water in a small bowl. Add to the pan and heat gently, then remove from the heat and pour into sauce bowls.

4. Put the noodles in a heatproof bowl and cover with boiling water. Cover and leave for 5 minutes, until soft. Drain in a colander and rinse in warm running water until the water runs clear. Set aside to drain further, toss through a little oil and cover.

5 Put all the cooked and prepped ingredients onto plates or bowls; half-fill a baking tray with water. Dip a wrapper in the water, immediately take it out and place on a board. Imagine the wrapper is a face, and put a couple of slices of beetroot along the mouth. Add some salmon, avocado, mint leaves, torn dill and coriander sprigs. Add a layer of noodles and a lettuce leaf. Fold each side (the ears) in, then fl ap over the chin. Roll up tightly, pushing down and tucking all the ingredients in with your fi ngers as you roll. Repeat for the other rolls. You can keep them fresh by covering them tightly with cling film. Serve with the dipping sauce.