On a roll: Ravinder Bhogal’s recipes for triple-cheese, avocado and bloody-mary stuffed rolls

Clockwise from top left: Ravinder Bhogal’s marinated watermelon, ginger and avocado summer rolls; halloumi, feta and herb cigars; and bloody mary prawn brioche rolls. Photograph: Ola O'Smit/The Guardian. Food styling: Ellie Mulligan. Prop styling: Louie Waller. Food styling assistant: Emmy Fyles.

Rice paper, filo and bread rolls are excellent vehicles for transporting tasty things straight into your mouth without the need for a knife and fork. Here, a little filling goes a long way, but the aim is to cram as much into them to create bold, loaded parcels that smack with flavour. Their success depends on balance, textural contrast, lots of herbs and the freshest ingredients. They are ideal for feeding a hungry crowd and are especially good for picnics and summer entertaining. Salty, sharp, tangy, juicy – these rolls are wholly satisfying.

Marinated watermelon, ginger and avocado summer rolls