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Quick chilli-pickled red cabbage summer rolls

Chilli pickled red cabbage summer rolls


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Begin by quick-pickling the cabbage and carrot. Finely shred the cabbage and julienne the carrot. Place in a bowl with the chilli flakes and pour over the vinegar blend. Leave to pickle for 15 minutes
As you wait for the pickles, cook the noodles by pouring boiling hot water over them and stirring until soft. Drain and then chill with cold water
Prepare the cucumber and mango by slicing into matchsticks roughly 8cm long
Next, make the dipping sauce by mixing all the ingredients together in a bowl. Taste and adjust with more lime or soy if you need to
Drain the cabbage and carrot and place in a bowl
Next, assemble the rolls. Take a plate of warm water and dip one of the rice paper wrappers in it until it softens. Transfer the wrapper to a board. In the middle place some mint and coriander leaves, then top with some noodles, quick-pickled cabbage and carrot, cucumber and mango
Gently bring the bottom of the wrapper up over the filling and tightly tuck around, fold in the sides then complete rolling over to form a neat roll
Repeat the process with the remaining ingredients, then serve up with the dipping sauce
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