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Quick chilli-pickled red cabbage summer rolls

Chilli pickled red cabbage summer rolls

PT30M

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Ingredients

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Method

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1
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
2
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
3
Prepare the cucumber and mango by slicing into matchsticks roughly 8cm long
4
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
5
Drain the cabbage and carrot and place in a bowl
6
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
7
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
8
Repeat the process with the remaining ingredients, then serve up with the dipping sauce
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Quick chilli-pickled red cabbage summer rolls

 
 

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