Quick chilli-pickled red cabbage summer rolls

4
30 minutes

Ingredients

Quick chilli-pickled cabbage

  • 80g of red cabbage
  • 80g of carrots, peeled
  • 1 pinch of chilli flakes
  • 350ml of lightly seasoned pickling vinegar

To assemble

  • 8 rice paper wrappers
  • 80g of rice vermicelli
  • 1/4 cucumber
  • 1/4 mango
  • 1 handful of mint leaves
  • 1 handful of coriander leaves

Vietnamese dipping sauce

  • 4 tbsp of vinegar, reserved from the quick-pickled cabbage
  • 4 tbsp of light soy sauce
  • 2 tsp fish sauce
  • 2 tbsp of lime juice, fresh
  • 1 tsp honey

Method

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