Quick chilli-pickled red cabbage summer rolls

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