Quick chilli-pickled red cabbage summer rolls
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This crunchy, tangy vegan summer rolls recipe is full of flavour. Red cabbage is quick-pickled in chilli-infused pickling vinegar, then stuffed into rice paper wrappers with a host of herbs, mango and cucumber.
First published in 2018
Ingredients
Metric
Imperial
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
SAVE RECIPE
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
First published in 2018
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