8cm piece of cucumber, cut into matchsticks (watery core removed with a teaspoon)
1⁄2 mango, cut into matchsticks
50g cooked rice vermicelli noodles
3 sprigs of mint, leaves
3 sprigs of coriander, leaves picked
8 rice paper wrappers
2 tbsp of chilli vinegar (reserved from the pickled cabbage)
1 tsp of fish sauce
2 tbsp of soy sauce
2 tsp of fresh lime juice 1 tsp of honey
Place the red cabbage and carrot in a bowl and cover with the chilli flakes and pickling vinegar. Leave to pickle for 15 minutes then drain, reserving 2 tbsp of the vinegar for the dipping sauce.
Prepare a station to build the summer rolls. Make sure you have the cucumber, mango, noodles and herbs ready, along with a plate with some warm water on it.
One at a time, place the rice paper wrappers into the water until soft then transfer to a board. In the centre of each wrapper place some mint and coriander leaves, pickled cabbage and carrots, spring onion, noodles and mango.
Fold over the bottom half of the wrapper, tightly hugging the filling, and fold in the sides. Finish rolling over to form a neat roll. Repeat until you have eight rolls.
Mix together the dipping sauce ingredients and serve alongside the rolls.