80g rice vermicelli noodles
8 rice paper sheets
1 bunch fresh mint, picked
1 bunch fresh coriander, picked
150g mixed pickled red cabbage (jar)
½ cucumber, matchsticks
½ mango, matchsticks
4 tbsp pickled cabbage vinegar brine
4 tbsp light soy sauce
2 tbsp lime juice
1 tsp honey
1 spring onion, finely sliced
any let over cucumber, finely diced
1 tsp sesame seeds
In a large bowl pour hot water over noodles, stirring until soft and then drain. Set aside in cold water.
Dip the rice paper sheets in a large plate of warm water until they have begun to soften. Place on a chopping board or clean tea towel and layer 1 mint leaf, 1 coriander leaf, 1 tbsp noodle, 1 tbsp red cabbage, cucumber and mango sticks.
Wrap the rice paper sheet around filling and fold so that it is tightly packed.
Repeat with all sheets.
In a small bowl mix cucumber, spring onion, cabbage vinegar brine, soy sauce, lime juice and honey.
Serve rolls with dipping sauce and a sprinkle of sesame seeds.