|4 tbsp||rice vinegar|
|2 tbsp||soy sauce|
|1 tbsp||sesame oil|
|2 tbsp||agave syrup|
|1 tsp||sesame seeds|
|200 g||red cabbage|
|7 sheets||rice paper (22 cm/8.5 in)|
Finely chop the ginger and chill. Mix with the rice vinegar, soy sauce, water, sesame oil, agave syrup, lime juice, and sesame seeds in a bowl. Set aside.
Peel and slice the carrots, and chop the cucumber and red cabbage into fine matchsticks. Finely slice mango, radish and avocado. Cut the cress.
Add some water to a deep bowl. Wet the rice paper with water and lay flat on a clean work surface. Assemble all ingredients except the sauce on the rice paper. Fold one side of the rice paper over the filling, then fold in the sides. Roll into a log, ensuring the sides are sealed tightly. Repeat with remaining rice paper and serve with sauce. Enjoy!