Rainbow summer rolls with a quick satay sauce

Shred the cabbage thinly, removing the thick core. Trim the spring onion, then slice into thin strips.  Top and tail the carrot, peel and then julienne into thin strips, slicing in half. Peel the mango and slice into thin strips, removing the stone. Remove the stalk and seeds from the red pepper and cut into thin strips. Set all the sliced veg aside.

Bring a large pan of salted water to the boil. Set a large bowl of ice water near by and lay out kitchen towel on your kitchen side. Carefully peel away the leaves from the sweetheart cabbage, being careful not to rip any and saving the 12 largest ones. Rinse carefully. 

Turn the heat down on the boiling water and add the cabbage leaves three at a time. Blanch them for 2 minutes, gently pushing them down, then remove them with a slotted spoon, instantly transferring to the iced water to stop the cooking process. Use the slotted spoon to lift them out, draining off any water, and carefully fan out on the kitchen towel, leaving to cool. Repeat with the remaining leaves.

Once all the leaves have been blanched and cooled, take one and place with the root end closest to you. At the closest end, place some of the shredded veg. Fold in the left and right side, then tightly roll away from you until you have a cigar-like shape. Repeat until all the leaves have been used.

In a small bowl, combine the peanut butter, lime juice, sugar, tabasco and seasoning with 75ml hot water until smooth. Serve with the wraps.