1. Start by cooking the noodles. Place 70g of vermicelli noodles in a large bowl and cover with boiling water for 5 minutes. Strain the hot water, run cold water through, strain again and set aside.

2. Slice 200g/7oz of firm tofu (making sure the length and width will fit in the middle of a rice paper sheet). Fry in a frying pan for 3 minutes each side and then set aside to cool.

3. Prepare your vegetables and set them out in front of you (for easy rolling!). Thinly slice 1 red capsicum, 1 carrot, 1 mango, 1 avocado and ¼ purple cabbage. Cut each slice roughly 15cm lengthways, so they fit nicely in the rolls.

4. Pour hot water onto a deep plate (with enough height to hold 2cm/1inch of water), just enough to dip the sheets into. Gently place a rice paper sheet into the water and allow it to sit in the plate for 30 seconds, then slowly remove it from the water and lay it out on a clean surface.

5. Place roughly 1 slice of capsicum, 2 thin slices of carrot, 2 thin slices of mango, 1 slice of avocado, 1 tbsp cabbage, 2 mint leaves and 1 tbsp of noodles into the middle of the sheet (laying all strips vertically).

6. To wrap the roll, start by folding the bottom side up, over, the mix (firmly), then bring each side in and continue folding over until it is nicely wrapped and secure! *watch the video to see how this is done!

Tip: When placing the rolls on a serving plate try to keep some space between them as they are still fragile and sticky. Refrigerate whilst you make your dipping sauce.