Asian Cabbage Slaw in Spring Roll Wrappers

12 servings
  • 2 Tbs. mayonnaise
  • 2 Tbs. Balsamic vinegar
  • 1 Tbs. Asian sesame oil
  • 1 tsp. honey
  • 1/2 small bunch cilantro, stems removed
  • 1 medium head Napa cabbage, shredded, about 2 cups
  • 2 carrots, grated
  • 1 mango, peeled, pitted and cut into thin strips
  • coarse salt and freshly ground black pepper
  • 1 Tbs. sesame seeds, toasted, optional
  • spring roll wrappers
  • Using a large bowl, whisk together mayonnaise, vinegar, oil and honey. Pulse cilantro a few times to coarsely chop. Process cabbage and carrot using fine shredder wheel. Turn processed mixture into a bowl and add dressing, mango and sesame seeds. Toss to coat.

  • Pour hot water into a flat plate. Dunk single spring roll wrap in water to soften, continue until all wrappers are softened and lay on counter, using two wraps for each roll. Put 1/3 cup cabbage slaw on each set of wrappers. Roll wrapper tight, folding in ends as you go and then cut on an angle Place on bed of cabbage for presentation

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