Asian Cabbage Slaw in Spring Roll Wrappers

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  • Yield: 12 servings
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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

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


  1. 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. 
  2. 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.