Asian Cole Slaw Spring Rolls
How about a portable salad recipe? That’s what you get when you fill rice paper wraps with a slaw to make tasty Asian Cole Slaw Spring Rolls!
Asian Cole Slaw Spring Rolls
This is the sort of recipe that comes about after spending a few days with my creative siblings. I was contemplating an Asian coleslaw for this month’s Salad Bar “Potluck” Party…and that’s when my youngest sister, Maddy, suggested incorporating my salad into spring rolls.
And no ordinary spring rolls…these were to have edible flowers perfectly positioned for presentation’s sake. This idea was offered by the sister with the green thumb, huge garden and artistic flair. Yikes. Putting together these Asian Cole Slaw Spring Rolls would be more challenging than I anticipated.
Tips if You’re New to Making Spring Rolls
Thank goodness this newbie spring roll roller had a plethora of rice papers for practice. Did you know they dissolve if you soak them too long? I didn’t. Did you know you can remove the filling and start over with a new wrap? Now I do. This Asian coleslaw was amazing. I suggest you just make a double batch and shovel it in with a fork. If you’re overly ambitious, or a spring roll aficionado, go for the whole shebang. They are gorgeous…and tasty. Did I mention tasty? Yessiree…perfect for your Summer Pot Luck…which happens to be this month’s Salad Bar theme.
I hope you have a picnic, BBQ or potluck to attend…so you can bring one of these marvelous summer salads featured by my fellow Salad Bar bloggers. Scroll down to see what delicacies were brought to our party. If you’re interested in joining us next month, check out The Salad Bar Facebook page. Thanks to Wendy, The Weekend Gourmet, for hosting us again this month.
Asian Cole Slaw Spring Rolls
Spring rolls filled with tasty Asian inspired cole slaw.
Ingredients
For dressing:
- 3 tablespoons rice wine vinegar
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 2 tablespoons plus 1 1/2 teaspoons creamy peanut butter
- 1 tablespoon plus 1 1/2 teaspoons soy sauce
- 1 tablespoon plus 1 1/2 teaspoons brown sugar
- 1 tablespoon finely minced fresh ginger root
- 2 1/4 teaspoons minced garlic
For slaw:
- 8 ounces coleslaw mix (shredded cabbage)
- 1/2 red bell peppers, thinly sliced
- 1 carrot, julienned
- 3 green onions, thinly sliced
- 2 tablespoons chopped fresh cilantro
- Spring roll wrappers
- Small edible flowers, if desired
Instructions
- In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
- In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the dressing.
- Dip spring a spring roll wrapper into warm water as directed on the packaging.
- Place wrap on a flat surface. Arrange a leaf of cilantro or red pepper slices or edible flowers in the center of the paper.
- Then place a couple of spoonfuls of slaw over those.
- Fold top and bottom of the wrapper towards the center. Then roll the spring roll up from side to side. Place on serving platter and repeat.
Notes
Adapted from Allrecipes
Nutrition Information:
Yield:
12Serving Size:
2Amount Per Serving: Calories: 76Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 2mgSodium: 85mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 1g
42 Comments on “Asian Cole Slaw Spring Rolls”
Beautiful – I love these and we usually don’t mix the dressing on our veggies but use something similar for dipping! I like the combination of oils and vinegars you’ve used.
Enjoy your vacation!!!!!
I am loving the idea of the wrappers – what a great way to serve that delicious salad!
OK, the wrappers might be a bit fussy for me. But that salad is just my speed. I would be shoveling that in as if nobody else was at the picnic! 🙂
Mmm, that slaw is gorgeous and sounds really tasty. I love how there is peanut butter in the dressing. Yum! Great idea to put it in spring roll wrappers. I have never used them before either, so thanks for the tips!
What a great idea to make spring rolls, which I absolutely love to eat.
That’s indeed a clever way to serve this brilliant salad.
my husband is a big fan of anything asian-inspired…this sounds amazing! pinning to try asap 🙂
Simply gorgeous! It occurs to me that rolling up the slaw in spring rolls will make it super easy to eat at a potluck or party!
The dressing sounds amazing! I love spring rolls but have never braved rolling them myself. You did a beautiful job! The pics are gorgeous!
We are always looking for interesting ways to lighten up the summer and have refreshing meals.
Seriously Fabulous! I will make this and it will be good practice too. This is my favorite of the day for the Salad Bar! Creative. Gorgeous.
I have been wanting to make Spring Rolls for a couple weeks now! I am so glad you put the tips about the wraps in your post. I will be aware of them when I give this a try.
Such a fun idea to turn cole slaw into finger food.
Forks are totally NOT necessary for such beauty as this. I look forward to each and every messy delicious handheld bite!
That what you learn Liz, now you know how to work with rice papper/spring roll wrapper 🙂 Btw great idea Asian coleslaw twist them into spring rolls,looks fresh and colorful 🙂
Love how summery these rolls are! The slaw and sauce sound fantastic 🙂
Your veggie spring rolls look oh so refreshing and perfect for a picnic! Or even a -it’s-too-hot-to-cook sort of summer’s eve meal.
I’m intrigued by pb with soy sauce and have yet to try the combo. Perhaps Liz-endorsed Asian Cole Slaw Spring Rolls are the perfect place to get a first taste =)
Hey, spring rolls I could make for my Dad. He might enjoy these.
my coleslaws never come out right. but i am intrigued by that dressing. it sounds delicious !
Awesome recipe… Enjoy your break, Lizzy!