Spring rolls are a weakness of mine. It’s so easy to combine different flavors and have a perfect meal. These cabbage spring rolls get their flavor from a spicy sriracha sauce and fresh mango. You can choose to not grill the mango, they’ll be just as good (I just like the slight bit of char that comes with it.) Make a full batch, wrap some in a damp towel, and place in an airtight container for lunch the next day.
Grilled Mango and Spicy Cabbage Spring Rolls
- 1/2 small head red cabbage, shredded
- 1/2 medium red pepper
- 1 small red onion
- 1/3 cup cilantro
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 teaspoon sesame oil
- 1-4 teaspoon sriracha
- 1 ripe mango
- 6-8 spring roll wrappers
- Cut red peppers and onions into fine strips and add to a bowl with shredded cabbage and cilantro. Combine soy sauce, lime juice, sesame oil, and sriracha (1 for minimal spice heat, 4 teaspoons for spicy) in a jar with lid. Shake until combined and pour over cabbage mixture. Toss and let sit for 1 hour.
- Light grill or grill pan. Peel mango and cut into 1/2" thick strips, around pit. Place on grill and cook on each side for 3-4 minutes or until mango is slightly charred.
- Set up a rolling station with grilled mango, cabbage mixture, rice papers, a dish of hot water large enough to hold the spring rolls, and a cutting board.
- Soak the rice paper for 10-15 seconds (you don’t want it too soft when taking it out of the water but pliable enough to roll.) Place rice paper on a cutting board and load with cabbage mixture and grilled mango. Roll, tuck, and fold in sides as you go. Continue with remaining ingredients.
by Erin Alderson
Cabbage Spring Rolls
Cabbage is one of my favorite go-to spring/summer roll fillings. It works fresh, toss with a bit of dressing, and can be combined with numerous vegetables and fruits. A few ways to switch up these cabbage spring rolls:
Mango: If you can’t find mango, I’ve tried, with success, pineapple and even peaches (although the texture is not quite the same.)
Cabbage: Any greens can be swapped in- spinach is my first choice followed by kale.
Non-Spicy: If you’re not into spiciness, take out the sriracha- the flavor will be just as good!
Cabbage is one of those ingredients that can seem a bit intimidating because it’s mostly associated with coleslaw (at least in the United States). However, cabbage can be used and cooked in so many ways: roasted, grilled, in soups, etc. A few of my favorite cooked cabbage recipes include: