Spicy Asian Slaw Summer Rolls ~ fresh and crunchy spring rolls filled with a rainbow slaw! This refreshing appetizer or light meal is naturally gluten free, low calorie, and so delicious.
In the dead of summer, Vietnamese summer rolls are probably the most appropriate meal anyone could dream up. I’ve posted three other summer roll recipes before, but this one is a little different (I swear!). There’s no need to thinly slice the vegetables or make a separate dip because this time I’ve shredded everything first and then tossed it with the dressing, kind of like a coleslaw.
As far as the vegetables go, I simply used what I had around the kitchen, but the combination is up to you. I used carrot, radicchio, red and yellow bell pepper, green onions and baby bok choy. I tried for a nice color mix, but I think this would also be delicious and pretty with a selection of all green veggies, too. I used the shredding disc of my food processor to make it easy, and also because some of the ingredients, like bok choy, would be kind of hard to grate on a box grater.
For the dressing I threw together some of my favorite summer roll dip flavors, anchored by cool, creamy coconut milk. My spicy peanut dip would be good for this, too.
I set my rolls on a nest of pretty golden pea shoots. You can also put the rolls in individual dishes or cups for portability if you’re entertaining. Having the dip built right into the rolls make them a nice entertaining option for this reason–they are easier to eat and take with you!
- Don’t make these too far in advance…the delicate rice wrappers can dry out.
- 1 carrot
- 3 green onions
- 1/2 yellow bell pepper
- 1/2 red bell pepper
- 1/2 very small head of radicchio
- 1 small baby bok choy
- 8 - 10 spring roll wrappers
- watercress leaves or baby spinach for the base of the rolls
- 1/2 cup full fat coconut milk
- 1/2 tsp grated ginger
- 1/2 tsp fish sauce (substitute soy sauce for vegan)
- 1/2 tsp sriracha sauce (use more if you like)
- juice of 1/2 lime
- 1 tsp brown sugar
- 2 dashes sesame oil
- pinch of salt
- Shred all the veggies except for the watercress or spinach, using the shredding disk of your food processor. You can use a box grater but it will be more difficult.
- Drain the excess moisture from the grated vegetables. You can do this by wrapping them in layers of paper towel, or a clean dish cloth, and gently squeezing.
- Mix together the dressing ingredients. Taste and adjust it to your liking. I added a little extra lime and a little extra sriracha sauce.
- Toss the vegetables with the dressing.
- Fill a wide shallow baking tray or pie plate with water. Immerse a spring roll wrapper in the water for 15 seconds. Remove the wrapper and lay it on a flat surface, I like to use my wooden cutting board.
- Place a few watercress leaves across the center of the wrapper, leaving about and inch and a half on each side, and then spoon about 2 or 3 Tbsp of the vegetable slaw on top. Fold the bottom of the wrapper up over the filling, and tuck in the sides. Then continue rolling upwards until you have a secure roll. Cut in half with a sharp knife
- Continue with the rest of the rolls, being careful not to rest them against each other as they sit or the rice wrappers may stick to each other.
- Serve immediately, or cover with a damp cloth in the refrigerator.