Asian Pickle Spring Rolls

5.0/5 rating (2 votes)
Asian Pickle Spring Rolls

The pickles do add great additional flavor to these Asian Pickle Spring Rolls and they go great with my Lemongrass and Pickle Chicken Stir Fry. I even added minced pickles to the dipping sauce.. Yum



  • 2 tablespoons rice vinegar
  • 1 tablespoon lime juice
  • 1 teaspoon chili garlic sauce
  • 1/2 teaspoon sesame oil
  • 2 cups coleslaw mix ( shredded cabbage and carrots)
  • 3 tablespoons pickles, minced
  • 2 tablespoons cucumber, seedless and minced
  • 8-10 rice wrapper
  • Bunch fresh cilantro, chopped
  • 203 green onions, chopped
  • Ingredients for Pickle Dipping Sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 3 tablespoons mirin
  • 1 teaspoon fish sauce
  • 1/4 teaspoon grated ginger root
  • 2 tablespoons pickles, minced
  • 1 tablespoon peanuts, crushed
  • Directions
  • Combine all together and store in refrigerator until ready to serve.


  1. In a large mixing bowl combine, rice vinegar, lime juice, garlic sauce, and sesame oil.

  2. Add in coleslaw mix, pickles and cucumber and combine into the wet ingredients to coat well.

  3. Prepare a warm bowl of water. Dip rice papers in the warm water and drain off excess.

  4. Place between damp kitchen towels until ready to fill. Work with one at a time to prevent sticking. Or you can dip in warm water as you go to fill each wrapper.

  5. In the center of a rice paper add 1/4 cup of the cabbage filling then top with cilantro and scallions.

  6. To wrap – Fold one edge over the filling, fold in sides, and roll up. Store in clear wrap until ready to use.

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