Asian Cabbage Slaw in Spring Roll Wrappers
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
Instructions:
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.  
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.
