Easy Napa Cabbage Rolls Recipe

Introduction

These easy Napa cabbage rolls are a flavorful and healthy dish perfect for any meal. Filled with a savory tofu and vegetable mixture, they’re both satisfying and simple to prepare. Enjoy them pan-fried to a golden crisp and served with a spicy, tangy dipping sauce.

Ingredients

• 1 medium carrot (finely chopped)
• 3 spring onions (finely sliced)
• 4 mushrooms (finely chopped)
• 1 block of firm tofu (200–250g, crumbled)
• 4 tbsp cooked rice
• 1 tbsp rice vinegar
• 3 tbsp soy sauce
• 1-2 tbsp corn starch
• 8-10 Napa cabbage leaves
• 2 tbsp soy sauce (for the sauce)
• 1 tbsp chilli oil
• 1 tbsp Sriracha sauce
• 1 tbsp oyster sauce (or vegan alternative)
• 1-2 tbsp water (start with 1 and adjust to taste)

Instructions

1. Step 1: In a large pan over medium heat, sauté the carrot, spring onions, and mushrooms for 3–4 minutes until softened.
2. Step 2: Add the crumbled tofu and cook for another 2 minutes, stirring well to combine.
3. Step 3: Stir in the cooked rice, rice vinegar, and soy sauce.
4. Step 4: Sprinkle the corn starch over the mixture and cook for another 1–2 minutes, stirring to thicken slightly. Remove from heat and let cool slightly.
5. Step 5: Meanwhile, bring a large pot of water to a boil. Blanch the Napa cabbage leaves for about 1 minute until just tender. Drain and gently pat them dry with a clean kitchen towel.
6. Step 6: Place a cabbage leaf flat on a clean surface. Spoon 2–3 tablespoons of the filling near the base. Fold in the sides, then roll tightly to enclose the filling. Repeat with remaining leaves and filling.
7. Step 7: Heat a drizzle of oil in a non-stick pan over medium heat. Add the cabbage rolls seam-side down and pan-fry for 2–3 minutes per side, or until golden and lightly crisped.
8. Step 8: In a small bowl, whisk together the soy sauce, chilli oil, Sriracha, oyster sauce, and water. Taste and adjust the heat or saltiness as needed.
9. Step 9: Serve the cabbage rolls warm, drizzled with the sauce or with the sauce on the side for dipping. Enjoy!

Tips & Variations

• For extra flavor, add minced garlic or ginger to the vegetable mixture while sautéing.
• Use quinoa or another grain instead of rice for a different texture.
• Replace tofu with cooked ground meat or lentils to suit your preference.
• To make it gluten-free, use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Chill the rolls before pan-frying to help them hold their shape better.

Storage

Store leftover cabbage rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat or in the microwave until warmed through. The dipping sauce can be refrigerated separately for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these cabbage rolls ahead of time?

Yes, you can assemble the rolls and store them in the refrigerator for a few hours before cooking. This makes them great for meal prep.

How do I prevent the cabbage leaves from tearing?

Blanch the Napa cabbage leaves just until they are tender but still firm. Handle them gently and pat dry carefully to avoid tearing when rolling.