"Learn how to make Napa Cabbage Rolls (Easy, Quick & Healthy! with this easy step-by-step recipe."
Learn how to make Napa Cabbage Rolls (Easy, Quick & Healthy! with this easy step-by-step recipe.
Conclusion
I hope you enjoy making this Napa Cabbage Rolls (Easy, Quick & Healthy!. It's one of my favorite recipes!
Ingredients
- 1 medium carrot, finely chopped
- 3 spring onions, finely sliced
- 4 mushrooms, finely chopped (cremini or white button work well)
- 1 block (200–250g) of firm tofu, crumbled
- 4 tbsp cooked rice (brown rice adds extra fiber)
- 1 tbsp rice vinegar
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1-2 tbsp corn starch
- 8-10 Napa cabbage leaves
Instructions
- In a large pan over medium heat, sauté the carrot, spring onions, and mushrooms for 3–4 minutes until softened.
- Add the crumbled tofu and cook for another 2 minutes, stirring well to combine.
- Stir in the cooked rice, rice vinegar, and soy sauce.
- 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.
- 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.
- 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. Repeat.
- Heat oil in a non-stick pan over medium heat. Add rolls seam-side down and pan-fry for 2–3 minutes per side, until golden.
- In a small bowl, whisk together the soy sauce, chilli oil, Sriracha, mushroom sauce, and water. Taste and adjust.
- Serve the cabbage rolls warm, drizzled with the sauce or with the sauce on the side for dipping.
