Description
Easy Napa Cabbage Rolls are a delicious vegetarian dish featuring a flavorful filling of tofu, vegetables, and rice wrapped in tender Napa cabbage leaves. This recipe combines savory and slightly tangy flavors enhanced by a spicy, umami-packed dipping sauce, making it a perfect light meal or appetizer.
Ingredients
Scale
For the Filling:
- 1 medium carrot, finely chopped
- 3 spring onions, finely sliced
- 4 mushrooms, finely chopped
- 1 block firm tofu (200–250g), crumbled
- 4 tbsp cooked rice
- 1 tbsp rice vinegar
- 3 tbsp soy sauce
- 1–2 tbsp corn starch
For the Rolls:
- 8–10 Napa cabbage leaves
For the Sauce:
- 2 tbsp soy sauce
- 1 tbsp chili oil
- 1 tbsp sriracha sauce
- 1 tbsp oyster sauce (or vegan alternative)
- 1–2 tbsp water (start with 1 and adjust to taste)
Instructions
- Prepare the Cabbage Leaves: Gently separate 8-10 Napa cabbage leaves and blanch them in boiling water for 1-2 minutes until pliable. Drain and set aside to cool.
- Make the Filling: In a mixing bowl, combine the finely chopped carrot, spring onions, mushrooms, crumbled tofu, cooked rice, rice vinegar, soy sauce, and corn starch. Mix thoroughly until the filling has a sticky consistency that will hold together well.
- Form the Rolls: Place a cabbage leaf flat on a clean surface. Spoon a portion of the filling onto the center of the leaf. Fold in the sides and roll up tightly to enclose the filling, forming a neat roll. Repeat for all leaves and filling.
- Cook the Rolls: Heat a large skillet or non-stick pan over medium heat. Arrange the cabbage rolls seam side down in the pan. Cover and cook gently for 5-7 minutes, turning carefully halfway through, until the cabbage softens further and the filling is heated through.
- Prepare the Sauce: In a small bowl, whisk together soy sauce, chili oil, sriracha, oyster sauce (or vegan alternative), and water. Adjust the water quantity to reach your desired consistency and taste.
- Serve: Plate the napa cabbage rolls and drizzle the sauce over them or serve it as a dipping sauce on the side. Enjoy warm as a light meal or appetizer.
Notes
- Blanching the cabbage leaves softens them, making rolling easier and preventing tearing.
- Adjust corn starch quantity to ensure the filling binds well but is not too stiff.
- For a gluten-free option, use tamari or gluten-free soy sauce and verify the oyster sauce alternative is gluten-free.
- The sauce can be adjusted in spiciness by varying the amount of chili oil and sriracha.
- Leftover rolls can be reheated gently in a skillet or microwave.
Keywords: Napa cabbage rolls, vegetarian cabbage rolls, tofu cabbage rolls, Asian vegetarian recipe, easy cabbage rolls, healthy appetizer