Easy Napa Cabbage Rolls Recipe

Introduction

These Easy Napa Cabbage Rolls are a delicious, light meal packed with savory tofu and vegetables. Perfectly seasoned and wrapped in tender cabbage leaves, they offer a comforting dish that’s both satisfying and healthy.

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 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 when sautéing the vegetables.
• Use quinoa or cauliflower rice instead of cooked rice for a lower-carb option.
• Try different mushrooms like shiitake or cremini for a deeper umami taste.
• Make it vegan by using a plant-based oyster sauce alternative.
• If you prefer steamed rolls, steam instead of pan-frying for a softer texture.

Storage

Store any leftover cabbage rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or in the microwave until warmed through. If the sauce thickens in the fridge, add a splash of water to loosen it before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these cabbage rolls in advance?

Yes, you can assemble the rolls and keep them covered in the refrigerator for a few hours before cooking. Just pan-fry or steam them when ready to serve.

What can I substitute for Napa cabbage?

If Napa cabbage is unavailable, you can use large savoy cabbage leaves or even Swiss chard as a substitute. Blanch them briefly to make them pliable for rolling.

Easy Napa Cabbage Rolls Recipe

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These Easy Napa Cabbage Rolls are a delicious and healthy vegan appetizer or light meal. Filled with a savory mixture of sautéed vegetables, firm tofu, and rice, wrapped in tender blanched Napa cabbage leaves, and pan-fried to golden perfection. Served with a spicy, tangy sauce that adds a flavorful kick to every bite.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8–10 cabbage rolls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Asian
• Diet: Vegan

Ingredients

Scale 1x2x3x

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

Cabbage Rolls

• 8–10 Napa cabbage leaves
• Drizzle of oil (for pan-frying)

Sauce

• 2 tbsp soy 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. Sauté Vegetables: In a large pan over medium heat, sauté the finely chopped carrot, spring onions, and mushrooms for 3–4 minutes until softened.
2. Add Tofu: Add the crumbled firm tofu to the pan and cook for another 2 minutes, stirring well to combine all ingredients evenly.
3. Mix in Rice and Seasonings: Stir in the cooked rice, rice vinegar, and soy sauce, mixing thoroughly to incorporate all flavors.
4. Thicken Filling: Sprinkle the corn starch evenly over the mixture and cook for another 1–2 minutes, stirring constantly to slightly thicken the mixture. Remove from heat and let cool slightly.
5. Blanch Cabbage Leaves: Bring a large pot of water to a boil. Blanch the Napa cabbage leaves for about 1 minute until just tender, then drain and gently pat them dry with a clean kitchen towel to remove excess moisture.
6. Assemble Rolls: Lay a cabbage leaf flat on a clean surface. Spoon 2–3 tablespoons of the filling near the base of the leaf. Fold in the sides and roll tightly to enclose the filling. Repeat with remaining leaves and filling until all are rolled.
7. Pan-Fry Rolls: Heat a drizzle of oil in a non-stick pan over medium heat. Place the cabbage rolls seam-side down and pan-fry for 2–3 minutes per side, or until they are golden and lightly crisped.
8. Prepare Sauce: In a small bowl, whisk together soy sauce, chilli oil, Sriracha, oyster sauce, and water. Taste and adjust the heat or saltiness according to preference.
9. Serve: Serve the cabbage rolls warm, drizzled with the spicy sauce or with the sauce on the side for dipping. Enjoy your delicious vegan cabbage rolls!

Notes

• Adjust the amount of chilli oil and Sriracha to your preferred spice level.
• For a gluten-free version, use tamari or a gluten-free soy sauce alternative.
• Ensure to pat the cabbage leaves dry after blanching to prevent sogginess when pan-frying.
• To keep rolls from falling apart while cooking, make sure to roll them tightly and secure with a toothpick if needed.
• You can substitute cooked rice with quinoa or any other grain of choice for variation.
• Use vegan oyster sauce if you want to keep the recipe fully plant-based.

Keywords: Napa cabbage rolls, vegan cabbage rolls, tofu recipes, Asian appetizer, healthy vegan meal, pan-fried cabbage rolls, spicy dipping sauce