Steamed Asian Cabbage Rolls (VIDEO)
These Steamed Asian Cabbage Rolls are a lighter option that is full of flavor and protein from the delicious shrimp filling! The cabbage adds a sweet, crunchy texture that is perfect with the juicy shrimp filling!
Servings: 4
Ingredients
- 8 Napa Cabbage leaves trimmed (see Step 1)
- 1 tbsp kosher salt
- 1 lb shrimp peeled and deveined, chopped to ½ inch pieces
- 2 cloves garlic grated
- ½ tablespoon ginger grated
- ¼ cup carrot shredded
- 3 scallions chopped
- ½ tsp kosher salt
- ½ tsp white pepper
- ½ tablespoon sugar
- ½ tbsp sesame oil
- 1 tbsp Shaoxing wine
- 2 tbsp light soy sauce
- 1 tbsp cornstarch
- 1 tbsp neutral oil
Dipping sauce
- 2 tbsp light soy sauce
- 2 tbsp Chinese black vinegar
- 1 tbsp chili oil
Instructions
- To trim the napa cabbage, slice off the thicker root end of the cabbage. This will allow the cabbage to become more flexible after cooking.
- Bring a large pot of water to a boil. Season the water with 1 tbsp of kosher salt and add the cabbage leaves for 1-2 minutes until softened. Transfer the cabbage leaves to a bowl of cold water to stop the cooking process. Drain the cabbage and pat dry with a paper towel
- In a large bowl, add the shrimp, garlic, ginger, carrot, scallions, salt, pepper, sugar, sesame oil, Shaoxing wine, soy sauce, and cornstarch. Mix the filling in one direction until you see streaks of protein on the side of the bowl. Slam the filling down into the bowl 5-6 times to make the filling extra springy.
- To roll the cabbage, lay a napa cabbage leaf flat on a cutting board. Place 2 tbsp of filling at the base of the cabbage then roll it into a log halfway up the cabbage. Fold in the left and right sides of the cabbage then continue rolling until tightly rolled. Repeat with the remaining cabbage leaves.
- Heat a large nonstick pan with the neutral oil over medium heat. Add the cabbage rolls and pan fry each side for 1-2 minutes until browned. Add ¼ cup of water to the pan and steam the cabbage for 3-4 minutes until the water has evaporated. Uncover, then allow the residual oil to crisp up the cabbage. Remove to a plate.
- In a small bowl, mix soy sauce, vinegar, and chili oil. Serve as a dipping sauce alongside the cabbage rolls. Enjoy!
Video
Notes
Tips:
Cutting a thin section from the thicker, outer bottom of the cabbage stem before blanching will allow it be become more flexible when rolling.
Don't overstuff the cabbage rolls! Stick with 1-2 tbsp of filling depending on how large your cabbage leaves are.
These steamed cabbage rolls are best made and served immediately! You can make the filling in advance, and wrap the cabbage rolls a few hours before steaming if needed. I do not recommend making these the night before, because the cabbage will wilt.
Nutrition
Calories: 183kcal | Carbohydrates: 7g | Protein: 26g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 1444mg | Potassium: 532mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1604IU | Vitamin C: 18mg | Calcium: 132mg | Iron: 1mg
