Easy Napa Cabbage Rolls with Spicy Soy-Chili Sauce Recipe
These Easy Napa Cabbage Rolls are a delicious and healthy vegetarian dish, featuring a savory tofu and vegetable filling wrapped in tender Napa cabbage leaves. Enhanced with a flavorful Asian-inspired sauce, they make for a satisfying appetizer or light main course that’s quick to prepare and full of umami.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8-10 rolls, serves 4 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: Vegetarian
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 Filling: In a mixing bowl, combine the finely chopped carrot, spring onions, mushrooms, crumbled tofu, and cooked rice. Add the rice vinegar and soy sauce, stirring thoroughly to blend all ingredients. Sprinkle in the corn starch and mix well to bind the filling components together.
- Prepare the Cabbage Leaves: Carefully separate the Napa cabbage leaves and blanch them briefly in boiling water until just tender, about 1-2 minutes. Drain and pat dry to remove excess moisture.
- Assemble the Rolls: Lay a blanched cabbage leaf flat on a clean surface. Place a spoonful of the filling near the base of the leaf, then fold the sides over and roll tightly to enclose the filling, forming a neat cabbage roll. Repeat with the remaining leaves and filling.
- Make the Sauce: In a small bowl, whisk together the soy sauce, chili oil, sriracha sauce, oyster sauce (or vegan alternative), and 1 tablespoon of water. Adjust thickness and flavor by adding up to 1 more tablespoon of water as needed.
- Cook the Rolls: Heat a non-stick skillet over medium heat. Place the cabbage rolls seam side down and cook for 3-4 minutes until lightly browned. Turn rolls occasionally and pour the prepared sauce over them. Cover the skillet and let the rolls simmer in the sauce for an additional 5-7 minutes until heated through and flavors meld.
- Serve: Transfer the cooked cabbage rolls to a serving plate. Spoon any remaining sauce from the skillet over the rolls. Serve warm as a satisfying appetizer or main dish.
Notes
- The corn starch helps bind the filling; adjust quantity for desired firmness.
- Blanching Napa cabbage leaves prevents tearing while rolling.
- Use vegan oyster sauce for a fully plant-based option.
- Additional cooked rice can make the filling more filling and cohesive.
- The rolls can be steamed instead of pan-fried for a softer texture.
- Store leftovers in an airtight container and refrigerate for up to 3 days.
Keywords: Napa Cabbage Rolls, Vegetarian Cabbage Rolls, Tofu Filling, Asian Appetizer, Healthy Cabbage Rolls