Description
These Easy Napa Cabbage Rolls are filled with a delicious mixture of tofu, vegetables, and rice, then pan-fried to perfection. Drizzle with a flavorful sauce for a satisfying meal!
Ingredients
Scale
For the Filling:
- 1 medium carrot, finely chopped
- 3 spring onions, finely sliced
- 4 mushrooms, finely chopped
- 1 block of firm tofu, crumbled (200-250g)
- 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 chilli oil
- 1 tbsp Sriracha sauce
- 1 tbsp oyster sauce (or vegan alternative)
- 1–2 tbsp water
Instructions
- Sauté Vegetables: In a pan, sauté carrot, spring onions, and mushrooms until softened.
- Add Tofu: Mix in crumbled tofu and cook briefly.
- Combine Ingredients: Stir in rice, vinegar, soy sauce, and corn starch.
- Prepare Cabbage: Blanch cabbage leaves until tender.
- Fill and Roll: Spoon filling onto cabbage leaves, roll tightly.
- Pan-Fry: Cook rolls until golden and crisp.
- Make Sauce: Whisk together soy sauce, chilli oil, Sriracha, oyster sauce, and water.
- Serve: Drizzle rolls with sauce and enjoy!
Notes
- Use tamari for a gluten-free option.
- Adjust sauce spiciness to taste.
- Prep rolls in advance for easy reheating.
Nutrition
- Serving Size: 1 roll
- Calories: 160 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 0 mg