Name: Easy Napa Cabbage Rolls
Prep time: 10 min
Cook time: 10 min
Total time: PT-487286H42M4S
Cuisine: Asian‑inspired
Ingredients: 1 medium carrot, finely chopped; 3 spring onions, finely sliced; 4 mushrooms, finely chopped; 1 block firm tofu (200–250 g), crumbled; 4 Tbsp cooked rice; 1 Tbsp rice vinegar; 3 Tbsp soy sauce; 1–2 Tbsp corn starch; 8–10 large Napa cabbage leaves; Oil for frying; 2 Tbsp soy sauce (sauce); 1 Tbsp chili oil (sauce); 1 Tbsp Sriracha (sauce); 1 Tbsp oyster sauce or vegan alternative (sauce); 1–2 Tbsp water (to dilute sauce)

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Short Description

Tender Napa cabbage leaves wrapped around a savory tofu, rice, and veggie filling, pan-fried until golden and served with a bold chili‑Soy dipping sauce—a light yet satisfying vegetarian dish.

Why You’ll Love This Recipe

Huge flavor from simple plant-based ingredients
Healthy, protein-rich tofu balanced with vegetables and rice
Pan-fried to crisp, golden perfection
Bold sauce adds spice and tang for an elevated bite
Great for make-ahead lunches or elegant snacks

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Filling:

1 medium carrot, finely chopped
3 spring onions, finely sliced
4 mushrooms, finely chopped
1 block firm tofu (200–250 g), crumbled
4 Tbsp cooked rice
1 Tbsp rice vinegar
3 Tbsp soy sauce
1–2 Tbsp corn starch (depending on how thick you want the filling)

Rolls:

8–10 large Napa cabbage leaves

Sauce:

2 Tbsp soy sauce
1 Tbsp chili oil
1 Tbsp Sriracha
1 Tbsp oyster sauce (or vegan alternative)
1–2 Tbsp water (to dilute and adjust flavor)

Directions

Cook the Filling
In a large pan over medium heat, sauté carrot, spring onions, and mushrooms for about 3–4 minutes until softened. Add crumbled tofu and cook another 2 minutes. Stir in cooked rice, rice vinegar, and soy sauce. Sprinkle in corn starch and cook 1–2 minutes more to thicken slightly. Remove from heat to cool.
Prep Cabbage Leaves
Bring a pot of water to boil. Briefly blanch cabbage leaves for about 1 minute until just tender. Drain and gently pat dry.
Assemble the Rolls
Place one cabbage leaf flat. Spoon ~2–3 tablespoons of filling near the base. Fold in sides, then roll tightly to enclose. Repeat until all leaves are filled.
Pan‑Fry Rolls
Heat a light drizzle of oil in a non-stick pan over medium heat. Add rolls seam-side down and fry 2–3 minutes per side until golden and lightly crisped.
Prepare the Sauce
Whisk together soy sauce, chili oil, Sriracha, oyster sauce, and water in a small bowl. Taste and adjust heat or seasoning as needed.
Serve
Arrange rolls on a platter and drizzle with sauce—or serve sauce alongside for dipping.

Servings And Timing

Makes: 8–10 rolls (serves 3–4 as appetizer or side)
Prep Time: ~10 minutes
Cook Time: ~10 minutes for filling + pan-frying (~3 minutes per side)
Total Time: ~20–25 minutes

Variations

Add chopped water chestnuts or bell peppers for crunch
Use finely shredded cabbage or zucchini in the filling
Swap soy sauce for tamari to make gluten-free
Add fresh herbs like cilantro or basil to the filling for brightness
Drizzle with hoisin or sesame sauce instead of chili‑Soy sauce

Storage/Reheating

To Store: Refrigerate leftover rolls and sauce separately in airtight containers for up to 2 days
To Reheat: Rewarm rolls in a skillet to retain crispness; avoid microwaving fully assembled rolls
Make-Ahead Tip: Prepare filling ahead, then roll just before pan-frying to maintain texture

FAQs

Can I use regular cabbage instead of Napa?

Yes—you can blanch and roll with large green cabbage leaves, but blanch slightly longer to make them pliable.

How can I make the filling hold together better?

Corn starch helps bind. Mash some tofu slightly and allow the filling to cool before rolling—it firms up nicely.

Can these rolls be steamed instead of pan-fried?

Yes—steamed rolls work, though they won’t have crispy edges. You can steam them first then quickly pan-fry each side for texture.

Is this recipe vegan?

Yes—use a vegan oyster sauce substitute and ensure soy sauce is vegan to keep it fully plant-based.

How spicy is the sauce?

Adjust according to your palate—reduce chili oil or Sriracha for a milder version.

Can I freeze these?

Not recommended—cabbage leaves and tofu texture degrade when frozen, and reheat is less crisp.

What can I serve with these rolls?

Try them with steamed rice, noodle bowls, or a fresh salad for a full meal.

Are these gluten-free?

Use tamari or a certified gluten-free soy/oyster sauce to make them suitable for gluten-sensitive diets.

Can I add protein to the filling?

Yes—mix in cooked lentils, chopped tempeh, or even finely diced cooked chicken if dairy and meat are acceptable.

How do I prevent rolls from falling apart?

Fold tight and place them seam-side down when frying—they’ll stay intact as they crisp.

Conclusion

Easy Napa Cabbage Rolls bring together a satisfying blend of textures and umami flavor in a light, veggie-filled package. Tofu and rice offer substance, while pan-frying adds crisp edges. Served with a flavorful chili‑Soy dipping sauce, these rolls are both wholesome and highly versatile—ideal for snacks, light meals, or themed dinners.

Maggie

Easy Napa Cabbage Rolls