Description
Tender Napa cabbage leaves filled with a savory tofu, rice, and vegetable mixture, pan-fried until golden and served with a bold chili-soy dipping sauce—a satisfying vegetarian appetizer or side.
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)
Instructions
- Sauté carrot, spring onions, and mushrooms for 3–4 minutes until softened. Add crumbled tofu and cook another 2 minutes. Stir in cooked rice, rice vinegar, soy sauce, and corn starch; cook 1–2 more minutes. Remove and cool.
- Briefly blanch cabbage leaves in boiling water for 1 minute until pliable; drain and pat dry.
- Place ~2–3 Tbsp of filling near base of each leaf; fold in sides and roll tightly to enclose filling.
- Heat a light drizzle of oil in a nonstick pan over medium heat. Fry rolls seam-side down for 2–3 minutes per side until golden and crisp.
- Whisk soy sauce, chili oil, Sriracha, oyster sauce, and water in a small bowl to make dipping sauce.
- Arrange rolls on a platter and drizzle with sauce or serve it alongside for dipping.
Notes
- Add water chestnuts or bell peppers to the filling for crunch.
- Swap soy sauce with tamari to make the dish gluten‑free.
- Add fresh cilantro or basil to the filling for an herbal lift.
- Use hoisin or sesame sauce instead of the chili‑Soy dipping sauce if preferred.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (filling + frying)
- Category: Appetizer
- Method: Pan‑Frying
- Cuisine: Asian‑inspired
Nutrition
- Serving Size: 2 rolls
- Calories: 120
- Sugar: 2g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
