Delicate Cabbage Rolls
Delicate Cabbage Rolls
Rice Paper Cabbage Rolls Recipe
Discover how to make these refreshing cabbage rolls using rice paper, filled with savory ingredients and a delightful sauce. A light and flavorful dish perfect for any occasion.
Main Ingredients- 2 Cabbage leaves
- 2 Eggs
- 1 can Tuna (drained)
- 2 Tbsp Scallions (chopped)
- 1/4 Bell pepper (julienned)
- Rice paper wrappers, as needed
- Sweet chili sauce, for dipping
- Mustard, for serving
Soy Sauce Dressing- 4 Tbsp Soy sauce (or seasoned soy sauce)
- 4 Tbsp Water
- 1 Tbsp Sugar
- 4 Tbsp Soy sauce (or seasoned soy sauce)
- 4 Tbsp Water
- 1 Tbsp Sugar
Cooking Instructions
Step 1
First, carefully trim the tough core from the cabbage leaves with a knife. This will allow you to separate the leaves more easily without tearing them.
Step 2
Cut the separated cabbage leaves in half, and then into quarters. This size is easier to roll. Adjust as needed if the leaves are very large.
Step 3
Bring a pot of water to a boil. Blanch the cabbage leaves briefly until they are tender and pliable, starting with the thinner leaves. Immediately remove them, rinse in cold water to stop the cooking, drain well, and lay them flat to cool.
Step 4
In a bowl, crack the two eggs and whisk them thoroughly until smooth. You can add a pinch of salt for flavor.
Step 5
Heat about 1 tablespoon of cooking oil in a non-stick pan over medium-low heat. Add the chopped scallions and sauté until fragrant, about 1-2 minutes. Pour the whisked egg mixture evenly into the pan, creating a thin omelet.
Step 6
Once the edges of the egg begin to set, gently use chopsticks or a spatula to fold the omelet in half or roll it up. Cook for another minute until set, then flip to cook the other side lightly. Be careful not to burn it.
Step 7
Transfer the cooked egg omelet to a plate or a piece of parchment paper to cool completely. Once cooled, slice it into thin strips, about 1 to 1.5 cm wide.
Step 8
Julienne the bell pepper into strips similar in thickness to the egg strips. This adds a nice crunch.
Step 9
Drain the canned tuna thoroughly to remove all excess liquid or oil. Prepare the soy sauce dressing by mixing 4 tablespoons of soy sauce (or seasoned soy sauce), 4 tablespoons of water, and 1 tablespoon of sugar. Stir well.
Step 10
Dip each rice paper wrapper briefly into a bowl of warm water (or the reserved cabbage blanching water) until it becomes pliable. Don’t soak it for too long, or it might tear. Gently shake off excess water.
Step 11
Place a blanched cabbage leaf onto the softened rice paper. Ensure the rice paper doesn’t dry out before you start rolling.
Step 12
Layer the drained tuna, julienned bell pepper, and egg strips onto the cabbage leaf. You can adjust the amount of filling to your preference.
Step 13
Fold the bottom edge of the rice paper up and over the filling. Then, fold in the sides, and tightly roll the wrapper forward to create a neat roll. Ensure the filling is enclosed.
Step 14
You can add a little of the prepared soy sauce dressing inside the roll as you wrap it, or serve the sauce on the side for dipping. Adjust the amount of sauce according to your taste.
Step 15
Alternatively, you can prepare all the fillings and let everyone assemble and roll their own fresh spring rolls. This is a fun and interactive way to enjoy the meal.
Step 16
Serve the cabbage rolls with sweet chili sauce for a sweet and spicy kick. You can also offer the soy sauce dressing or mustard for dipping, according to your preference.
Step 17
These cabbage rolls are excellent for packed lunches or can be prepared ahead of time and stored in the refrigerator for a quick and healthy meal. Enjoy your delicious and nutritious cabbage rolls!
