Description
Garlic Soy Napa Cabbage Rolls: A Flavor-Packed Asian-Inspired Delight
Ingredients
Scale
- 10 large napa cabbage leaves
- 1 tablespoon olive oil
- 3/4 pound ground chicken
- 2 cloves garlic, minced
- 1 teaspoon minced ginger
- 1 shallot, finely diced
- 3 ounce mushrooms, finely diced
- 1/2 carrot, finely diced
- 1 1/2 tablespoon soy sauce
- 2 teaspoon oyster sauce
- 1/2 teaspoon sesame oil
- 1/8 teaspoon salt
- 2 teaspoon cornstarch
- 3 tablespoon water
- 2 tablespoon soy sauce (for dipping sauce)
- 2 teaspoon oyster sauce (for dipping sauce)
- 1 1/2 teaspoon sugar (for dipping sauce)
- 2 tablespoon water (for dipping sauce)
Instructions
- Blanch the napa cabbage leaves in boiling water for 3 to 4 minutes, then drain and pat dry.
- In a skillet over medium heat, heat the olive oil and brown the ground chicken, breaking it up as it cooks.
- Add the minced garlic, ginger, and diced shallot to the skillet and sauté for about a minute.
- Toss in the diced mushrooms and carrots, cooking until softened.
- Season the filling with soy sauce, oyster sauce, sesame oil, and salt, stirring to combine.
- Create a cornstarch slurry by mixing cornstarch with water, then stir it into the filling and simmer until thickened.
- Lay a blanched napa cabbage leaf on a clean surface and place 2 to 3 tablespoon of filling at the base.
- Fold in the sides of the leaf and tightly roll it up to form a cabbage roll.
- In a clean skillet, heat olive oil over medium heat and pan-fry the rolls seam-side down for 2 to 3 minutes per side until golden brown.
- In a small bowl, whisk together soy sauce, oyster sauce, sugar, and water for the dipping sauce.
Notes
Serve warm garnished with toasted sesame seeds or green onions. Pairs well with steamed rice or pickled vegetables.
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg