Easy Napa Cabbage Rolls

Why you’ll love this recipe

I love this recipe because it is simple, plant-based, and full of texture. The filling is hearty from the tofu and rice, while the vegetables add freshness and crunch. I also enjoy how the sauce brings everything together with a balance of savory, spicy, and tangy flavors. It’s a great option when I want something nourishing and delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 medium carrot, finely chopped
3 spring onions, finely sliced
4 mushrooms, finely chopped
1 block firm tofu (200–250g), crumbled
4 tbsp cooked rice
1 tbsp rice vinegar
3 tbsp soy sauce
1–2 tbsp corn starch
8–10 Napa cabbage leaves
2 tbsp soy sauce
1 tbsp chilli oil
1 tbsp Sriracha sauce
1 tbsp oyster sauce (or vegan alternative)
1–2 tbsp water

Directions

I start by heating a large pan over medium heat and sautéing the carrot, spring onions, and mushrooms for about 3 to 4 minutes until softened.

Then I add the crumbled tofu and cook for another 2 minutes, stirring well so everything combines evenly.

Next, I stir in the cooked rice, rice vinegar, and soy sauce to build flavor in the filling.

I sprinkle in the corn starch and cook for another 1 to 2 minutes, allowing the mixture to thicken slightly. Then I remove it from the heat and let it cool a bit.

Meanwhile, I bring a pot of water to a boil and blanch the Napa cabbage leaves for about 1 minute until tender. I drain and gently pat them dry.

To assemble, I lay a cabbage leaf flat and add a few tablespoons of filling near the base. I fold in the sides and roll it tightly to form a neat roll.

I heat a bit of oil in a non-stick pan and place the rolls seam-side down. I cook them for about 2 to 3 minutes per side until they are golden and slightly crisp.

For the sauce, I whisk together soy sauce, chilli oil, Sriracha, oyster sauce, and a little water, adjusting the taste as needed.

I serve the cabbage rolls warm, drizzled with the sauce or with the sauce on the side for dipping.

Servings and timing

I get 8 servings from this recipe.

I usually need about 30 minutes total to prepare and cook everything.

Variations

I sometimes add finely chopped cabbage or bell peppers to the filling for extra texture. When I want more protein, I mix in cooked lentils or use a meat substitute.

I also like adjusting the spice level by adding more or less Sriracha. For a gluten-free version, I use tamari instead of soy sauce.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.

When reheating, I warm the rolls in a pan or microwave until heated through. I sometimes add a splash of water to keep them from drying out.

FAQs

Can I make these ahead of time?

I can prepare the rolls in advance and cook them just before serving for the best texture.

What can I use instead of tofu?

I can use ground meat, lentils, or a plant-based alternative.

How do I keep the rolls from falling apart?

I make sure to roll them tightly and place them seam-side down when cooking.

Can I steam instead of pan-fry?

I can steam them for a softer texture, though I like pan-frying for a crispy finish.

What can I serve with these rolls?

I like serving them with rice, noodles, or a light soup.

Conclusion

I enjoy making these Easy Napa Cabbage Rolls because they are light, flavorful, and easy to customize. The combination of tender cabbage, savory filling, and bold sauce creates a balanced and satisfying dish. It’s a recipe I like to make whenever I want something healthy and delicious without too much effort.

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