Vietnamese-Inspired Cabbage Rolls

I kind of regret making these Vietnamese-Inspired Cabbage Rolls because now I'm ADDICTED and want to eat them all the time!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine all of your filling ingredients in a large bowl. Mix with chopsticks until it's well combined. Feel free to fry a small spoonful of the filling to try it. Add more seasonings (herbs, fish sauce, rice wine vinegar, or sugar) based on your taste! Set your filling aside while you blanch your cabbage.

Step 2

Place a pan of boiling water on high heat. Add in your 12 cabbage leaves (depending on how big your pan is, you might want to do 6 at a time). Blanch for a few minutes or until the white parts of the cabbage are soft. Remove from the pan and gently set aside to cool.

Step 3

Once your cabbage is cool, place one leaf on a clean surface. Add a spoonful of the filling mixture at the bottom of your cabbage leaf (on the white stem area). Roll up your cabbage leaf into a cabbage roll. Don't worry about tucking in the sides, once you pan-fry the rolls, the filling will solidify into a log and won't fall out either side. Set the cabbage roll aside, and repeat this step. If you have any filling leftover, simply fry it up and eat it alongside your cabbage rolls.

Step 4

Place a non-stick frying pan on medium heat and drizzle with a bit of oil. Add in your cabbage rolls (once again you might want to fry 6 at a time). Fry for 4 minutes with the lid on. Then, flip the cabbage rolls and add in around 50-100ml of water and place the lid back on. Cook for a further 10 minutes or until the water has evaporated.

Step 5

Meanwhile, combine all of your dipping sauce ingredients in a small bowl. Season to taste and set it aside!

Step 6

Once your cabbage rolls are cooked, remove them from the pan and serve up with your dipping sauce...enjoy!

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