Crunchy Cabbage Rice Rolls
Elevate your appetizer game with these irresistible Crunchy Cabbage Rice Rolls, a vibrant twist on traditional spring rolls that’s packed with flavor and crunch! Tender cabbage leaves are blanched to perfection and wrapped around a savory jasmine rice filling infused with soy sauce, sesame oil, and a touch of rice vinegar. The crisp freshness of julienned carrots and cucumbers adds a delightful contrast, while a quick pan-fry creates a golden, crispy exterior. Perfect for sharing, these rolls are light yet satisfying and pair beautifully with your favorite dipping sauce. With a focus on fresh ingredients and simple techniques, this recipe is both healthy and flavorful, ideal for weeknight dinners or party platters.
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Recipe Information
Ingredients
- 10 whole Cabbage leaves
- 2 cups Cooked jasmine rice
- 1 large Carrot, julienned
- 1 medium Cucumber, julienned
- 2 tablespoons Toasted sesame seeds
- 3 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 2 teaspoons Sesame oil
- 2 stalks Green onion, finely chopped
- 2 teaspoons Cornstarch
- 1 cup Water
- 3 tablespoons Cooking oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Bring a large pot of water to a boil. Add a pinch of salt and blanch the cabbage leaves for 1-2 minutes until they are pliable. Remove and pat dry with a kitchen towel.
In a mixing bowl, combine the cooked jasmine rice with soy sauce, rice vinegar, sesame oil, toasted sesame seeds, chopped green onion, salt, and black pepper. Mix well to evenly season the rice.
Lay one cabbage leaf flat on a clean cutting board. Place about 2 tablespoons of the rice mixture near the base of the leaf. Add a small amount of julienned carrot and cucumber on top.
Fold the sides of the cabbage leaf over the filling, then roll it up tightly like a burrito. Repeat with the remaining leaves and filling.
In a small bowl, dissolve the cornstarch in water to create a slurry. Lightly brush it over the edges of each roll to seal them.
Heat 3 tablespoons of cooking oil in a non-stick skillet over medium heat. Gently place the rolls seam-side down and pan-fry until golden brown and crispy, about 2-3 minutes per side.
Remove the rolls from the skillet and transfer them to a paper towel-lined plate to drain any excess oil.
Serve the Crunchy Cabbage Rice Rolls warm with additional soy sauce or your favorite dipping sauce on the side.
Nutrition Facts
Calories |
1528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.3 g | 102% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3136 mg | 136% | |
| Total Carbohydrate | 186.9 g | 68% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 34.2 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 665 mg | 51% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2536 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
