Ingredients
For the Filling:
1 carrot, finely chopped
3 spring onions, finely sliced
4 mushrooms
1 block of firm tofu, crumbled
2 tablespoons cooked rice
1 tablespoon rice vinegar
1 - 2 tablespoons soy sauce
1 - 2 tablespoons corn starch
For the Rolls:
8 - 10 Napa cabbage leaves
For the Sauce:
Soy sauce to taste
Chilli oil
Sriracha sauce
Oyster sauce
Directions
Step 1
Prepare the Filling:
Step 1
In a pan over medium heat, sauté the carrot, spring onions, and mushrooms.
Step 2
Add the crumbled tofu and stir.
Step 3
Mix in the cooked rice, rice vinegar, and soy sauce.
Step 4
Sprinkle corn starch over the mixture, stir well, and cook for 1-2 minutes.
Step 5
Prepare the Cabbage Leaves:
Step 1
Boil water in a large pot.
Step 2
Blanch the Napa cabbage leaves for 1 minute, then drain and pat dry.
Step 3
Assemble the Rolls:
Step 1
Place a portion of the filling on each leaf.
Step 2
Fold and roll to encase the filling.
Step 3
Cook the Rolls:
Step 1
Pan-fry the rolls until browned on both sides.
Step 2
Prepare the Sauce:
Step 1
Mix soy sauce, chilli oil, Sriracha, and oyster sauce in a bowl.
Step 2
Serve:
Step 1
Drizzle the sauce over the warm cabbage rolls.
