Asian-Style Cabbage Rolls with Vegetables and Rice

Directions

1. 1

   Step 1

   

   Rinse the Peking cabbage. Wash and peel the carrots, wash the mushrooms and green onions. Prepare a frying pan, a pot, and a sieve.

2. 2

   Step 2

   

   Cook the rice in salted water. When the grain is cooked, drain it in a sieve to remove all the liquid.

   TipIt's best to check the exact cooking time on the package.

3. 3

   Step 3

   

   Finely chop the green onions. Dice the carrots and mushrooms into small cubes.

4. 4

   Step 4

   

   Heat 2 tbsp of vegetable oil in a frying pan and sauté the prepared vegetables until tender.

5. 5

   Step 5

   

   Add the cooked rice to the sautéed vegetables. Pour in the rice vinegar and soy sauce. Add the cornstarch and green onions, stirring, heat everything together until thickened. Remove from the heat and let cool.

6. 6

   Step 6

   

   Pour about 2 liters of water into a pot and bring to a boil. Separate the Peking cabbage head into leaves. Place them in the boiling liquid and cook for 1 minute until softened. Place the cooked leaves on paper towels and pat dry.

7. 7

   Step 7

   

   Place about 3 tbsp of vegetable filling on the base of each cabbage leaf. Fold the sides of the leaves to prevent the filling from falling out. Then roll into a tight roll. Form all the ingredients into rolls in this way.

   TipIf the bottom part of the leaf is too tough, cut it off.

8. 8

   Step 8

   

   Heat a clean frying pan with 2 tbsp of oil. Place the resulting rolls and fry for 2–3 minutes on each side until lightly golden.

9. 9

   Step 9

   

   Mix the soy sauce, chili oil, sriracha, and oyster sauce. Dilute the mixture with water and whisk lightly.

10. 10

    Step 10

    

    Drizzle the rolls with sauce and sprinkle with sesame seeds.