Napa Cabbage wrapped Chinese Spring Rolls #SundaySupper

Today’s Sunday Supper it is all about lighter options. Which works well for me since I have a few pounds I would like to lose before my brother’s wedding in May. Today I decided to share something that I have been wanting to make for a while. I am a big spring roll fan but I avoid making them at home because they are usually fried. But I started thinking about lettuce wraps and wondered if I could do something similar with napa cabbage that I had on hand. It was a bit of an experiment and at first seemed rather daunting but to be honest it turned out to not be as hard as I worried it would be. And it was so tasty. Although something like this is normally served as an appetizer I served it with some fried rice as a main course and we loved it.

Napa Cabbage wrapped Chinese Spring Rolls

1 head napa cabbage or savoy cabbage
1 Tbsp soy sauce
1 tsp rice wine (or white wine)
freshly ground black pepper
1 tsp cornstarch
500g (1 lb) ground chicken or turkey
2 Tbsp cooking oil, divided
2 cloves garlic, finely minced
1 tsp grated fresh ginger
1 stalk green onion, chopped
2 carrots, thin julienne cut
2 Tbsp oyster sauce


In a large pot bring salted water to a boil. While you are waiting for the water to boil prepare a large bowl with water and ice cubes.
Remove 8 outer leaves from cabbage. Make a cut through each individual leaf at the base where it attaches to the core. Trim out some of the woody stem area from the leaf. Set the remaining head aside. To blanch, carefully add trimmed cabbage leaves to boiling water; cook for 30 seconds to 1 minute or until just wilted. Cool quickly by plunging cabbage leaves into ice water for 1 minute.


Remove the individual leaves from water and lay flat onto a paper towel or cloth towel to dry. I did find it hard to not get a few tears in the leaves, but just be as careful as you can. The tears didn’t seem to affect the rolling too badly. Set leaves aside, they need to be completely dry before you use them to wrap.


In a large bowl, combine the soy sauce, wine, pepper and cornstarch. Add in the chicken and mix well. Let marinate for 10 minutes (or up to overnight in the refrigerator). Heat a wok or large saute pan over high heat. When hot, swirl in just 1 tablespoon of the cooking oil. Stir fry the ground chicken until browned. Remove browned ground chicken from wok to a bowl and set aside.

Wipe the wok clean and turn heat to medium. When the pan is just starting to get hot, add in the remaining cooking oil. Add in the green onion, garlic and ginger and cook for 30 seconds. Take care not to burn. Add in the carrots and cabbage, make sure your carrots are cut very thin. Turn the temperature up to medium-high, making sure to stir the vegetables well and often. Stir fry the vegetables for 2 minutes, or until the carrots have softened. Add the cooked chicken back into the wok; mix well. Add in the oyster sauce and toss again.

Divide mixture into eight portions. With a slotted spoon scoop one portion of filling into the middle of one of the dried cabbage leaves. You want to use a slotted spoon because you need to make sure you don’t get any extra juices from the meat mixture into the wrap other wise it will be too sloppy to fold.

Carefully fold and wrap up the cabbage to make your roll. Serve with Teriyaki dipping sauce.

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Napa Cabbage wrapped Chinese Spring Rolls
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 head napa cabbage or savoy cabbage
  • 1 Tbsp soy sauce
  • 1 tsp rice wine (or white wine)
  • freshly ground black pepper
  • 1 tsp cornstarch
  • 500g (1 lb) ground chicken or turkey
  • 2 Tbsp cooking oil, divided
  • 2 cloves garlic, finely minced
  • 1 tsp grated fresh ginger
  • 1 stalk green onion, chopped
  • 2 carrots, thin julienne cut
  • 2 Tbsp oyster sauce
Instructions
  1. In a large pot bring salted water to a boil. While you are waiting for the water to boil prepare a large bowl with water and ice cubes.
  2. Remove 8 outer leaves from cabbage. Make a cut through each individual leaf at the base where it attaches to the core. Trim out some of the woody stem area from the leaf. Set the remaining head aside. To blanch, carefully add trimmed cabbage leaves to boiling water; cook for 30 seconds to 1 minute or until just wilted. Cool quickly by plunging cabbage leaves into ice water for 1 minute.
  3. Remove the individual leaves from water and lay flat onto a paper towel or cloth towel to dry. I did find it hard to not get a few tears in the leaves, but just be as careful as you can. The tears didn’t seem to affect the rolling too badly. Set leaves aside, they need to be completely dry before you use them to wrap.
  4. In a large bowl, combine the soy sauce, wine, pepper and cornstarch. Add in the chicken and mix well. Let marinate for 10 minutes (or up to overnight in the refrigerator).
  5. Heat a wok or large saute pan over high heat. When hot, swirl in just 1 tablespoon of the cooking oil. Stir fry the ground chicken until browned. Remove browned ground chicken from wok to a bowl and set aside.
  6. Wipe the wok clean and turn heat to medium. When the pan is just starting to get hot, add in the remaining cooking oil. Add in the green onion, garlic and ginger and cook for 30 seconds. Take care not to burn. Add in the carrots and cabbage, make sure your carrots are cut very thin. Turn the temperature up to medium-high, making sure to stir the vegetables well and often. Stir fry the vegetables for 2 minutes, or until the carrots have softened. Add the cooked chicken back into the wok; mix well. Add in the oyster sauce and toss again.
  7. Divide mixture into eight portions. With a slotted spoon scoop one portion of filling into the middle of one of the dried cabbage leaves. You want to use a slotted spoon because you need to make sure you don’t get any extra juices from the meat mixture into the wrap other wise it will be too sloppy to fold.
  8. Carefully fold and wrap up the cabbage to make your roll. Serve with Teriyaki dipping sauce.
This entry was posted in #SundaySupper, Appetizers, Chicken, Chinese, Healthy Eating, Turkey. Bookmark the permalink.

35 Responses to Napa Cabbage wrapped Chinese Spring Rolls #SundaySupper

  1. Wow! These look absolutely fabulous. What awesome photography!

  2. Oh these look superb. Love the flavor combo! Great skinny recipe!

  3. sunithi says:

    These look and sound so fresh & healthy. Can’t wait to try them. Trying to eat low carb this year and these will be perfect :) Thanks for sharing !! The filling sounds delish !

  4. Renee says:

    I could eat a platter of these. Good thing they are light (and healthy too)!

  5. These sound perfect! I cannot wait to make these. I never thought to use a piece of napa cabbage for the wrapper. Thank you for sharing this recipe.

  6. Katie says:

    Yummm!!! I absolutely love spring rolls, and wrapping them in cabbage is such a great option. Delish!

  7. These look amazing! Serious Yum Factor.

  8. I’ve wrapped corned beef and potatoes in cabbage leaves, but never thought to go Asian. Brilliant!

  9. What a fantastic idea using the cabbage in place of wonton wrapper or something similar. These look totally delicious!

  10. Great looking recipe. Its so great when tasty and healthy come together!

  11. Fantastic idea! I love spring rolls, egg rolls, lettuce wraps – I know I’d love this healthier option even more. Yum!

  12. Bea says:

    These look fantastic and have everything that I absolutely love!

  13. I love that they are wrapped in lettuce, what a great idea!

  14. Susan says:

    I love that you used napa cabbage! What a great way to enjoy spring rolls!

  15. Hezzi-D says:

    I love this idea! It has to be so much better for me then an eggroll wrapper.

  16. Chris Baccus says:

    Love this idea. So many options too. I can easily see making a vegetarian version of this after work. So simple and quick. Thanks.

  17. What a great appetizer! Can I make a suggestion? After browning the ground meat, deglaze the pan and then add your veggies. I bet the filling would have better flavor.

  18. I love that you used cabbage to wrap these!! what a great idea!

  19. Great thinking, Laura! Napa cabbage leaves – once properly dried as you pointed out – are perfect wrappers for lovely fillings =)

  20. I don’t know why I never think to make something as delicious and healthy as this at home! I LOVE spring rolls too, but I also love the lettuce wraps that are served in Chinese restaurants. This version looks way better. I’m printing this and making it asap!

  21. What a great idea! I’m totally going to try this with a vegetarian filling. Love!!

  22. Sarah says:

    These look amazing! love cabbage rolls

  23. I love the ingredients! Such lovely flavours! I love that you used cabbage as the wrap ;-)

  24. Soni says:

    Wow,such a great recipe this is!I love that you’ve used cabbage here and made it so much more healthier and tasty!

  25. Megan says:

    Wow, you did a great job keeping the spring rolls together with cabbage! Nice!

  26. Love love love cabbage rolls, I can eat a whole bunch and I bet your spring rolls wouldn’t see another day in my house. =D

  27. These look so yummy. Love the idea of using cabbage for the roll.

  28. Love this idea!! Super healthy…would you recommend a dipping sauce too?

  29. What a great way to make a healthy spring roll!

  30. Sarah says:

    I love this alternative to a fried spring roll. I’ll be adding this to my healthy dishes to make! Thanks for sharing!

  31. What a great idea! We love spring rolls, but avoid them because of the frying. I’m looking forward to trying this variation out!

  32. What a great idea! Love spring rolls, and this is a fun twist!

  33. Liz says:

    Your spring rolls look magnificent!!! So tasty AND healthy! And I’m also loving your beet risotto…mmmmmmm…

  34. These look SO good! I can’t wait to try this!

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