Easy Napa Cabbage Rolls with Spicy Soy-Oyster Sauce Recipe
These Easy Napa Cabbage Rolls are a flavorful and healthy vegetarian dish featuring a savory tofu and vegetable filling wrapped in tender Napa cabbage leaves. The rolls are served with a spicy, tangy sauce that perfectly complements the mild filling, making them a delightful appetizer or light meal that’s quick to prepare and packed with vibrant flavors.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 8-10 rolls
- Category: Appetizer
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegan
Ingredients
Scale
Filling
- 1 medium carrot, finely chopped
- 3 spring onions, finely sliced
- 4 mushrooms, finely chopped
- 1 block firm tofu (200–250g), crumbled
- 4 tbsp cooked rice
- 1 tbsp rice vinegar
- 3 tbsp soy sauce
- 1-2 tbsp corn starch
Rolls
- 8-10 Napa cabbage leaves
Sauce
- 2 tbsp soy sauce
- 1 tbsp chili oil
- 1 tbsp sriracha sauce
- 1 tbsp oyster sauce (or vegan alternative)
- 1-2 tbsp water (start with 1 and adjust to taste)
Instructions
- Prepare the cabbage leaves: Bring a large pot of water to a boil. Carefully blanch the Napa cabbage leaves in the boiling water for 1-2 minutes until they are soft and pliable. Remove and immediately plunge into cold water to stop cooking. Drain and pat dry.
- Make the filling: In a mixing bowl, combine the finely chopped carrot, sliced spring onions, chopped mushrooms, crumbled tofu, cooked rice, rice vinegar, soy sauce, and corn starch. Mix thoroughly until all ingredients are well incorporated and the mixture holds together.
- Form the rolls: Lay one Napa cabbage leaf flat. Place a generous spoonful of the filling near the base of the leaf. Carefully fold the sides over the filling and roll tightly from the base up to enclose the filling completely, creating a neat roll. Repeat with remaining leaves and filling.
- Prepare the sauce: In a small bowl, whisk together soy sauce, chili oil, sriracha sauce, oyster sauce (or vegan alternative), and 1 tbsp of water. Adjust the consistency by adding an additional tablespoon of water if desired.
- Serve the rolls: Arrange the cabbage rolls on a serving platter and drizzle with the prepared sauce or serve the sauce on the side as a dip. These rolls can be enjoyed fresh or lightly steamed before serving if preferred.
Notes
- You can steam the cabbage rolls for 5-7 minutes if you prefer them warm and softer.
- Adjust chili oil and sriracha to control the spiciness of the sauce.
- Firm tofu works best for the filling as it holds shape well; press tofu before crumbling if needed to remove excess moisture.
- Use gluten-free soy sauce and oyster sauce alternatives to make this recipe gluten-free.
- These rolls are great served as a vegan appetizer, snack, or light meal.