Cabbage Shrimp Rolls

Ingredients

• 6 Napa cabbage leaves
• 200 g shrimp (deshelled, deveined and chopped)
• 1 cup shiitake mushroom (diced)
• 0.5 cup carrots (diced)
• 0.5 cup onions (diced)
• 2 green onions (chopped)
• 1 tbsp garlic (minced)
• 0.5 tbsp ginger (minced)
• 1 tbsp low sodium soy sauce
• 1 tbsp fish sauce
• 1 tbsp oyster sauce
• white pepper (to taste)
• chili oil (for topping)

Steps

1. 1

   Bring a pot of water to a boil.

2. 2

   Add the Napa cabbage leaves to the boiling water and blanch for about one minute, or until they are pliable.

3. 3

   Immediately transfer the blanched cabbage leaves into a bowl of cold water to stop the cooking process.

4. 4

   While the cabbage cools, prepare the filling: dice the shrimp, shiitake mushrooms, carrots, onions, and green onions into small pieces.

5. 5

   In a mixing bowl, combine the chopped shrimp, diced vegetables, minced garlic, minced ginger, soy sauce, fish sauce, oyster sauce, and white pepper. Thoroughly mix to combine.

6. 6

   Lay the cooled cabbage leaves flat on a clean surface. Place a portion of the shrimp mixture onto each leaf and roll them up tightly into large dumpling-like rolls.

7. 7

   Place the rolls in a pan over medium heat. Cover the pan and cook for 5 minutes, or until the shrimp is fully cooked through and opaque.

8. 8

   If there is no water residue in the pan from the cabbage, add a few tablespoons of water to the pan to help create steam while cooking.

9. 9

   Once cooked through, transfer the rolls to a plate, top with chili oil, and enjoy.

Notes

If you have a seafood allergy, ground chicken or ground beef can be used as a substitute for the shrimp. Watch the cabbage closely during blanching; if it boils too long, it may become too soft to roll.

Nutrition per serving

• main
• high-protein
• low-fat
• steamed
• Asian
• healthy
• dinner
• seafood