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Vegan Asian cabbage rolls

by Ari
Vegane asiatische Kohl-Röllchen

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The recipe for this vegan and gluten-free Asian cabbage roll variant is something completely different from the cabbage rolls I grew up with. I made these vegan cabbage rolls mainly to use up random veggies I found in my fridge. So again one of those impromptu cooking classes that lead to great recipes. Bursting with flavor, these bits are sized individually for a small delicate appetizer, or multiple for an amazing vegan meal.

Vegan Asian cabbage rolls
Vegan Asian cabbage rolls


The cabbage: I used Chinese cabbage in this variant. However, you are free to use another favorite cabbage of your choice for this recipe: I could imagine examples here being savoy cabbage, white cabbage, pointed cabbage or even kale. But be aware that some types of cabbage have the ribs. You could cut them out or carefully cut them flat without damaging the leaf. This makes it easier to cook and later also to roll up the roulades.

About the vegetables: Here you can take what you can find in your fridge or simply your favorite vegetables. Note the cooking times. If you have differences in cooking times, fry the vegetables in batches or add them together in the pan one at a time. In this recipe I used vegetables with roughly similar cooking times so that I could cook everything together in the pan.

The rice: For the rice, I opted for sushi rice, which makes rolling the roulades much easier thanks to its sticky consistency. I always cook my rice in our rice cooker, it always comes out perfect that way. We use this rice cooker model* and are very happy with the results.

Rolling vegan cabbage rolls is how it works

Vegan Asian cabbage rolls
Vegan Asian cabbage rolls

if you like our chinese vegan fried eggplant, you might also be interested in these dishes:

Vegane asiatische Kohl-Röllchen

Vegan Asian cabbage rolls

Vegan Asian cabbage rolls – a recipe for a vegetable and rice filling wrapped in tender Chinese cabbage leaves. As an appetizer or meal.
5 from 2 votes
Prep Time 1 hour
Cook Time 20 minutes
Course cabbage rolls, stir-fry vegetables
Cuisine Asia
Servings 3 portions
Calories 119 kcal


rice cooker*
cutting board*
grill pan*


Cabbage rolls:

  • 250 G sushi rice*
  • 1 Chinese cabbage of which 9-12 large leaves
  • 2 tbsp. vegetable oil to fry
  • 1-2 spring onions
  • fresh ginger* walnut size
  • 2 Garlic cloves
  • 1-2 carrots
  • 2 paprika Red Green
  • 6-8 mushrooms
  • 2 tbsp. light soy sauce*
  • Sea-salt*
  • Black pepper* from the mill
  • red pepper flakes* (optional to taste)
  • sesame black/white* toasted for garnish


  • 1 tbsp. Sesame oil*
  • 1 fresh ginger* hazelnut size
  • 1 Garlic cloves
  • 2 tbsp. light soy sauce*
  • 1 tbsp. Chinkiang Rice Vinegar*
  • tbsp. maple syrup* agave syrup
  • 150 ml water
  • 1 tsp food starch
  • Pepper*
  • red pepper flakes* (optional)
  • sesame black/white*


The rice:

  • Prepare the rice according to package directions. Put aside.

Prepare cabbage leaves:

  • Bring a larger pot of water to a boil.
  • Separate the outer and largest leaves from the Chinese cabbage and place in boiling water for 3 to 4 minutes. Remove and cool in cold water. Drain well.
  • If the cabbage is quite small, feel free to use more leaves. You can also easily place and use two sheets of paper next to each other to roll them up.

The stuffed cabbage:

  • Peel and small dice the garlic. Clean the spring onions and cut into fine rings. Keep green separate from white.
  • Peel and finely chop or grate the ginger.
  • Peel carrots and cut into fine cubes.
  • Halve the peppers, deseed, remove the white membrane and cut into small cubes.
  • Clean and finely dice the mushrooms.
  • Heat 1 tablespoon vegetable oil in a pan. Sauté the whites of the spring onions, garlic, ginger, carrots, peppers and mushrooms for 4 to 5 minutes. Add the soy sauce, season and simmer for another 2 minutes.
  • Add the cooked rice to the pan with the vegetables and mix. Remove from the heat and season again if necessary. Mix in the green of the scallions.

The sauce:

  • Peel and finely chop or grate the ginger.
  • Peel the garlic and also chop finely.
  • Mix the cornstarch with the water.
  • Heat the sesame oil over medium heat and gently toss the garlic with ginger.
  • Add soy sauce, rice vinegar and maple syrup. Simmer gently for 2 minutes. Stir in the starch water with the whisk. Add remaining spices to taste and simmer until the sauce has a syrupy consistency.
  • Warm up the sauce.

Fill and roast roulades:

  • Place a cabbage leaf on the work surface and place a good tablespoon of the vegetable rice on the lettuce leaf about 6 cm from the edge, opposite the base of the stalk. Fold the short end over the mixture, fold the sides in and gently roll up. Repeat with the remaining leaves. A small picture guide can be found a little further up in this article.
  • Heat 1 tablespoon of vegetable oil in a pan and fry the cabbage rolls until golden brown.
  • The vegan Chinese cabbage roulades can be served drizzled with the sauce and sprinkled with roasted sesame.


Serving: 1Port.Calories: 119kcalCarbohydrates: 24gProtein: 5gFat: 3g
Keyword cook asian, vegan cabbage rolls, vegetarian cabbage roulade
Tried this recipe?Mention @ArisFoodblog or tag #ArisFoodblog!

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Vegan Asian cabbage rolls
Vegan Asian cabbage rolls

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