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Vegane asiatische Kohl-Röllchen

Vegan Asian cabbage rolls

Ari
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

Equipment

  • rice cooker*
  • Knife*
  • cutting board*
  • grill pan*

Ingredients
  

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

Sauce:

  • 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*

Instructions
 

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.

Nutrition

Serving: 1Port.Calories: 119kcalCarbohydrates: 24gProtein: 5gFat: 3g
Keyword cook asian, vegan cabbage rolls, vegetarian cabbage roulade
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