Napa Cabbage Spring Rolls | Midwest Living
More
Close

Napa Cabbage Spring Rolls

Recipe finder

Napa Cabbage Spring Rolls

5
Login to rate this recipe.
  • Yield: 8 spring rolls (16 pieces)
  • Prep 25 mins
  • Cook 15 mins
  • Stand 1 hr

Login to save this recipe

Ingredients

  • 1/2 cup arborio rice or long grain rice
  • 1 tablespoon sea salt or kosher salt
  • 4 cups ice cubes
  • 1 head napa cabbage or savoy cabbage
  • 1 cup shredded or grated carrots
  • 1/2 cup finely chopped green onions
  • 2 tablespoons snipped fresh Italian (flat-leaf) parsley
  • 1 tablespoon sesame oil (not toasted)
  • 1/4 teaspoon finely shredded lime peel
  • 2 teaspoons lime juice
  • 1/2 teaspoon sea salt or kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Soy sauce or teriyaki sauce

Directions

  1. In a medium saucepan, bring 1 cup water to boiling. Slowly add rice and return to boiling; reduce heat. Simmer, covered, about 15 minutes or until most of the water is absorbed and the rice is tender. Remove from heat. Let stand, covered, for 5 minutes. Uncover; let rice cool. Set rice aside.
  2. In a 4- to 5-quart Dutch oven, combine 12 cups (3 quarts) water and the 1 tablespoon sea salt. Bring to boiling. Meanwhile, in a large bowl, combine 8 cups cold water and ice cubes.
  3. 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.
  4. 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 individual leaves from water and lay each flat on a cloth towel to dry. Set leaves aside.
  5. For vegetable filling: From the remaining cabbage, finely chop enough to measure 1 3/4 cups. In a large bowl, combine the finely chopped cabbage, carrots, onions, parsley, sesame oil, lime peel, lime juice, the 1/2 teaspoon salt and pepper.
  6. About one hour before serving, assemble rolls. (These rolls benefit from allowing the surface to dry a little, so making them an hour or so in advance of serving is a good idea.) First, squeeze out any excess water from the vegetable filling. Then, on the counter or cutting board, take a blanched cabbage leaf and lay it flat, with the base end toward you. In the center of the leaf, place 1/4 cup of the vegetable filling on center of leaf, then place 2 tablespoons of the rice on top of the vegetable mixture.
  7. Roll the base end over the rice and filling. Fold both left and right sides over so that it just covers the opening on the edges. Continue rolling toward the end, wrapping tightly with care not to tear the leaf. Place finished roll on a serving dish with the end tucked under the roll, seam side down. Repeat with remaining leaves, rice and vegetable filling.
  8. To serve, if you like, cut each roll in half crosswise on a diagonal to make 16 pieces. Serve with soy sauce or teriyaki sauce.

Nutrition Facts

(Napa Cabbage Spring Rolls)

Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 85, Niacin (mg) 1, Monosaturated fat (g) 1, sat. fat (g) 0, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0, chol. (mg) 0, pro. (g) 3, cal. (kcal) 88, Fat, total (g) 2, carb. (g) 15, vit. C (mg) 29, vit. A (IU) 2672, Potassium (mg) 334, Riboflavin (mg) 0, sodium (mg) 1181, Thiamin (mg) 0, fiber (g) 2, iron (mg) 1, Polyunsaturated fat (g) 1, calcium (mg) 91, sugar (g) 2

Comments (1)

samduttonjr wrote:
The vegie mixture was absolutely gross! I don't know if it was the combination of the lime, parsley and sesame oil, but it was nasty tasting. The sesame oil was the worst. I had never used sesame oil before, but as soon as I used it, it put a strong odor in the house that even my family said-what that bad smell. I just bought this bottle new for this recipe and don't think I will be using sesame oil again. The ONLY thing that made these edible was the fact that I made fresh shrimp sauted in garlic, ginger, and a little soy to make them more substantial. So the shrimp covered that funky tasting vegetable mix. The only way I would make these again is to rework the entire recipe. Trust me, the pictures look way better than they taste.

Add Your Comment