Napa Cabbage Spring Rolls | Midwest Living

Napa Cabbage Spring Rolls

Napa Cabbage Spring Rolls

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  • Yield: 8 spring rolls (16 pieces)
  • Hands On 25 mins
  • Total Time 1 hr

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Once assembled, these fresh vegetarian appetizers benefit from allowing the surface to dry a little, so making them an hour or so in advance of serving is a good idea. The recipe comes from chef Kevin Shinn of Bread and Cup in Lincoln, Nebraska.


  • 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 carrot
  • 1/2 cup finely chopped green onion
  • 2 tablespoons snipped fresh flat-leaf Italian parsley
  • 1 tablespoon sesame oil (not toasted)
  • 1/4 teaspoon lime zest
  • 2 teaspoons lime juice
  • 1/2 teaspoon sea salt or kosher salt
  • 1/4 teaspoon ground black pepper
  • Soy sauce or teriyaki sauce


  1. For rice: 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.
  2. For wrappers: In a large pot, bring 12 cups water and the 1 tablespoon sea salt to boiling. Meanwhile, place the ice in a large bowl with 8 cups cold water.
  3. Remove eight outer leaves from cabbage. Make a cut through each leaf at the base, trimming out some of the woody stem. Set the remaining head aside.
  4. Carefully place trimmed leaves in the boiling water for 30 to 60 seconds or until just wilted, then transfer them to the ice water for 60 seconds. (Tongs are the best tool for the job.) Remove leaves from cold water one at a time, and lay flat on a cloth towel. Set aside to dry.
  5. For filling: From the remaining cabbage, finely chop enough to measure 13/4 cups. In a large bowl, combine the chopped cabbage, carrot, green onion, parsley, sesame oil, lime zest, lime juice, the 1/2 teaspoon sea salt and the pepper.
  6. About one hour before serving, assemble rolls. First, squeeze out any excess water from the filling. Then lay a blanched cabbage leaf flat on the counter with the base end toward you. Place 1/4 cup of the filling in the center of a leaf; place 2 tablespoons of rice on top of the filling. Fold stem end and sides over filling and roll up tightly, taking care not to tear. Place on a serving dish, seam side down. Let sit for about an hour. If you like, cut each roll in half diagonally to reveal the filling. Serve with soy sauce for dipping.
  7. 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)

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

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.

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