Asian Cabbage Spring Rolls Recipe ~ Healthy Spring Roll & Dipping Sauce

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles reduce carbs while maintaining texture.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds provide similar crunch and flavor.

Prepare napa cabbage by removing the bottom part of the vein and blanching the leaves for about 1 to 2 minutes.

Place the blanched cabbage leaves in a cold water bath to stop the cooking and keep them bright in color.

Cook rice vermicelli noodles according to package instructions, rinse, drain, and refrigerate.

In a pan on medium-high heat, add sesame oil, minced garlic, and minced ginger, cooking for about 20 seconds.

Add ground chicken to the pan and cook for about 4 to 5 minutes or until no longer pink.

Stir in diced onions and chopped red chili peppers, cooking for a couple of minutes.

Add 2 to 3 tablespoons of hoisin sauce to the chicken mixture and cook for a couple of minutes before removing from heat and letting it cool completely.

Make the first dipping sauce by mixing creamy peanut butter, soy sauce, honey, and sesame oil until creamy, adjusting consistency with more soy sauce if needed.

Make the second dipping sauce by combining water, light soy sauce, Shaoxing wine, minced garlic, minced ginger, honey, sesame oil, chopped green onions, and red chilies, stirring to combine.

Assemble the spring rolls by spooning some of the chicken mixture onto a cabbage leaf, followed by some rice vermicelli, cucumbers, and carrots, then rolling tightly.

If using regular cabbage, tuck in the sides of the leaf while rolling.

Serve the spring rolls with the dipping sauces.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens