Shrimp and Vegetable Stuffed Cabbage Rolls

Name: Shrimp and Vegetable Stuffed Cabbage Rolls
Total time: 40 min
Ingredients: 10 large leaves, thick stems removed Chinese cabbage leaves; 300g, peeled and deveined Fresh shrimp; 1 medium, julienned Carrot; 1 small, julienned Cucumber; 100g, julienned Ham or lean pork; 2 tablespoons Cornstarch; 1 tablespoon Sesame oil; to taste Salt; a pinch White pepper; 1 teaspoon, minced Ginger; soy sauce and vinegar for serving Dipping sauce

Tender cabbage leaves wrap a savory mixture of sweet shrimp and crisp vegetables, steamed until aromatic. A light, elegant dish that showcases fresh ingredients in a classic Chinese style.

40 min

Medium

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Shrimp and Vegetable Stuffed Cabbage Rolls

Story

These delicate rolls make a lovely appetizer or light main dish. The cabbage leaves become silky and translucent after steaming, giving way to a juicy shrimp and vegetable filling inside.

Ingredients

Chinese cabbage leaves 10 large leaves, thick stems removed

Fresh shrimp 300g, peeled and deveined

Carrot 1 medium, julienned

Cucumber 1 small, julienned

Ham or lean pork 100g, julienned

Cornstarch 2 tablespoons

Sesame oil 1 tablespoon

Salt to taste

White pepper a pinch

Ginger 1 teaspoon, minced

Dipping sauce soy sauce and vinegar for serving

Instructions

Prepare the cabbage

Bring a large pot of water to boil. Carefully blanch the cabbage leaves for 30 seconds until just pliable. Drain and pat completely dry with a clean towel. Trim any thick center ribs to make rolling easier.

Prep the filling

Roughly chop the shrimp into small pieces. In a bowl, combine shrimp with the julienned carrot, cucumber, ham, cornstarch, sesame oil, salt, white pepper, and ginger. Mix gently until everything is evenly distributed.

Assemble the rolls

Place a cabbage leaf flat on your work surface. Spoon 2-3 tablespoons of the shrimp mixture near the bottom of the leaf. Fold the sides inward, then roll up tightly from bottom to top. Repeat with remaining leaves and filling.

Steam until done

Arrange the cabbage rolls seam-side down on a heatproof plate. Place in a steamer and steam over high heat for 12-15 minutes until the filling is cooked through and the cabbage is tender.

Serve immediately

Carefully remove from steamer. Serve hot with a simple dipping sauce made of soy sauce and black vinegar, or a light chili oil if you prefer some heat.