Napa Cabbage Spring Rolls

by | Jul 9, 2019 | CSA Member Updates, Recipes

This recipe shared by Tiffani on her blog, Daniel Fast Foodie, takes a little prep time, but it’s so worth it! Once everything is laid out, it goes together quickly. It has been adapted from a recipe originally found on the Mid West Living website.

Servings: 8 Spring Rolls
For the wrappers:

1 Tablespoon Kosher salt or sea salt
8 Napa cabbage leaves
4 cups Ice cubes
For the filling:
1 Tablespoon Coconut oil
2 cups Napa cabbage, finely chopped
1 cup Carrots, shredded or julienned
1/2 cup Green onion, chopped
2 cloves Garlic, minced
1 Tablespoon Soy sauce or Tamari, plus extra for dipping
1/4 teaspoon ground Black pepper
1/2 to 1 cup cooked Brown rice
1. In a large pot, bring 12 cups water and 1 tablespoon salt to a boil. Meanwhile, place the ice in a large bowl with 8 cups cold water.
2. Remove the 8 outermost leaves from the cabbage, and trim off 1 inch of the woody stems. Set the remaining head aside.
3. Carefully place the trimmed leaves into the boiling water for 1 minute or just until wilted. Transfer leaves to the ice water for 1 minute.  (Use tongs and grab by the stems to avoid tearing the leaves.) Place leaves on a kitchen towel to dry.
4. Heat oil over medium-high heat. From the remaining head of cabbage, chop enough to measure 2 cups.
5. Stir-fry chopped cabbage, carrot and green onion for 2 minutes.
6. Add garlic, soy sauce or tamari and black pepper and cook for an additional minute.
7. Place 2 heaping Tablespoons of the vegetable mixture in the center of each blanched cabbage leaf. Add 1-2 Tablespoons of rice on top.
8. Fold the stem end over the filling and roll up tightly. Place on a serving dish, seam side down. Serve with soy sauce or tamari.


CSA Produce

Produce Featured in this Recipe

Napa Cabbage

Napa Cabbage

Napa cabbage is packed with many antioxidants, is low in calories and is a good ...


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Green Top Onions

Green Top Onions

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