These napa cabbage rolls are one of my favorite ways to eat a healthy and nourishing meal (especially when I have been stuffing my face with bad foods).
It's a cozy and flavorful meal that look fancy but is actually really simple to make. I'm a big fan of napa cabbage so if I can find more ways to eat it then I'm happy!
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What Are Napa Cabbage Rolls?
Napa cabbage rolls are an Asian-inspired twist on the classic stuffed cabbage. Instead of heavy tomato sauce, these Asian stuffed cabbage rolls are filled with savory ground chicken, mushrooms, carrots, and aromatics, then served with a umami-packed sweet soy sauce that soaks right into the cabbage.
I like to garnish it with sesame seeds, green onions, and chili oil which elevates the dish even more!
Why You’ll Love Napa Cabbage Rolls
- Light but satisfying: Tender cabbage and juicy filling without feeling heavy.
- Big savory flavor: Soy sauce, oyster sauce, garlic, and ginger do all the work.
- Weeknight-friendly: Simple ingredients and quick cooking time make this easy to pull off.
Equipment You’ll Need
- Large pot
- Large skillet
- Cutting board
- Knife
- Mixing bowl
- Paper towels
Ingredients
Napa Cabbage Rolls
- Napa cabbage leaves: Soft wrapper that becomes tender and slightly sweet when cooked
- Olive oil
- Ground chicken: Lean protein that stays juicy
- Garlic
- Ginger
- Shallot
- Mushrooms: Soaks up all of the flavor and makes this dish even more nutritious!
- Carrot: Light sweetness and texture. Make sure to finely dice this so it cooks quickly.
- Soy sauce
- Oyster sauce
- Sesame oil
- Salt
- Corn Starch and Water: To make a corn starch slurry which helps the filling bind
Sweet Soy Sauce
- Soy sauce
- Oyster sauce
- Sugar
- Water
Garnish
- Sesame seeds
- Green onions
- Chili oil
Customizations
- Swap the protein: Use ground pork or turkey instead of chicken.
- Make it vegetarian: Replace chicken with tofu or more finely chopped mushrooms.
- Add heat: Add additional chili oil or chili crisp directly into the filling.
How to Make Napa Cabbage Rolls
Soften the Cabbage
Bring a large pot of water to a boil. Carefully cook the napa cabbage leaves for 3–4 minutes until soft. Remove, pat dry, and set aside.
Cook the Filling
Heat olive oil in a skillet over medium heat. Brown the ground chicken, breaking it up as it cooks. Add garlic, ginger, and shallot and sauté until fragrant.
Stir in mushrooms and carrot, cooking until softened. Add soy sauce, oyster sauce, sesame oil, and salt.
Thicken the Filling
Stir the corn starch slurry, then add it to the skillet. Cook briefly until the mixture thickens and holds together. Let cool slightly.
Roll the Cabbage
Trim the thick stem from each cabbage leaf. Add about 1 tablespoon of filling near the base, fold in the sides, and roll tightly like a burrito.
Pan-Fry the Napa Cabbage Rolls
Lightly oil a skillet and pan-fry the rolls for 2–3 minutes per side until lightly golden and heated through.
Finish and Serve
Mix all sweet soy sauce ingredients. Drizzle over the rolls and finish with sesame seeds, green onions, and chili oil.
Storage
Store leftover napa cabbage rolls in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave until warmed through.
Tips to Make the Perfect Napa Cabbage Rolls
- Don’t overfill: This is important to ensure the filling doesn't spill out! A small amount of filling makes rolling easier.
- Trim the stem: This helps the cabbage roll smoothly and stay tight.
- Cool the filling slightly: Makes rolling cleaner and less messy.
Frequently Asked Questions (FAQs)
How do you prevent the rolls from falling apart?
Make sure the cabbage leaves are fully softened and trim the thick stem. Rolling tightly and placing the seam-side down when pan frying also helps keep them secure.
Can napa cabbage rolls be made ahead?
Yes, you can assemble the rolls a day ahead and store them covered in the fridge until ready to pan-fry.
Are napa cabbage rolls freezer-friendly?
They freeze best before pan-frying. Freeze in a single layer, then thaw overnight and cook fresh.
Can I steam these instead of pan-frying?
Absolutely. Steaming keeps them extra tender and lighter, though you’ll miss the golden edges.
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Napa Cabbage Rolls
Equipment
Ingredients
Napa Cabbage Rolls
- 8-10 napa cabbage leaves
- 1 tablespoon olive oil
- ¾ pound ground chicken
- 2 cloves garlic minced
- 1 teaspoon minced ginger
- 1 shallot diced finely
- 3 oz mushrooms diced finely
- ½ carrot diced finely
- 1.5 tablespoon soy sauce
- 2 teaspoon oyster sauce
- ½ teaspoon sesame oil
- ⅛ teaspoon salt adjust to taste
- 2 teaspoon corn starch + 3 tablespoon water to make cornstarch slurry
Sweet Soy Sauce
- 2 tablespoon soy sauce
- 2 teaspoon oyster sauce
- 1.5 teaspoon granulated sugar
- 2 tablespoon water
Garnishes
- sesame seeds
- chopped green onions
- chili oil
Instructions
- Bring a large pot of water to a boil. Carefully add the napa cabbage leaves (making sure not to tear or rip the leaves) and cook for about 3-4 minutes until softened. Remove, gently pat dry with paper towel, and set aside.8-10 napa cabbage leaves
- Heat a large skillet over medium heat with 1 tablespoon olive oil. Add the ground chicken to the skillet, breaking it up, and cook until browned and no longer pink, about 2-3 mins. Add the garlic, ginger, and shallot and sauté until fragrant, about 1 min. Add the mushrooms and carrot and cook for 2–3 minutes until softened. Stir in soy sauce, oyster sauce, sesame oil, salt, and mix well.1 Tbsp olive oil, ¾ pound ground chicken, 2 cloves garlic, 1 tsp minced ginger, 1 shallot, 3 oz mushrooms, ½ carrot, 1.5 Tbsp soy sauce, 2 tsp oyster sauce, ½ tsp sesame oil, ⅛ tsp salt
- Stir the corn starch slurry mixture as the starch tends to settle towards the bottom then add it to the filling. Cook for another 30–60 seconds until the mixture thickens slightly and holds together. Turn off the heat and let the filling cool slightly.2 tsp corn starch
- Lay a napa cabbage leaf flat, trim a small portion of the thick stem on the bottom, spoon about 1 tablespoon of filling near the base, then roll it up like a burrito, folding in the sides and rolling tightly. Repeat with remaining leaves and filling.
- Heat another large skillet with a tiny bit of olive oil over medium heat. Add the cabbage rolls and pan-fry for 2–3 minutes per side until lightly golden and warmed through. Cook in batches as needed.
- In a small bowl, mix together all the sweet soy sauce ingredients until the sugar is dissolved.2 Tbsp soy sauce, 2 tsp oyster sauce, 1.5 tsp granulated sugar, 2 Tbsp water
- Transfer the cabbage rolls to a serving plate, drizzle with the sweet soy sauce, and top with sesame seeds, chopped green onions, and chili oil. Serve immediately.sesame seeds, chopped green onions, chili oil
Kathy says
Quick, easy, looks fun n fancy....Best of all, DELICIOUS!
Herman says
I really appreciate the kind and positive review!
Bee says
Made these today exactly as written, except I used a whole lb of chicken for extra protein. Absolutely AMAZING.
Herman says
Yes add more protein if you need to! glad you liked it!
SueC says
So delicious! Easy to follow recipe. Thanks again Herman!
Jessica C. says
Made these and they were delicious!!!!
Herman says
Ah so glad you enjoyed these! Thanks for the positive review!
Debbie says
We made it into rolls for the first batch and were too lazy to keep rolling and frying. So for the rest we just boiled the nappa cabbage and served the chicken mixture on top! Used sesame seeds, cilantro, green onions and the sweet soy sauce on top. We did double the sauce when adding to the chicken. Really good;)
Herman says
Haha that works too!
Tracy Jennings says
I cant wait to try it
Carmen says
Dumplings with a difference. A truly delicious recipe! Thank you very much. It was well worth the effort – the taste is sensational.
Herman says
Thanks so much Carmen, so glad you enjoyed this one!
Michelle P says
Taste wise - I’m there. These were delicious. Cooking skill level - also there. Effort and number of dirty dishes wise - phew, I’ve got a lot to clean up.
Herman says
It definitely takes a bit more work but for me it was still just one pan and another pot for the napa. Thanks for the feedback
Lauren says
These are great. We ate with some sushi rice and kimchi. My 11 year old deliveries devoured them. Thanks for the tasty and healthy recipe!
Herman says
I'm so glad you liked this one! It's one of my favs too for a nourishing meal.
Carol says
Delicious! I did add 2tbsp hoisin sauce to the filling!
Herman says
Yes that's a great addition! Glad you liked this one!
Vanessa Diaz says
Flavor was good but it was more time consuming than I thought since I made two batches lol. Will probably use this for a stir fry instead since we like our protein!!!
Herman says
wow two batches definitely takes a lot longer. Glad you liked this recipe regardless!
Holly says
Best I have ever made!
Herman says
That is such a compliment, thank you!
Julie says
Omg was beautiful
Mia says
Delicious!
Katia Saure says
Really great recipe! Happy to have another way to eat cabbage.
Herman says
Thanks so much and yes, such a great way to get that nutrient in!
G says
Easy, healthy, and delicious!!
Herman says
I agree, thank you!
Gabriela says
Such a delicious recipe but my rolls fell apart when I tried to brown them. Maybe I need to use a different skillet. Otherwise, so good!
Herman says
thank you! make sure to use more of the outer, larger leaves of the napa so it holds together better!
Crystal says
This recipe is delicious. My husband does not care for cabbage and he had seconds. This is going on my favorites list.
Herman says
Haha, I'm glad this converted him...thank you for the review!
Melissa McArdle says
can you substitute anything for the mushrooms? i have two people in my family who will not eat them (sadly!)
Herman says
you can add chopped zucchini in here instead!
Blake says
The recipe tastes amazing! does anyone know how many rolls counts towards the calorie amount though?
Herman says
thank you! one roll is about 100-200 calories
anne says
Recipe was delicious!
Herman says
glad you enjoyed it!
Tess Pino says
Very healthy.
Ruth says
So yummy and easy. Next time I need to make more!!!
Herman says
I agree, I love this one!