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!
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.
Related Recipes You’ll Love
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 tablespoon olive oil, ¾ pound ground chicken, 2 cloves garlic, 1 teaspoon minced ginger, 1 shallot, 3 oz mushrooms, ½ carrot, 1.5 tablespoon soy sauce, 2 teaspoon oyster sauce, ½ teaspoon sesame oil, ⅛ teaspoon 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 teaspoon 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 tablespoon soy sauce, 2 teaspoon oyster sauce, 1.5 teaspoon granulated sugar, 2 tablespoon 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!
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!
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.