Vietnamese-Inspired Cabbage Rolls Recipe

Introduction

These Vietnamese-inspired cabbage rolls are a fresh and flavorful twist on a classic dish. Packed with a savory pork filling and fragrant herbs, they are perfect for a light lunch or an impressive appetizer. The combination of tangy dipping sauce and tender cabbage makes every bite delightful.

Ingredients

• 500g pork mince
• 2 garlic cloves, minced
• 1 birdseye green chilli, finely sliced
• 2 carrots, grated
• bunch coriander, sliced
• bunch mint leaves, sliced
• 2 tbsp sugar
• 3 tbsp fish sauce
• 3 tbsp rice wine vinegar
• 100g vermicelli noodles, cooked and chopped
• 12 cabbage leaves (Chinese cabbage preferred)
• 1 tbsp fish sauce (for dipping sauce)
• 1 tbsp sugar (for dipping sauce)
• 1 tbsp rice wine vinegar (for dipping sauce)
• 1 birdseye chilli, finely chopped (for dipping sauce)
• 1/2 lime, juiced (for dipping sauce)
• 5 tbsp boiling water (for dipping sauce)

Instructions

1. Step 1: Combine the pork mince, minced garlic, sliced green chilli, grated carrots, coriander, mint, sugar, fish sauce, rice wine vinegar, and chopped vermicelli noodles in a large bowl. Mix well using chopsticks until thoroughly combined. Fry a small spoonful to taste and adjust seasoning if needed. Set the filling aside.
2. Step 2: Bring a large pan of water to a boil. Add the cabbage leaves in batches and blanch for a few minutes until the white parts of the leaves soften. Remove and let cool gently on a plate.
3. Step 3: Place one cabbage leaf on a clean surface. Spoon a portion of the filling onto the bottom white stem area. Roll the leaf up like a wrap, without worrying about tucking the sides in. Set aside and repeat with remaining leaves and filling. Fry any leftover filling separately to serve alongside.
4. Step 4: Heat a non-stick frying pan over medium heat and drizzle with oil. Add the cabbage rolls in batches (about six at a time). Fry for 4 minutes with the lid on, then flip rolls. Pour in 50-100ml of water and replace the lid. Cook for another 10 minutes until water evaporates and rolls are cooked through.
5. Step 5: Meanwhile, mix the fish sauce, sugar, rice wine vinegar, chopped birdseye chilli, lime juice, and boiling water in a small bowl. Stir well and adjust seasoning to taste. Set the dipping sauce aside.
6. Step 6: Remove cooked cabbage rolls from the pan and serve hot with the prepared dipping sauce. Enjoy the fresh and savory flavors!

Tips & Variations

• Try adding chopped shiitake mushrooms or water chestnuts to the filling for extra texture and umami.
• If you prefer a milder spice, reduce the amount of birdseye chilli or remove seeds before slicing.
• For a vegetarian version, substitute pork mince with finely chopped mushrooms and tofu.
• Use napa cabbage leaves if Chinese cabbage is unavailable; blanching time may vary slightly.

Storage

Store leftover cabbage rolls in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a little water and a lid to keep them moist, or microwave covered. The dipping sauce is best made fresh but can be refrigerated separately for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these cabbage rolls?

Yes, you can freeze the uncooked rolls individually wrapped in plastic wrap and placed in a freezer-safe bag. Freeze for up to 1 month. Thaw in the refrigerator overnight before cooking as directed.

What can I use instead of vermicelli noodles?

If you don’t have vermicelli noodles, you can omit them or substitute with finely shredded cooked rice noodles or thinly sliced glass noodles for a similar texture.

Vietnamese-Inspired Cabbage Rolls Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 140 reviews

These Vietnamese-Inspired Cabbage Rolls are a fresh and flavorful twist on a classic dish, combining ground pork, aromatic herbs, and vermicelli noodles wrapped in tender blanched cabbage leaves. Pan-fried to perfection and served with a tangy, spicy dipping sauce, they make for a delicious appetizer or light meal.

• Author: nova
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 cabbage rolls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Vietnamese

Ingredients

Scale 1x2x3x

Filling Ingredients

• 500g pork mince
• 2 garlic cloves, minced
• 1 birdseye green chilli, finely sliced
• 2 carrots, grated
• Bunch coriander, sliced
• Bunch mint leaves, sliced
• 2 tbsp sugar
• 3 tbsp fish sauce
• 3 tbsp rice wine vinegar
• 100g vermicelli noodles, cooked and chopped

Cabbage Rolls

• 12 cabbage leaves (Chinese cabbage preferred)

Dipping Sauce

• 1 tbsp fish sauce
• 1 tbsp sugar
• 1 tbsp rice wine vinegar
• 1 birdseye chilli, finely chopped
• 1/2 lime, juiced
• 5 tbsp boiling water

Instructions

1. Prepare the filling: Combine all filling ingredients (pork mince, garlic, birdseye green chilli, grated carrots, coriander, mint leaves, sugar, fish sauce, rice wine vinegar, and cooked vermicelli noodles) in a large bowl. Mix thoroughly using chopsticks until well combined. Fry a small spoonful if desired to test seasoning. Adjust seasoning by adding more herbs, fish sauce, vinegar, or sugar according to taste. Set the filling aside.
2. Blanch the cabbage leaves: Bring a pan of water to a boil. Add the cabbage leaves in batches (about 6 at a time depending on pan size). Blanch for a few minutes until the white parts are soft but leaves remain pliable. Remove from boiling water and set aside to cool gently.
3. Assemble the cabbage rolls: Once cooled, lay one cabbage leaf flat on a clean surface. Place a spoonful of the filling on the white stem part of the leaf. Roll the leaf tightly around the filling to make a cabbage roll. Do not worry about sealing the sides as cooking will firm up the filling. Set aside and repeat with remaining leaves and filling. Any leftover filling can be fried and served alongside.
4. Cook the cabbage rolls: Heat a drizzle of oil in a non-stick frying pan over medium heat. Add a batch of cabbage rolls (approximately 6 at a time). Fry with the lid on for 4 minutes to brown and start cooking through. Flip the rolls, add 50-100ml of water to the pan, cover again, and cook for an additional 10 minutes or until the water evaporates and rolls are cooked through.
5. Prepare the dipping sauce: In a small bowl, mix the fish sauce, sugar, rice wine vinegar, finely chopped birdseye chilli, lime juice, and boiling water. Stir well to dissolve the sugar and combine flavors. Adjust seasoning to taste and set aside.
6. Serve: Remove the cooked cabbage rolls from the pan. Plate and serve warm with the prepared dipping sauce on the side. Enjoy your Vietnamese-inspired cabbage rolls!

Notes

• Blanching the cabbage leaves makes them flexible and easier to roll without breaking.
• If unable to find birdseye chilli, substitute with finely chopped red chilli or chili flakes, adjusting quantity to desired heat.
• Vermicelli noodles should be cooked according to package instructions and chopped to prevent clumping inside the filling.
• Cook cabbage rolls in batches to avoid overcrowding the pan for even cooking.
• Leftover filling can be pan-fried and served as a side dish or snack.
• The dipping sauce can be made ahead and refrigerated; bring to room temperature before serving.

Keywords: Vietnamese cabbage rolls, pork cabbage rolls, vermicelli rolls, Asian appetizers, pan-fried cabbage rolls, homemade Vietnamese food