Vietnamese-Inspired Cabbage Rolls Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
