Napa Cabbage Sticky Rice Rolls '白菜糯米卷'

By WoonHeng · 75 min

Ingredients

Instructions

1. Rinse the sticky rice until the water runs clear, then soak it for 4 hours or overnight (check the package, as some brands need less).
2. Drain the rice and put it in a heatproof glass or ceramic bowl.
3. Bring water in a steamer to a rolling boil. Set the rice bowl on the inner rack, add 1 cup of water and stir.
4. Steam over high heat for 20 to 25 minutes, adding splashes of water and steaming longer if needed, until the grains look translucent. Let it cool.
5. Heat 1 teaspoon oil in a non-stick pan and fry the minced ginger until fragrant. Add the remaining filling ingredients and cook, then season with soy sauce, sesame oil, salt and pepper.
6. Stir the filling into the cooled rice and taste, adding seasoning if needed.
7. Blanch the cabbage leaves in boiling water for 1 to 2 minutes, then optionally plunge into icy water.
8. Place a leaf on a clean surface, add a heaped spoonful of filling in the middle, fold and wrap to seal. Use more filling for larger leaves. Repeat with the rest.
9. Heat 2 teaspoons oil in a non-stick pan and fry the rolls in a single layer until both sides are browned, turning once. Set aside.
10. In the same pan, add a little oil and fry ginger until golden. Add mushrooms, green onions and chilies and stir briefly. Add 1/2 cup water and bring to heat, then lower to a simmer and stir in the cornstarch slurry.
11. Put the rolls in the sauce and cook 30 seconds per side. Serve warm with extra sauce.

Summarized from WoonHeng's video. Watch it for the details.

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