Spicy Asian Chicken Cabbage Rolls

Table of Contents

Spicy Asian Chicken Cabbage Rolls are a flavorful and healthy dish that combines the savory, spicy flavors of Asian cuisine with tender cabbage wraps. These rolls are packed with a mixture of ground chicken, aromatic spices, and fragrant herbs, making them a satisfying meal or appetizer. The spicy kick from Sriracha, combined with the rich umami of soy and oyster sauces, creates an irresistible blend of flavors. These rolls are not only delicious but also light, with the cabbage providing a great crunch and texture. Whether you’re looking for a fun, low-carb alternative to traditional wraps or simply craving a dish full of bold flavors, these cabbage rolls will definitely hit the spot.

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Ingredients:

For the cabbage rolls:

1 medium head of Napa cabbage (or regular cabbage)

1 lb (450g) ground chicken

1/4 cup cooked rice (preferably jasmine or sticky rice)

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 tablespoon Sriracha (or more, depending on your spice preference)

1/4 cup green onions, finely chopped

1/4 cup cilantro, chopped (optional, for garnish)

Salt and pepper to taste

For the sauce:

2 tablespoons soy sauce

2 tablespoons hoisin sauce

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon Sriracha (adjust to heat preference)

1 tablespoon water (to thin out the sauce if needed)

1 teaspoon cornstarch (optional, to thicken sauce)

Optional garnish:

Chopped cilantro

Toasted sesame seeds

Lime wedges

Instructions:

Step 1: Prepare the cabbage leaves

Blanch the cabbage:

Remove the outer leaves from the cabbage, leaving about 8-10 large leaves.

Bring a large pot of water to a boil.

Cut the core out of the cabbage head, making it easier to peel the leaves off. Submerge the cabbage head in boiling water for about 2 minutes, just enough to soften the leaves.

Use tongs to carefully peel off the softened leaves.

Trim the veins:

Trim the thick veins from each cabbage leaf to make them easier to roll.

Step 2: Prepare the filling

Cook the rice:

If you don’t have leftover rice, cook the rice as per package instructions. You only need about 1/4 cup.

Mix the filling:

In a large bowl, combine the ground chicken, cooked rice, minced garlic, grated ginger, soy sauce, oyster sauce, rice vinegar, sesame oil, Sriracha, green onions, and cilantro (optional).

Season with salt and pepper to taste. Use your hands or a spoon to mix everything together thoroughly.

Step 3: Assemble the rolls

Fill the cabbage leaves:

Place a cabbage leaf flat on a surface, with the thick side facing up. Spoon about 2-3 tablespoons of the chicken mixture onto the base of the leaf (near the stem end).

Fold the sides of the cabbage leaf over the filling, then roll it up tightly from the bottom, ensuring the filling stays securely inside.

Repeat:

Continue this process until all the filling is used up.

Step 4: Cook the cabbage rolls

Steam the rolls:

In a large steamer or a pot with a steaming rack, arrange the cabbage rolls seam side down. Cover and steam for about 20-25 minutes, or until the chicken is fully cooked and the cabbage is tender.

If you don’t have a steamer, you can also cook them in a large skillet with a lid by adding a small amount of water to the pan (just enough to create steam), and simmering the rolls over low heat for about 20 minutes.

Step 5: Prepare the sauce

Make the sauce:

In a small saucepan, combine the soy sauce, hoisin sauce, rice vinegar, sesame oil, and Sriracha. Bring to a simmer over medium heat, stirring occasionally.

If you’d like the sauce thicker, dissolve 1 teaspoon of cornstarch in 1 tablespoon of water and add it to the sauce. Simmer for another 2-3 minutes until the sauce thickens.

Step 6: Serve

Serve the rolls: Arrange the cooked cabbage rolls on a plate. Drizzle with the prepared spicy sauce.

Garnish: Top with chopped cilantro, toasted sesame seeds, and lime wedges for an extra burst of flavor.

Enjoy! These can be served as a main or appetizer.

Tips:

Adjusting the spice level: You can control the spice level by adjusting the amount of Sriracha or adding chili flakes to the sauce.
Leftovers: The cabbage rolls can be stored in the fridge for up to 2 days and reheated in the microwave or by steaming again for a few minutes.
Variation: If you want to make it gluten-free, substitute tamari for soy sauce and make sure the hoisin sauce is gluten-free.

Nutrition (per serving, based on 4 servings):

Calories: ~280-320 kcal

Protein: 26g

Carbohydrates: 14g

Fiber: 3g

Sugars: 4g

Fat: 16g

Saturated Fat: 3g

Sodium: 600mg

Cholesterol: 65mg