Published: · Modified: by Emily Roz · This post may contain affiliate links · 10 Comments
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I kind of regret making these Vietnamese-Inspired Cabbage Rolls because now I'm ADDICTED and want to eat them all the time! They're absolutely delicious and simple to make, I think you're going to love them!
Why You'll Love This Recipe
- Simple & Delicious - all you have to do to create this recipe is combine the filling ingredients in a large bowl, blanch your cabbage leaves, assemble your cabbage rolls, fry them off, and you're done! The flavours in these Vietnamese-Style Cabbage Rolls are out of this world.
- It's a Crowd-Pleaser - trust me when I say that if you make this recipe, there will be no leftovers. The bold and comforting flavours from the fish sauce, mint, and coriander are to die for. Your friends and family will be begging you for the recipe!
If you're looking for some more Asian-inspired snacks, you should check out my Chinese-inspired Chive Pockets!
Ingredients To Make These Vietnamese-Inspired Cabbage Rolls
For The Filling
- Pork mince
- Garlic
- Chilli
- Grated carrot
- Coriander
- Mint
- Sugar
- Fish Sauce
- Rice wine vinegar
- Vermicelli noodles - another recipe using these rice noodles is my favourite vermicelli noodle one pan dish, that is flavoured with a gorgeous peanut butter and soy sauce dressing.
Then, to contain the filling, you'll need to get yourself a chinese cabbage.
For The Dipping Sauce
- Fish sauce
- Rice wine vinegar
- Chilli
- Sugar
- Lime juice
- Water
How To Make My Vietnamese-Inspired Cabbage Rolls
Step 1 - The Filling
- Begin by combining all of your filling ingredients into a large bowl. Mix with chopsticks until well combined. If you'd like to check for seasonings, simply fry a small piece of the filling until cooked and taste it. If you think it needs additional seasonings for your liking, then go for it and add in more herbs, fish sauce, sugar, or rice wine vinegar!
- Set the filling aside while you blanch your cabbage.
Step 2 - Blanch your cabbage
- Get a pan of boiling water and place it on high heat.
- Add in your cabbage leaves and blanch for around 3-5 minutes or until the white stem-area of the cabbage is soft.
- Remove the cabbage delicately from the water and set it aside to cool.
Step 3 - Assembling you Vietnamese-Inspired Cabbage Rolls
- Simply lay one of your blanched cabbage leaves onto a clean wooden board or surface.
- Place a spoonful of your filling at the bottom of your cabbage leaf.
- Gently roll up the cabbage leaf to form a cabbage roll. Set aside on a plate. Repeat this step until all the cabbage leaves are used up.
Step 4 - Pan-Frying The Cabbage Rolls
- Drizzle some oil into a non-stick pan. Place on medium heat.
- Add in your cabbage rolls (seal down), and fry for 4 minutes with the lid on.
- Rotate your cabbage rolls and then pour in 100ml of water. Place the lid back on and fry for a further 10 minutes.
- Remove the cabbage rolls and serve with your dipping sauce (see below).
Step 5 - Make The Dipping Sauce and Serve Up!
- Simply combine fish sauce, chilli, rice wine vinegar, sugar, and boiling water in a small bowl. It's as easy as that! Serve up and enjoy!
The Full Video For These Vietnamese-Inspired Cabbage Rolls
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Vietnamese-Inspired Cabbage Rolls
Emily Roz
I kind of regret making these Vietnamese-Inspired Cabbage Rolls because now I'm ADDICTED and want to eat them all the time!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 14 minutes mins
Course Main Course
Cuisine Vietnamese
Servings 12 Cabbage Rolls
Ingredients
For The Filling
- 500g pork mince
- 2 garlic cloves, minced
- 1 birdseye green chilli, finely sliced
- 2 carrots, grated
- bunch coriander, sliced
- bunch mint leaves, sliced
- 2 tablespoon sugar
- 3 tablespoon fish sauce
- 3 tbsp rice wine vinegar
- 100g vermicelli noodles, cooked to packet instructions and then chopped with scissors
Cabbbage
- 12 cabbage leaves (I used chinese cabbage)
The Dipping Sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 tbsp rice wine vinegar
- 1 birdseye chilli, finely chopped
- ½ lime juiced
- 5 tablespoon boiling water
Instructions
Combine all of your filling ingredients in a large bowl. Mix with chopsticks until it's well combined. Feel free to fry a small spoonful of the filling to try it. Add more seasonings (herbs, fish sauce, rice wine vinegar, or sugar) based on your taste! Set your filling aside while you blanch your cabbage.
Place a pan of boiling water on high heat. Add in your 12 cabbage leaves (depending on how big your pan is, you might want to do 6 at a time). Blanch for a few minutes or until the white parts of the cabbage are soft. Remove from the pan and gently set aside to cool.
Once your cabbage is cool, place one leaf on a clean surface. Add a spoonful of the filling mixture at the bottom of your cabbage leaf (on the white stem area). Roll up your cabbage leaf into a cabbage roll. Don't worry about tucking in the sides, once you pan-fry the rolls, the filling will solidify into a log and won't fall out either side. Set the cabbage roll aside, and repeat this step. If you have any filling leftover, simply fry it up and eat it alongside your cabbage rolls.
Place a non-stick frying pan on medium heat and drizzle with a bit of oil. Add in your cabbage rolls (once again you might want to fry 6 at a time). Fry for 4 minutes with the lid on. Then, flip the cabbage rolls and add in around 50-100ml of water and place the lid back on. Cook for a further 10 minutes or until the water has evaporated.
Meanwhile, combine all of your dipping sauce ingredients in a small bowl. Season to taste and set it aside!
Once your cabbage rolls are cooked, remove them from the pan and serve up with your dipping sauce...enjoy!
Video
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Lin
These were fantastic! Thank you for the recipe! I did add chili oil and accidentally a 1/2 of lime, but wow. The whole family LOVED it.Reply
Emily
Yaaay this makes me so happy! Thank you for your comment and I'm so glad you all loved it! xx
Reply
Melissa
Are those rice or wheat based vermicelli noodles. My grocery store has both varieties.
Reply
Emily
This recipe uses rice noodles 🙂 xx
Reply
Carol Anderson
A suggestion for other than coriander/cilantro? 🤮🤢 just make it without an herb?
Reply
Emily
You could also use Thai basil if you like! Otherwise, just leave it out! 🙂
Reply
Kathy
Turned out great, so many great flavors-very photogenic plating also. I halved the recipe and made 6 rolls and the sauce is amazing, I added a little more heat, but drizzled it on our side dish also. Plated the cabbage rolls, zucchini cooked in avocado oil then baked with seasoned and topped with Parmesan and lastly a serving of the pasta mixed with the remaining meat mixture I’d cooked up.Reply
Emily
I love this!!! Sounds amazing! So glad you enjoyed the recipe and used all the leftovers up so well too! Emily x
Reply
Judi
What does chili mean in the recipe list?
Reply
Emily Roz
Birds Eye chilli, they're super spicy but great for this recipe. If you don't like spice, feel free to leave it out. x
Reply
