Crispy Napa Cabbage Rolls | Healthy Korean-Inspired Snack!
Ingredients:
• 6–8 Napa cabbage leaves
• 1 tbsp oil (for frying)
• 2–3 garlic cloves, finely chopped
• 2 spring onions, chopped (whites and greens separated)
• 1/2 carrot, grated
• 1/4 cup corn (boiled)
• 1/4 cup mushrooms, finely chopped
• 1/4 cup paneer, crumbled
• 1 tsp soy sauce
• Salt and pepper to taste
• 1/2 tsp chili flakes (optional)
For dipping sauce (optional):
• 1 tbsp soy sauce
• 1 tsp vinegar or lemon juice
• 1/2 tsp sesame oil
• 1/2 tsp sugar
• Chili flakes or chopped green chili (optional)
• Finely chopped garlic or ginger (optional)
Instructions:
1. Blanch the cabbage leaves: Dip each Napa cabbage leaf in boiling water for 30–40 seconds until soft. Transfer to cold water, then pat dry.
2. Make the filling: Heat a little oil in a pan. Sauté garlic and spring onion whites. Add carrot, corn, mushrooms, and paneer. Stir-fry for 2–3 minutes.
3. Add soy sauce, salt, pepper, and chili flakes. Mix well and let the filling cool.
4. Roll it up: Place filling on one end of a cabbage leaf. Roll tightly, tucking in the sides.
5. Pan-fry: Heat a nonstick pan with a little oil. Place the rolls seam-side down and fry until golden brown and crispy on all sides.
6. Serve: Garnish with spring onion greens and serve hot with the dipping sauce.
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