Vegetarian Napa Cabbage Egg Rolls 

Vegetarian Napa Cabbage Egg Rolls

Makes: 8–10 rolls 

Filling Ingredients 

• 200g firm tofu, crumbled

• 1 cup shiitake or chestnut mushrooms, finely diced

• ½ cup glass noodles, soaked and roughly chopped

• 2 spring onions, finely sliced

• 1 carrot, grated

• 2 cloves garlic, minced

• 1 tsp grated ginger

• 1 tbsp soy sauce

• 1 tsp sesame oil

• Salt & pepper

Wraps

• 8–10 large napa cabbage leaves

Dipping Sauce

• 3 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tsp sesame oil

• 1 tsp gochugaru or chilli flakes

• 1 tsp honey

• 1 clove garlic, grated

• Sesame seeds

Instructions

1. Heat a little oil in a pan. Add garlic and ginger and fry for 1 minute. Add mushrooms and cook until golden. Add crumbled tofu, carrot, glass noodles, spring onions, soy sauce, and sesame oil. Stir fry for 3–4 minutes until everything is well combined and any moisture has evaporated. Set aside to cool slightly.

2. Microwave the napa cabbage leaves for 30–45 seconds until soft and pliable.

3. Place a spoonful of filling at the base of each leaf, fold in the sides, and roll tightly into a parcel.

4. Mix together all the dipping sauce ingredients.

5. Serve the rolls warm with the dipping sauce on the side.

Nutrition (per roll, est.): ~65 cal | 4g protein | 2.5g fat | 7g carbs | 1.5g fibre