Description
Delicate Napa cabbage leaves wrapped around a savory shrimp filling with fresh ginger, garlic, and shiitake mushrooms. These elegant rolls are steamed to perfection and symbolize prosperity and happiness for Lunar New Year celebrations. Light, healthy, and absolutely delicious.
Ingredients
1 pound raw shrimp, peeled, deveined, and finely chopped (41–50 count)
1 large head Napa cabbage (about 2 pounds)
2 tablespoons fresh ginger, finely grated
4 cloves garlic, minced to a paste
4 scallions, white and green parts, finely chopped
4 ounces shiitake mushrooms, stems removed, finely diced
½ cup water chestnuts, finely chopped
1 large egg white
2 tablespoons cornstarch
2 tablespoons low-sodium soy sauce
1 tablespoon toasted sesame oil
½ teaspoon white pepper
1 teaspoon sugar
½ teaspoon kosher salt
For the Dipping Sauce:
¼ cup soy sauce
2 tablespoons rice vinegar
1 tablespoon fresh ginger, finely grated
1 clove garlic, minced
1 teaspoon sesame oil
1 teaspoon chili oil (optional)
2 scallions, thinly sliced
Instructions
1. Bring a large pot of salted water to a rolling boil.
2. Carefully remove the core from the Napa cabbage and peel off 12-16 outer leaves.
3. Blanch cabbage leaves in boiling water for 2-3 minutes until pliable but not mushy.
4. Transfer leaves immediately to an ice bath to stop cooking, then pat completely dry.
5. Trim the thick white rib from each leaf to make rolling easier.
6. In a large bowl, combine chopped shrimp, grated ginger, minced garlic, scallions, diced shiitake mushrooms, and chopped water chestnuts.
7. In a small bowl, whisk together egg white, cornstarch, soy sauce, sesame oil, white pepper, sugar, and salt until smooth.
8. Pour the egg white mixture over the shrimp mixture and stir gently in one direction for about 1 minute until slightly sticky and cohesive.
9. Place one cabbage leaf on your work surface with the stem end closest to you.
10. Spoon 2-3 tablespoons of filling onto the center of the lower third of the leaf.
11. Fold the bottom edge up over the filling, tucking it under slightly.
12. Fold both sides inward toward the center, then roll away from yourself keeping firm pressure.
13. Place seam-side down on a plate and repeat with remaining leaves and filling.
14. Set up a bamboo or metal steamer over boiling water and line with parchment paper.
15. Arrange rolls in the steamer without touching, leaving space for steam circulation.
16. Cover with the lid and steam over medium-high heat for 12-15 minutes until shrimp is opaque throughout.
17. While rolls steam, whisk together all dipping sauce ingredients in a small bowl.
18. Remove steamer from heat and let rolls rest for 2-3 minutes before serving.
19. Serve hot with dipping sauce on the side, garnished with extra scallions and sesame seeds.
Notes
Pat shrimp and cabbage leaves completely dry to prevent watery filling—this is the most important step.
Roll the cabbage firmly but gently—too loose and they’ll unravel, too tight and filling squishes out.
Don’t overmix the filling; stir just until combined and slightly sticky for the best texture.
These rolls can be assembled up to 24 hours ahead and refrigerated before steaming.
Freeze uncooked rolls for up to 3 months and steam directly from frozen, adding 8-10 minutes to cooking time.
If you can’t find Napa cabbage, Savoy cabbage works well but needs 3-4 minutes of blanching.
For a crispy bottom, sear rolls in oil for 2 minutes per side, then add stock and steam covered for 8-10 minutes.
Leftover cooked rolls can be reheated by steaming for 5-6 minutes.
- Prep Time: 30
- Cook Time: 15
- Category: Main Course, Appetizer, Lunar New Year
- Method: Steaming, Blanching
- Cuisine: Chinese, Asian
Nutrition
- Serving Size: 3 rolls
- Calories: 185
- Sugar: 3g
- Sodium: 520mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 115mg
Keywords: shrimp ginger stuffed cabbage rolls, lunar new year recipe, chinese cabbage rolls, steamed shrimp rolls, napa cabbage recipe, healthy asian appetizer