Grilled Cabbage Rolls

Ingredients

Check off ingredients as you go

• Cabbage leaves (outer) 8‑10 large

  Regular green or Napa cabbage; pliable after blanching.

• Glass noodles 70g (2.5 oz)

  Mung bean or sweet potato noodles; soak until soft.

• Protein (chicken/shrimp/tofu) 200g

  Poached chicken, cooked shrimp, or pan-seared tofu/paneer sticks.

• Carrot 1 medium

  Julienned for crunch and sweetness.

• Cucumber 1 small

  Deseeded and julienned.

• Mixed herbs (coriander & mint) 1 cup

  Primarily coriander and mint leaves.

• Spring onions (optional) 2‑3

  Green parts cut into long strips.

• Dark soy sauce (for noodles) 1 tbsp

  Or tamari for gluten-free.

• Lemon juice (noodles) 1 tsp

  Freshly squeezed.

• Lemon zest ½ tsp

  Aromatic freshness.

• Sesame oil (noodles) ½ tsp

  For fragrance.

• Garlic clove (noodles) 1 small

  Grated, optional.

• Peanut butter (smooth) ¼ cup

  Good quality, for dipping sauce.

• Dark soy sauce (sauce) 2 tbsp

  Or tamari.

• Lemon juice (sauce) 3 tbsp

  Fresh, the star of the sauce.

• Honey or maple syrup 1½ tbsp

  For sweetness.

• Sesame oil (sauce) 1 tbsp

  For depth.

• Chili sauce / sriracha 1‑2 tsp

  Adjust to taste.

• Garlic (sauce) 1 small clove

  Finely minced.

• Warm water 2‑4 tbsp

  To adjust sauce consistency.

• Neutral oil (grilling) 1 tbsp

  Avocado or vegetable oil for brushing.

• Sesame oil (optional) ½ tsp

  Mix with neutral oil for extra flavor.

Instructions

1. 1. Prepare the Cabbage Wrappers

   • Carefully peel off 8‑10 large outer leaves. Blanch in salted boiling water (60‑90 sec for Napa, up to 2 min for green cabbage) until pliable.
   • Immediately transfer to ice bath, then pat completely dry. If stems are thick, shave them down gently.
2. 2. Prepare Filling Components

   • Soak glass noodles in hot water until soft; drain, rinse cold, and cut into shorter lengths. Toss with 1 tbsp dark soy, 1 tsp lemon juice, ½ tsp zest, ½ tsp sesame oil, and optional grated garlic.
   • Cook and cool your protein (shred chicken, slice shrimp or tofu). Julienne carrot and cucumber; wash herbs.
   • Arrange all fillings within reach.
3. 3. Make Peanut-Lemon Dipping Sauce

   • In a bowl combine ¼ cup peanut butter, 2 tbsp dark soy, 3 tbsp lemon juice, 1½ tbsp honey, 1 tbsp sesame oil, 1‑2 tsp chili sauce, and 1 minced garlic clove.
   • Whisk, adding warm water 1 tbsp at a time until smooth and drizzling. Adjust tang, sweetness or heat to taste.
4. 4. Assemble the Rolls

   • Place a cabbage leaf with stem‑end facing you. On the lower third layer: seasoned noodles, carrot, cucumber, protein, and a generous pinch of herbs.
   • Fold bottom over filling, tuck sides, and roll tightly into a cylinder. The leaf will seal itself.
5. 5. Grill the Rolls

   • Preheat grill pan, broiler, or air fryer to medium‑high (200°C). Lightly brush rolls with neutral oil.
   • Grill pan: seam‑side down first, 1‑2 min per side until char marks appear.
   • Broiler: 2‑3 min per side.
   • Air fryer: 200°C for 4‑5 min, turning halfway. Goal: light char and warmed through.
6. 6. Serve Immediately

   • Place grilled rolls seam‑side down on platter. Serve with peanut‑lemon dipping sauce. (Make ahead: assemble without grilling, refrigerate up to 2h, then grill just before serving.)