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These pan fried shrimp Asian cabbage rolls are a quick and easy way to enjoy shrimp dumpling flavor, and they are also gluten free and low carb! Packed with protein, these are so flavorful and delicious. Don’t forget the sweet and tangy dipping sauce!
Why You’ll Love These Asian Cabbage Rolls
As someone who is obsessed with dumplings and has been gluten free for a while, I have to get creative with ways to enjoy those familiar flavors from my childhood (like how I did with my Viral Smash Dumpling Tacos and my Crispy Rice Paper Dumplings).
For this recipe, instead of using dumpling skin, I used Napa cabbage rolls to wrap the delicious shrimp filling in! They are they pan fried until cooked through and tender. The result is a delicious dish full of flavor that’s juicy and healthy at the same time.
Ingredients You Need
- Napa cabbage: With large, thick leaves, Napa cabbage so easy and wonderful to work with. I used about one half head of cabbage for this.
- Shrimp: Use peeled and deveined shrimp. You can also use another protein like ground chicken or pork if you want.
- Vegetables: Carrots, green onions, garlic, and ginger add flavor and bulk to the filling. Mushrooms are also a great option if you have them on hand — I personally love shiitake mushrooms in dumplings! If you want to add more flavor, cilantro and red pepper flakes are also great additions.
- Avocado oil and sesame oil: Used to pan fry and to add flavor in the filling
- Dipping sauce: A delicious combination of tamari (or soy sauce if you aren’t gluten free), rice vinegar, and sugar!
How to Make Asian Cabbage Rolls
Step 1: Heat a large pot of water over high heat and let it come to a boil.
Step 2: Slice the hardy bottom 2 inches off the base of the napa cabbage leaves and discard. Boil the leaves in the water for 2 and a half minutes until soft and pliable. Remove the leaves from the pot and set aside to cool.
Step 3: While the leaves are cooling, place carrot, green onions, garlic, and ginger in a food processor, and process until they are chopped into small pieces.
Step 4: Add shrimp, sesame oil, tamari, salt, and pepper, and pulse until chopped and combined. If you don’t have a food processor, you can chop everything into small pieces with a sharp knife and mix together in a bowl.
Step 5: Place a leaf flat on a plate or a cutting board then add the filling at the base of the cabbage. Roll the cabbage to encase the filling, then fold up the sides to close them up.
Step 6: Heat 1 avocado oil in a large skillet and add cabbage rolls in a single layer. Cook for 3 minutes, flip then cook for another 3 minutes until the filling is cooked through and the leaves are browned.
Step 7: Combine all ingredients for the dipping sauce in a small bowl. Garnish with toasted sesame seeds, and enjoy warm with dipping sauce.
Storage Tips
Leftovers can be stored in the refrigerator for up to 4 days. Heat them back up in the microwave, or pan fry until warmed through.
Substitution Notes
- Use another protein like ground chicken, pork, lean ground beef, or even firm tofu. Mixing shrimp and pork together is another one of my favorite combos.
- You can also play around with other vegetables you have on hands like mushrooms, bell peppers, water chestnuts, and more!
You Might Also Like..
Side Dishes
Crispy Rice Paper Dumplings Recipe (with Dipping Sauce!)
Main Dishes
Viral Smash Dumpling Tacos Recipe (with Ground Pork)
Main Dishes
Easy Gluten-Free Asian Pork Meatballs (No Breadcrumbs)
Asian Cabbage Rolls with Shrimp (20 Minutes!)
Ingredients
- 12 leaves Napa cabbage
- 2 tbsp avocado oil, plus more, for pan frying
- Toasted sesame seeds, for garnish
Shrimp Filling
- 1 carrots, cut into chunks
- 3 green onions, cut into 3 inch pieces
- 2 cloves garlic
- 1/2 inch fresh ginger
- 1 lb shrimp, peeled and deveined
- 2 tsp sesame oil
- 1 tsp tamari, or soy sauce
- 1/2 tsp sea salt
- 1/8 tsp ground black pepper
Dipping Sauce
- 2 tbsp tamari, or soy sauce
- 2 tbsp water
- 1 tbsp rice vinegar
- 1 tbsp sugar
Instructions
- Heat a large pot of water over high heat and let it come to a boil.12 leaves Napa cabbage
- Slice the hardy bottom 2 inches off the base of the napa cabbage leaves and discard. Boil the leaves in the water for 2 and a half minutes until soft and pliable. Remove the leaves from the pot and set aside to cool.
- While the leaves are cooling, place carrot, green onions, garlic, and ginger in a food processor, and process until they are chopped into small pieces.1 carrots, 3 green onions, 2 cloves garlic, 1/2 inch fresh ginger
- Add shrimp, sesame oil, tamari, salt, and pepper, and pulse until chopped and combined. If you don’t have a food processor, you can chop everything into small pieces with a sharp knife and mix together in a bowl.1 lb shrimp, 2 tsp sesame oil, 1 tsp tamari, 1/2 tsp sea salt, 1/8 tsp ground black pepper
- Use the napa cabbage leaves to roll up the filling: Place a leaf flat on a plate or a cutting board then add about 3 tbsp of the filling at the base of the cabbage. Roll the cabbage to encase the filling, then fold up the sides to close them up.
- Once all the cabbage rolls are made, heat 1 tbsp of avocado oil in a large skillet over medium high heat. Add cabbage rolls in a single layer. You'll work in 2-3 batches. Cook for 3 minutes, flip then cook for another 3 minutes until the filling is cooked through and the leaves are browned. Repeat with the remaining avocado oil and cabbage rolls.
- Combine all ingredients for the dipping sauce in a small bowl.2 tbsp tamari, 2 tbsp water, 1 tbsp rice vinegar, 1 tbsp sugar
- Garnish with toasted sesame seeds, and enjoy warm with dipping sauce.
Notes
- Use another protein like ground chicken, pork, lean ground beef, or even firm tofu. Mixing shrimp and pork together is another one of my favorite combos.
- You can also play around with other vegetables you have on hands like mushrooms, bell peppers, water chestnuts, and more!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
