Asian Cabbage Rolls with Shrimp (20 Minutes!)
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!
Servings: 12 cabbage rolls
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.
Video
Notes
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!
Nutrition
Serving: 1cabbage roll - makes 12 | Calories: 68kcal | Carbohydrates: 3g | Protein: 6g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 48mg | Sodium: 513mg | Potassium: 145mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1036IU | Vitamin C: 9mg | Calcium: 48mg | Iron: 0.3mg