Chicken Cabbage Rolls
These crispy Chicken Cabbage Rolls are filled with seasoned ground chicken, carrots, onion, garlic and kinchay, wrapped in tender napa cabbage, steamed and coated in golden breadcrumbs. Serve with sweet chili sauce for a delicious snack, appetizer or main dish.
Equipment
- Large pot for blanching cabbage
- Steamer
- Large mixing bowl
- Knife and cutting board
- Three shallow plates for coating
- Deep frying pan
- Tongs
- Wire rack or paper towels
Ingredients
Chicken Filling
- 1 large napa cabbage
- 500 grams ground chicken
- ½ cup minced carrots
- 1 red onion minced
- 4 cloves garlic minced
- 1 tablespoon kinchay minced
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- ½ teaspoon ground black pepper
- 1 large egg
Coating
- 1 cup cornstarch
- 2 eggs beaten
- 1 cup breadcrumbs
- Cooking oil for frying
Instructions
- Cut off the thick bottom portion of the napa cabbage and separate the leaves.
- Bring a pot of water to a boil. Dip each cabbage leaf for 10–15 seconds until flexible. Drain and set aside.
- In a large bowl, combine the ground chicken, carrots, red onion, garlic, kinchay, soy sauce, oyster sauce, black pepper, and one egg. Mix thoroughly.
- Lay a cabbage leaf on a clean surface. Place about one tablespoon of filling near the bottom. Fold in the sides and roll into a compact parcel. Repeat with the remaining leaves and filling.
- Arrange the rolls in a steamer with the folded edges facing down when possible. Steam for approximately 7–8 minutes, checking that the chicken reaches an internal temperature of 165°F (74°C).
- Remove the rolls and let them cool slightly. Drain excess moisture.
- Place the cornstarch, beaten eggs, and breadcrumbs on separate plates. Coat each roll in cornstarch, dip it in egg, and cover evenly with breadcrumbs.
- Heat cooking oil in a deep pan over medium heat. Fry the rolls in batches until golden brown and crispy.
- Transfer to a wire rack or paper towels to drain excess oil.
- Serve warm with sweet chili sauce or your favorite dipping sauce.
Notes
- Blanch cabbage leaves only until flexible to prevent tearing.
- Avoid overfilling the leaves so the rolls stay securely wrapped.
- Drain the steamed rolls before breading to help the coating adhere.
- Fry in batches to maintain the oil temperature and achieve an even golden crust.
- For a lighter option, serve the rolls steamed without the breadcrumb coating and frying.
- Refrigerate leftovers in an airtight container for 3–4 days. Reheat in an oven, air fryer, or skillet to restore crispness.
- Serve with sweet chili sauce, garlic mayonnaise, or soy-vinegar dip.
Nutrition
Calories: 33kcalCarbohydrates: 25gProtein: 20gFat: 12gSaturated Fat: 3gSodium: 600mgFiber: 2gSugar: 3g
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