If you’re looking for a meal that’s healthy, satisfying, and bursting with bold flavors, these Spicy Chicken Cabbage Rolls are just what you need. Filled with tender ground chicken, aromatic spices, and crisp vegetables, these rolls are wrapped in soft cabbage leaves, offering a lighter alternative to traditional wraps or dumplings. The filling combines savory soy and hoisin sauce with a fiery kick of sriracha and fresh ginger, while a simple dipping sauce adds a tangy and spicy finishing touch. These rolls are perfect for a weeknight dinner or as a unique appetizer for guests. Easy to make and packed with nutrition, this recipe is a fusion of vibrant Asian flavors you won’t want to miss.
Ingredients:
For the Filling:
- 1 pound ground chicken
- 1 tablespoon of soy sauce, or substitute with tamari for a gluten-free option.
- 1 tablespoon hoisin sauce
- 2 teaspoons sriracha or chili garlic sauce (adjust for heat preference)
- 2 teaspoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 green onions, chopped
- 1 carrot, grated
- ½ cup water chestnuts, chopped (optional)
- 1 tablespoon rice vinegar
For the Cabbage Rolls:
- 10 large cabbage leaves (Napa or green cabbage)
- 1 tablespoon sesame oil (for brushing)
For the Dipping Sauce:
- 2 tablespoons soy sauce (or tamari)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon of sriracha sauce or chili garlic sauce for a spicy kick.
Instructions:
- Prepare the Cabbage Leaves: Carefully remove the cabbage leaves, trimming any thick stems. Blanch the leaves in boiling water for about 2-3 minutes until they become tender and pliable. Drain and rinse under cold water. Pat dry and set aside.
- Make the Filling: In a large pan, heat the sesame oil over medium heat. Add the minced garlic, ginger, and green onions, and sauté for about 1-2 minutes until fragrant. Add the ground chicken and cook until browned, breaking it up as it cooks.
- Season the Filling: Once the chicken is cooked through, add the soy sauce, hoisin sauce, sriracha (or chili garlic sauce), and rice vinegar. Stir well to coat the chicken in the sauces. Add the grated carrot and chopped water chestnuts (if using) and cook for another 2-3 minutes. Remove from heat and let it cool slightly.
- Assemble the Rolls: Lay a cabbage leaf on a flat surface and place a spoonful of the chicken mixture in the center. Fold the sides of the leaf over the filling and then roll it up from the bottom, tucking in the edges as you go.
- Cook the Rolls: Heat a large skillet over medium heat and brush it with sesame oil. Place the cabbage rolls seam-side down in the skillet and cook for about 2-3 minutes per side, until lightly browned. Alternatively, you can steam the rolls for 10 minutes for a softer texture.
- Make the Dipping Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and sriracha. Adjust the spice level to taste.
- Serve: Serve the cabbage rolls hot, with the dipping sauce on the side. Enjoy!
Conclusion:
These Spicy Chicken Cabbage Rolls are a delightful mix of fresh ingredients and bold flavors, making them a fantastic dish for any occasion. They’re healthy, easy to prepare, and offer a satisfying balance of spicy, savory, and tangy tastes. Whether you’re cooking for a family dinner or entertaining guests, these rolls are sure to impress. Serve them with a simple dipping sauce for an extra kick, and enjoy a nutritious, flavorful meal that’s both fun and fulfilling.
Spicy Chicken Cabbage Rolls with Zesty Dipping Sauce
Ingredients
For the Filling:
- 1 pound ground chicken
- 1 tablespoon of soy sauce or substitute with tamari for a gluten-free option.
- 1 tablespoon hoisin sauce
- 2 teaspoons sriracha or chili garlic sauce adjust for heat preference
- 2 teaspoons sesame oil
- 3 cloves garlic minced
- 1 tablespoon ginger minced
- 2 green onions chopped
- 1 carrot grated
- ½ cup water chestnuts chopped (optional)
- 1 tablespoon rice vinegar
For the Cabbage Rolls:
- 10 large cabbage leaves Napa or green cabbage
- 1 tablespoon sesame oil for brushing
For the Dipping Sauce:
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon of sriracha sauce or chili garlic sauce for a spicy kick.
Instructions
- Prepare the Cabbage Leaves: Carefully remove the cabbage leaves, trimming any thick stems. Blanch the leaves in boiling water for about 2-3 minutes until they become tender and pliable. Drain and rinse under cold water. Pat dry and set aside.
- Make the Filling: In a large pan, heat the sesame oil over medium heat. Add the minced garlic, ginger, and green onions, and sauté for about 1-2 minutes until fragrant. Add the ground chicken and cook until browned, breaking it up as it cooks.
- Season the Filling: Once the chicken is cooked through, add the soy sauce, hoisin sauce, sriracha (or chili garlic sauce), and rice vinegar. Stir well to coat the chicken in the sauces. Add the grated carrot and chopped water chestnuts (if using) and cook for another 2-3 minutes. Remove from heat and let it cool slightly.
- Assemble the Rolls: Lay a cabbage leaf on a flat surface and place a spoonful of the chicken mixture in the center. Fold the sides of the leaf over the filling and then roll it up from the bottom, tucking in the edges as you go.
- Cook the Rolls: Heat a large skillet over medium heat and brush it with sesame oil. Place the cabbage rolls seam-side down in the skillet and cook for about 2-3 minutes per side, until lightly browned. Alternatively, you can steam the rolls for 10 minutes for a softer texture.
- Make the Dipping Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and sriracha. Adjust the spice level to taste.
- Serve: Serve the cabbage rolls hot, with the dipping sauce on the side. Enjoy!