Vietnamese-Inspired Cabbage Rolls Recipe

Introduction

These Vietnamese-inspired cabbage rolls are a fresh and flavorful twist on a classic dish. Filled with a fragrant mixture of pork, herbs, and vermicelli noodles, they’re tender, savory, and perfect for sharing. A tangy dipping sauce completes each bite with a delightful zing.

Ingredients

• 500g pork mince
• 2 garlic cloves, minced
• 1 birdseye green chilli, finely sliced
• 2 carrots, grated
• Bunch coriander, sliced
• Bunch mint leaves, sliced
• 2 tbsp sugar
• 3 tbsp fish sauce
• 3 tbsp rice wine vinegar
• 100g vermicelli noodles, cooked and chopped
• 12 cabbage leaves (Chinese cabbage recommended)
• 1 tbsp fish sauce (for dipping sauce)
• 1 tbsp sugar (for dipping sauce)
• 1 tbsp rice wine vinegar (for dipping sauce)
• 1 birdseye chilli, finely chopped (for dipping sauce)
• 1/2 lime, juiced (for dipping sauce)
• 5 tbsp boiling water (for dipping sauce)

Instructions

1. Step 1: Combine pork mince, garlic, green chilli, grated carrots, coriander, mint, sugar, fish sauce, rice wine vinegar, and chopped vermicelli noodles in a large bowl. Mix well with chopsticks until fully combined. Fry a small spoonful to taste and adjust seasonings if needed. Set aside.
2. Step 2: Bring a large pan of water to a boil. Blanch cabbage leaves in batches for a few minutes until the thick white parts are soft. Remove and lay on a plate to cool.
3. Step 3: Place a cabbage leaf on a clean surface. Spoon some filling near the bottom (white stem area). Roll up the leaf tightly, without worrying about tucking in the sides. Repeat with remaining leaves and filling. Fry any leftover filling separately.
4. Step 4: Heat a non-stick pan over medium heat and drizzle with oil. Add cabbage rolls in batches if necessary. Fry with a lid for 4 minutes, then flip rolls, add 50-100ml water, cover again, and cook for 10 minutes until water evaporates and rolls are cooked through.
5. Step 5: Meanwhile, mix fish sauce, sugar, rice wine vinegar, chopped chilli, lime juice, and boiling water in a small bowl. Adjust seasoning to taste to create the dipping sauce.
6. Step 6: Remove cabbage rolls from the pan and serve immediately with the prepared dipping sauce. Enjoy!

Tips & Variations

• Use Chinese cabbage for pliable leaves that roll easily and stay tender after cooking.
• Try adding chopped mushrooms or water chestnuts to the filling for extra texture.
• Adjust the chilli quantity in the filling and sauce based on your spice preference.
• Serve rolls with fresh lettuce leaves and extra herbs for wrapping and added freshness.

Storage

Store leftover cabbage rolls in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water and a lid to keep them moist, or microwave covered until warmed through. Prepare dipping sauce fresh when serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cabbage?

Yes, but Chinese cabbage works best because it’s tender and flexible. Regular green cabbage can be used but may require longer blanching and is less pliable.

Can I make these rolls ahead of time?

Yes, you can assemble the rolls and store them in the fridge before cooking. Cook just before serving for the best texture and flavor.

Vietnamese-Inspired Cabbage Rolls Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 60 reviews

These Vietnamese-Inspired Cabbage Rolls feature a flavorful pork mince filling combined with fresh herbs, garlic, chili, and vermicelli noodles, all wrapped in tender blanched cabbage leaves and pan-fried to perfection. Paired with a zesty fish sauce-based dipping sauce, this dish offers a delicious balance of savory, sweet, and tangy elements perfect for a light yet satisfying meal.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 cabbage rolls 1x
• Category: Main Course
• Method: Frying
• Cuisine: Vietnamese

Ingredients

Scale 1x2x3x

Filling

• 500g pork mince
• 2 garlic cloves, minced
• 1 birdseye green chilli, finely sliced
• 2 carrots, grated
• bunch coriander, sliced
• bunch mint leaves, sliced
• 2 tbsp sugar
• 3 tbsp fish sauce
• 3 tbsp rice wine vinegar
• 100g vermicelli noodles, cooked to packet instructions and chopped

Cabbage Rolls

• 12 cabbage leaves (Chinese cabbage recommended)

Dipping Sauce

• 1 tbsp fish sauce
• 1 tbsp sugar
• 1 tbsp rice wine vinegar
• 1 birdseye chilli, finely chopped
• 1/2 lime, juiced
• 5 tbsp boiling water

Instructions

1. Prepare the filling: In a large bowl, combine pork mince, minced garlic, sliced green chilli, grated carrots, chopped coriander and mint leaves, sugar, fish sauce, rice wine vinegar, and chopped vermicelli noodles. Mix thoroughly with chopsticks until well incorporated. Fry a small spoonful to test seasoning and adjust with more herbs, fish sauce, vinegar, or sugar as desired. Set aside.
2. Blanch the cabbage leaves: Bring a pan of water to a boil over high heat. Add 6 cabbage leaves at a time and blanch for a few minutes until the white parts soften. Remove gently and set aside to cool on a clean surface or plate.
3. Assemble the rolls: Place a cooled cabbage leaf flat. Spoon a portion of filling on the white stem end, then roll up the leaf, forming a tight log. Do not worry about tucking in the sides—these will hold during frying. Repeat with the remaining leaves and filling. Fry any leftover filling separately to serve alongside.
4. Cook the rolls: Heat a non-stick frying pan over medium heat and lightly oil it. Add the cabbage rolls (in batches if needed). Cover and fry for 4 minutes. Flip the rolls, pour 50-100ml water around them, cover again, and cook for an additional 10 minutes or until the water evaporates and the rolls are cooked through.
5. Prepare the dipping sauce: In a small bowl, combine fish sauce, sugar, rice wine vinegar, chopped birdseye chilli, lime juice, and boiling water. Stir well and adjust seasoning if needed. Set aside.
6. Serve: Remove the cooked cabbage rolls from the pan and plate them. Serve hot with the prepared dipping sauce on the side. Enjoy your Vietnamese-inspired cabbage rolls!

Notes

• If you prefer a spicier dish, increase the amount of birdseye chilli in the filling and dipping sauce.
• Chinese cabbage works best for its tender leaves; regular cabbage can be used but may require longer blanching.
• Chopping the vermicelli noodles after cooking prevents them from clumping and helps even filling distribution.
• Leftover filling can be pan-fried separately as a tasty side or snack.
• Covering the pan while frying helps steam the rolls evenly and keeps them moist.

Keywords: Vietnamese cabbage rolls, pork mince cabbage rolls, Asian stuffed cabbage, Vietnamese appetizers, pan-fried cabbage rolls