Vietnamese-Inspired Cabbage Rolls Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
