Vegetable Rolls Recipe
Jade Vegetable Rolls are a vibrant and healthy dish, combining tender Chinese cabbage leaves with fresh yellow peppers, carrots, spinach, and enoki mushrooms. Wrapped in a delicate oyster sauce glaze, this dish is both nutritious and visually stunning, adding a splash of color to any meal.
10 Comments
Mastering a few essential techniques will help you easily create these rolls while ensuring that each one is perfectly shaped and delicious.
1.Ingredient Selection & Substitutions
Chinese Cabbage: This is the best choice due to its large, tender leaves. If unavailable, Savoy cabbage is a good alternative, though slightly firmer.
Yellow Pepper & Carrots: These add bright colors and a crisp texture. If yellow peppers are unavailable, substitute with red peppers for a similar sweetness. Zucchini strips can replace carrots for a fresh twist.
Enoki Mushrooms: These add a delicate flavor and texture. If you can’t find them, thinly sliced regular mushrooms work well as a substitute.
Spinach: Baby spinach is ideal, but if unavailable, baby bok choy offers a similar texture and flavor.
2.Cooking Tools & Alternatives
Pot: A deep pot is ideal for blanching vegetables, ensuring they’re fully submerged. If you don't have one, a large frying pan or saucepan can work, as long as you use enough water.
Slotted Spoon or Strainer: These help you retrieve the vegetables without damaging them. If you don’t have these, carefully use chopsticks or a fork.
Sharp Knife & Cutting Board: A sharp knife ensures clean cuts on your vegetables. If your knife isn’t sharp enough, a vegetable peeler can help slice peppers and carrots neatly.
3.Blanching Techniques
Timing: Blanch Chinese cabbage leaves for 30 seconds to 1 minute until soft. Spinach and enoki mushrooms require only 10-15 seconds. Keep the water boiling to quickly cook the vegetables while preserving their color and nutrients. For extra control, you can immediately transfer the blanched vegetables to ice water to stop the cooking and maintain texture.
After Blanching: Drain the vegetables thoroughly after blanching, gently pressing out excess water, especially from the Chinese cabbage leaves, to prevent sogginess during rolling.
4.Rolling Techniques
Tight Rolls: Place the filling on the wide end of the Chinese cabbage leaf and roll tightly, ensuring each layer is secure. After rolling, you can wrap the roll in plastic wrap for a few minutes to help it hold its shape.
Trimming: If the ends of the rolls are uneven or too long, trim them with a knife to create a uniform, attractive appearance for serving.
5.Sauce Preparation Techniques
Consistency: Slowly add the cornstarch mixture while stirring the sauce to avoid lumps. The sauce should be smooth and thick enough to coat the rolls without being overly sticky. If the sauce is too thin, add a bit more cornstarch. If you don’t have oyster sauce, substitute it with soy sauce and a pinch of sugar to achieve a similar savory flavor.
6.Plating Tips
Standing Rolls: Place the rolls upright on a plate to showcase the colorful layers inside. For added presentation, you can lay a few blanched spinach leaves or carrot strips at the base. If the rolls are not firm enough, use a little sauce to anchor them in place on the plate.
7.More Delicious Vegetable Recipes
If you enjoyed this delightful Jade Vegetable Rolls recipe, you won’t want to miss out on these other fantastic vegetable dishes. These simple, crowd-pleasing recipes are perfect for your next gathering!
Chinese Cabbage Recipes: Discover a variety of dishes featuring tender Chinese cabbage, a versatile ingredient that adds freshness to any meal.
King Oyster Mushroom Recipe: Learn how to make the most of King Oyster mushrooms with these savory and satisfying recipes that highlight their meaty texture.
Healthy Mixed Vegetable Hot Pot: Warm up with this nutritious and comforting hot pot, packed with a colorful mix of vegetables. It’s a great way to enjoy a hearty, healthy meal.
With these detailed tips, even beginners can confidently prepare Jade Vegetable Rolls that are not only delicious but also visually appealing, making your dish the star of any meal.
INGREDIENTS
MAIN INGREDIENTS
- 8 Chinese cabbage leaves, stems removed
- 1/2 yellow bell pepper, seeds removed, sliced into strips
- 1 carrot, julienned
- 1 handful enoki mushrooms, roots removed
- 6 spinach leaves, stems removed
ACCESSORIES
- 1/2 teaspoon salt
- 1 small dish of oyster sauce
- Cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of water)
DIRECTIONS
STEP 1
Prepare the Vegetables:
Start by removing the stems from the Chinese cabbage leaves and set them aside.
Cut the yellow bell pepper into strips after removing the seeds.
Julienne the carrot into thin strips.
Trim the roots off the enoki mushrooms.
Remove the stems from the spinach leaves.
STEP 2
Blanch the Vegetables:
Bring a pot of water to a boil. Add the Chinese cabbage leaves and cook until they soften. Remove and set aside.
In the same boiling water, add the spinach leaves and cook until softened. Remove and set aside.
Add the enoki mushrooms to the boiling water and cook until they soften. Remove and set aside.
STEP 3
Make the Sauce:
In a clean pot, pour in fresh water and bring it to a boil.
Add 1/2 teaspoon of salt and a small dish of oyster sauce. Stir until the sauce is well combined.
Gradually pour in the cornstarch slurry while stirring continuously. Cook until the sauce thickens to your desired consistency. Remove from heat.
STEP 4
Assemble the Rolls:
Lay out one blanched Chinese cabbage leaf on a clean surface.
Place a small amount of carrot strips, yellow bell pepper strips, enoki mushrooms, and spinach in the center of the leaf.
Roll the Chinese cabbage leaf around the filling tightly. Trim the ends if necessary to create even rolls.
STEP 5
Serve:
Stand the Chinese cabbage rolls upright on a serving plate.
Pour the prepared sauce over the top of the rolls.
Your beautiful and delicious Jade Vegetable Rolls are now ready to serve!
Recipe analyzer
- Recipes: Vegetable Rolls Recipe
- Main Ingredients:8
- Servings per recipe:1
- Servings size:186 g
-
Energy (calories)：27 kcal
-
Protein：0.67 g
-
Fat：0.16 g
Why gray?
-
Carbohydrates：6.24 g
-
Protein: 7%2 kcal
-
Fat: 5%1 kcal
-
Carbohydrates: 88%24 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
10 REVIEWS