Napa Cabbage and Sausage Egg Rolls

These egg rolls are great when you’re wanting to switch up dinner a bit. You can always use vegan sausage instead of pork sausage! We are sure these will be a big hit at the table.

Napa Cabbage and Sausage Egg Rolls

These egg rolls are great when you’re wanting to switch up dinner a bit. You can always use vegan sausage instead of pork sausage! We are sure these will be a big hit at the table. 

  • Servings: 16 eggrolls
  • Difficulty: Easy
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Ingredients


1 Pound Pork Sausage
8 Cups Shredded Napa Cabbage
1 Cup Shredded Red Cabbage
1 Cup Shredded Carrots
¾ Cup Green Pepper, Thinly Sliced
¾ Cup Red Pepper, Thinly Sliced
3 Tablespoons Shallot, Minced
3 Cloves Garlic, Minced
1 Tablespoon Ginger, Minced
2 Tablespoons Lite Soy Sauce
2 Teaspoons Honey
1 ½ Teaspoons Dark Sesame Oil
½ – 1 Teaspoon Sriracha Sauce
2 Teaspoons Cornstarch, Divided
1 Tablespoon Water
16 Egg Roll Wraps
Canola Oil for Frying

Directions


  1. In a large skillet, brown the sausage until thoroughly cooked. Drain; set aside.
  2. Over medium-high heat sauté the peppers, carrots, and red cabbage in same large skillet used to brown sausage; sauté for 3-4 minutes. Lower heat to medium and add the napa cabbage, shallots, garlic and ginger to skillet with other vegetables; sauté to wilt another 3-4 minutes. Do not overcook vegetables; you want them a tender crisp in texture. Drain any excess moisture from vegetables. Combine sausage and vegetables in skillet; stirring to incorporate.
  3. In a small mixing bowl combine the soy sauce, honey, sesame oil, sriracha sauce, and 1 teaspoon of cornstarch. Whisk to incorporate. Pour sauce over sausage/vegetable mixture; stir to coat.
  4. In a small bowl, whisk together the reserved 1 teaspoon of cornstarch with the 1 tablespoon of water. To make egg rolls, lay one egg roll wrap on work surface to resemble a diamond. Place 3 to 4 tablespoons of sausage/vegetable mixture in middle – horizontally- of wrap. Dip a small pastry brush into cornstarch slurry and brush along edges of wrap; fold lower point over the filling and gently press along edges. Fold outer horizontal points inward towards center and roll towards top point. Repeat for other wraps.
  5. Heat 2-3 inches of oil in a deep pot or deep fat fryer to 350 degrees. Fry 3 to 4 egg rolls at a time for 2 to 3 minutes per side until golden brown. Drain egg rolls on baking sheet lined with paper towels then transfer to a wire rack. Serve with favorite dipping sauces.

Napa Cabbage Dumpling Wraps

Dumplings with a twist! Napa cabbage gives the flavorful pork filling a refreshing crunch. Not only is this recipe delicious, it’s also keto friendly and perfect too throw in the dinner rotation!

Dumplings with a twist! Napa cabbage gives the flavorful pork filling a refreshing crunch. Not only is this recipe delicious, it’s also keto friendly and perfect too throw in the dinner rotation!  

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Small Head Napa Cabbage

2 Tablespoons Canola Oil

1 Pound Ground Pork

3 Garlic Cloves, Minced

5 Scallions, Sliced Thinly

2 Inches Fresh Ginger, Peeled And Minced

½ 1 Teaspoon Crushed Red Pepper Flakes, To Taste

3 Tablespoons Soy Sauce

2 Eggs, Whisked

1 Bunch Fresh Cilantro, Minced

Directions

  1. Remove the 10 largest cabbage leaves from the head of napa. Trim the tough ends off the leaves (about 1-2 inches from the bottom).
  2. Thinly slice the remaining cabbage leaves, so you have about 2 cups of shredded cabbage (you may not need the entire cabbage).
  3. Heat the oil in a large skillet over medium heat. Add the pork and cook, breaking it up into small pieces with a wooden spoon, for about 3 minutes. It doesn’t have to be cooked all the way through. Add the shredded cabbage, garlic, scallions, ginger, and red pepper flakes and cook until the cabbage softened about 5 minutes. Stir in the soy sauce. 
  4. Reduce the heat to medium-low and push the pork mixture to one side of the skillet. Add in the eggs and quickly stir them into the pork mixture until just combined. Turn off the heat. Season to taste with salt and red pepper flakes.
  5. Microwave the cabbage leaves for 30 seconds to one minute to soften. 
  6. To serve, fill the cabbage leaves with dumpling filling and garnish with fresh cilantro and sliced scallions. 

Napa Cabbage Salad with Persimmons and Feta

Crisp and crunchy Napa cabbage gets a makeover with a smoky and sweet chipotle dressing. The persimmons and toasted hazelnuts make this a perfect Fall salad!

Crisp and crunchy Napa cabbage gets a makeover with a smoky and sweet chipotle dressing. The persimmons and toasted hazelnuts make this a perfect Fall salad! 

  • Servings: 3
  • Difficulty: Easy
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Ingredients

½ Head Of Napa Cabbage 

3 Persimmons Sliced

2 Tablespoons of Hazelnuts, Toasted And Crushed

¼ Cup Of Feta Cheese

1 Teaspoon Chipotle Puree

1 Teaspoon Fig Jam

1 Teaspoon Dijon Mustard

1/2 Teaspoon Sherry Vinegar

1 Tablespoon grapeseed oil

½ Teaspoon Pepper

Salt To Taste

Directions

1.    First make the dressing by whisking the chipotle puree, fig jam, djon mustard, sherry vinegar, salt, and pepper. Slowly add in the oil in a slow and steady stream while constantly whisking.

2.    Shred the napa cabbage by cutting the leaves in very thin slices. Transfer to a large mixing bowl and toss with the vinaigrette. Transfer to a serving bowl or plate and arrange the persimmons nicely on the salad and 

Napa Cabbage Fresh Rolls

A springtime treat for the vegan in you. A delight that brings color and flavor to the plate and palette. Plus the almond sauce takes it to the next level.

napa cabbage rolls

A springtime treat for the vegan in you. A delight that brings color and flavor to the plate and palette. Plus the almond sauce takes it to the next level.

  • Servings: 8
  • Difficulty: easy
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Ingredients

 

Almond Sauce

⅓ Cup Creamy Almond Butter

1 Garlic Clove, Minced or Grated

½  Teaspoon Sriracha

1 Tablespoon Soy Sauce

1 Lime, Juiced

1 Teaspoon Honey or Maple Syrup

Salt, to Taste

¼ Cup Chopped Almonds

 

Fresh Rolls

8 leaves napa cabbage

2 carrots, peeled and cut into small matchsticks or peeled into ribbons with a peeler

1 cucumber, sliced into matchsticks or peeled into ribbons with a peeler

½ red bell pepper, sliced thinly

½ yellow bell pepper, sliced thinly

4 scallions, sliced thinly

¼ cup basil leaves

Directions

  1. To make the almond sauce, add all ingredients except the chopped almonds to a small bowl and combine with a fork until smooth. Alternatively, you can add all of the ingredients except the chopped almonds into a food processor or blender and blend until smooth. Taste and adjust seasoning with more soy sauce, chili sauce, honey, and/or lime juice.
  2. Pull apart the cabbage leaves, rinse and pat dry. Lay the leaves flat on a working surface. Fill each leaf with a few strips of carrot, cucumber, and bell pepper. Sprinkle with herbs and scallions. Roll the cabbage leaves tightly and seal with a toothpick if necessary.
  3. Serve with almonds sauce in a bowl for dipping, topped with chopped almonds.