Susie's Cabbage Leaf Spring Rolls
2015-05-19 20:41:02
Serves 4
A wheat free spring roll, good as a starter or part of a light meal.
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Prep Time
30 min
Ingredients
- Dash Sesame oil
- 2 Shallots - finely chopped
- 3 Cloves Garlic - finely chopped
- One whole Green Cabbage
- 1 tin Coconut Milk
- 1 Red Chilli - Finely chopped
- 1/2 pack Vermicelli Rice Noodles or Bean Thread Glass Noodles
- 2 Carrots
- 1 Yellow Pepper
- 5 Spring Onions
- Handful fresh Coriander - finely chopped
Instructions
- Saute the shallots & garlic in the sesame oil with a pinch of salt.
- Add the tin of coconut milk and the red chilli and simmer.
- Peel the outer leaves of the cabbage, preferably fresh green ones, and remove just the thickest stem part from the whole leaf (cutting a v shape)
- Dunk each leaf individually in the coconut broth and remove when soft - its doesnt take long, they should be just cooked, soft not soggy.
- Set cooked leaves aside and julienne, as finely as possible, the carrot, the pepper, some of the white inner cabbage, and the spring onions. Add or swop any veggies you prefer.
- Return the coconut broth to a simmer and add the noodles, then the vegetables. Again this is a quick cook, up to 2 mins, the noodles must be soft and veg still crunchy.
- Drain the veg and noodles from the broth. (Keep the broth to make a peanut satay dip later if you like).
- Time to roll up! On each cabbage leaf place a line of the filling about a 3rd down. Roll them up like tiny tortillas - roll the top overto cover the filling, then roll the sides in, then roll down again until complete. Sounds complicated but it really isn't! Have fun improving your method.
- Cabbage rolls do not stick together unlike 'traditional' spring rolls so they will need holding together. We used the centre spine of a palm leaf in Tonga, but you could use a toothpick or something else creative.
Notes
- Best served with a sweet spicy dipping sauce, soya sauce or tasty peanut satay. Enjoy.
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