Crispy Potato Chinese Cabbage Rolls: A Quick And Tasty Second Course

Potato cabbage rolls are a warm stack of pan-fried cabbage rolls, and each one is a neat parcel of mashed potato and melting cheese wrapped in a cabbage leaf. It makes for a speedy, satisfying second course that’s surprisingly delicious. These rolls are a dish that’s both family-friendly and great for guests.

You can serve them with a bright yoghurt-herb dip or a slick of tomato sauce for a weeknight dinner that feels special.

What are Crispy Potato Cabbage Rolls?

Cabbage rolls are parcels of filling in cabbage leaves. The filling is a creamy mashed potato mixed with seasoning and cheese, then breadcrumb-coated and pan-fried. The recipe leans on Chinese, also known as Napa cabbage leaves, for their large, pliable shape and delicate texture.

This is a fast Asian inspired adaptation, no long simmering required, just boiling, rolling, breading, and frying.

Pro Tips for the Best Cabbage Rolls

• Use the largest, intact leaves you can salvage, as they’re easier to fill and roll. Trim the thickest part of the rib so the leaf folds neatly.
• Dry the blanched leaves thoroughly so the coating adheres and oil doesn’t splatter.
• Mash the potatoes while still warm for the smoothest filling. If the mash is too dry, stir in 1-2 tbsp milk or cream.
• Chill the filling for about 15 minutes if it’s too soft, because a firmer filling holds its shape better inside the roll.
• Press the rolls gently after breading to compact them slightly. This helps keep them from unrolling while frying.

Frequently Asked Questions

Can I bake these instead of frying?

For a lower-fat option, brush the rolls with a little oil and bake at 200°C (400°F) for 20 minutes, turning once, until golden and crisp.

Can I make these ahead?

You can assemble and refrigerate the rolls before baking for up to 24 hours. Bread and fry them just before serving for the best crispness.

How to Store Leftovers

Cooled leftovers can be stored in the refrigerator for up to 3 days. Reheat in an oven for about 12 minutes, or in a skillet over medium-low heat until warmed through.

How to Make Crispy Potato Chinese Cabbage Rolls

Step 1

Step 1

Place the peeled potatoes in a pot with water, boil for 15 minutes, and remove from the stove.

Place the peeled potatoes in a pot with water, boil for 15 minutes, and remove from the stove.

Step 2

Step 2

Mash the potatoes in a bowl and mix in salt and pepper.

Cut Chinese cabbage into leaves, pour boiling water over them, and leave for 20 minutes.

Step 3

Step 3

Pass each roll in flour and dip into beaten eggs.

Mash the potatoes in a bowl and mix in salt and pepper.

Step 4

Step 4

Then coat the rolls in breadcrumbs, pressing lightly so the crumbs stick, and pour oil into a pan.

Lay a cabbage leaf flat on a board, spread the mashed potato mixture, and add cheese. Fold the sides of the leaf over the filling, then roll from the base to the tip.

Step 5

Step 5

Serve with yoghurt, tomato sauce, or a simple dip.

Pass each roll in flour and dip into beaten eggs.

Step 6

Step 6

Then coat the rolls in breadcrumbs, pressing lightly so the crumbs stick, and pour oil into a pan.

Step 7

Step 7

Add the rolls in a single layer and fry for a couple of minutes per side, turning carefully, until all sides are golden brown.

Step 8

Step 8

Serve with yoghurt, tomato sauce, or a simple dip.