Pan-Fried Chinese Cabbage Rolls offer a clean approach to turning certain ingredients into a satisfying main dish. Tender Chinese cabbage leaves are blanched and filled with a seasoned mixture of ground pork, potato, onion, and garlic, then wrapped, breaded, and fried until crisp.
This recipe is ideal for anyone who enjoys straightforward preparation, familiar flavors, and a neatly presented dish suitable for both everyday meals and entertaining.
What are Pan-Fried Chinese Cabbage Rolls?
Cabbage rolls are parcels of seasoned filling wrapped in cabbage leaves. This recipe uses Chinese (napa) cabbage for its pliable, slightly sweet leaves, and a filling made from ground pork and grated potato. Unlike baked or stewed versions, these are pan-fried after being breaded, producing a crunchy exterior like a croquette and a tender, juicy interior.
Stuffing vegetables and wrapping them in leaves is a worldwide comfort-food technique, from dolmas to golabki, adapted to local ingredients and tastes.
Pro Tips for the Best Cabbage Rolls
- Blanching just right in 2-3 minutes in boiling water softens napa cabbage leaves while keeping them sturdy enough to roll. Shock them in cold water to stop cooking if you’re prepping ahead.
- Salt and massage the chopped remaining leaves, and squeeze the grated potato to remove excess water. This will prevent a soggy filling.
- Lightly frying the raw meat mixture helps develop flavor and ensures the pork is fully cooked inside the roll before the final breading and frying.
Frequently Asked Questions
What kind of cabbage is best for these rolls?
Chinese (napa) cabbage is ideal, as its leaves are large, soft, and slightly sweet. Regular green cabbage can be used, but you’ll need to blanch longer and pick bigger outer leaves.
Do the rolls need to be cooked before breading?
Yes. This recipe lightly pan-fries the filling first to develop flavor and ensure the pork is cooked through. That makes the final deep-fry a quick crisping step rather than full cooking.
How do I stop the rolls from falling apart while frying?
Make sure the cabbage leaf is wrapped tightly with ends tucked under, the filling is not overstuffed, and the oil is hot enough so the coating seals quickly. Chilling the wrapped rolls 15 minutes before breading also helps.
How to Store Cabbage Rolls
Store cooked rolls in an airtight container in the fridge for up to 3 days. Reheat in the oven at 392°F/200°C (400°F) for 8-10 minutes for best crispness. Avoid storing breaded rolls on paper towels, and use a rack so steam doesn’t soften the crust.
Ingredients
How to Make Pan-Fried Chinese Cabbage Rolls
Remove the outer whole leaves from the cabbage and submerge those whole leaves in the boiling water for 2-3 minutes until pliable. Drain and set aside on a towel to dry.
Remove the outer whole leaves from the cabbage and submerge those whole leaves in the boiling water for 2-3 minutes until pliable. Drain and set aside on a towel to dry.
With the remaining cabbage stem and smaller leaves, chop them finely. Sprinkle with a pinch of salt and massage the chopped leaves for a minute to help release excess water.
With the remaining cabbage stem and smaller leaves, chop them finely. Sprinkle with a pinch of salt and massage the chopped leaves for a minute to help release excess water.
Mix pork, minced garlic, finely chopped onion, the chopped cabbage, breadcrumbs, salt, and pepper.
Mix pork, minced garlic, finely chopped onion, the chopped cabbage, breadcrumbs, salt, and pepper.
Add the filling mixture and cook, stirring, until the pork is no longer pink.
Mix in the potatoes and add oil to a frying pan over medium heat.
Lay a blanched cabbage leaf flat on your work surface, stem end toward you, and spoon the filling near the stem end. Roll away from you to form a neat parcel and tuck the ends.
Add the filling mixture and cook, stirring, until the pork is no longer pink.
Lightly dust each roll in cornstarch and dip into beaten egg,
Lay a blanched cabbage leaf flat on your work surface, stem end toward you, and spoon the filling near the stem end. Roll away from you to form a neat parcel and tuck the ends.
Then roll in breadcrumbs to coat evenly. Heat vegetable oil in a deep skillet and add the rolls.
Lightly dust each roll in cornstarch and dip into beaten egg,
Fry until golden per side and remove with a slotted spoon, drain, and serve.
Then roll in breadcrumbs to coat evenly. Heat vegetable oil in a deep skillet and add the rolls.
Fry until golden per side and remove with a slotted spoon, drain, and serve.
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