Spicy Chicken Cabbage Rolls with Zesty Dipping Sauce
These Spicy Chicken Cabbage Rolls are the perfect dish if you’re searching for a filling, healthful, and flavourful supper. These rolls, which are wrapped in soft cabbage leaves and include crisp veggies, spicy spices, and delicate ground chicken, are a healthier option to dumplings or conventional wraps. A simple dipping sauce provides a tangy and spicy finishing touch, while the filling blends savoury soy and hoisin sauce with a scorching burst of sriracha and fresh ginger. These rolls make a creative appetiser for visitors or are ideal for a weekday supper. This dish is a blend of colourful Asian flavours that you won’t want to miss, plus it’s easy to create and full of nutrients.
Ingredients:
For the Filling:
- 1 pound ground chicken
- 1 tablespoon of soy sauce, or substitute with tamari for a gluten-free option.
- 1 tablespoon hoisin sauce
- 2 teaspoons sriracha or chili garlic sauce (adjust for heat preference)
- 2 teaspoons Olive oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 green onions, chopped
- 1 carrot, grated
- ½ cup water chestnuts, chopped (optional)
- 1 tablespoon rice vinegar
For the Dipping Sauce:
-
- 2 tablespoons soy sauce (or tamari)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon of sriracha sauce or chili garlic sauce for a spicy kick.
Get the cabbage leaves ready: Trim any thick stems before carefully removing the cabbage leaves. To make the leaves bendable and soft, blanch them in boiling water for two to three minutes. Rinse with cold water after draining. After patting dry, put away.
Prepare the filling. Heat the sesame oil in a big skillet over medium heat. Sauté the green onions, ginger, and minced garlic for one to two minutes, or until aromatic. Break up the chicken while it cooks, then add the ground chicken and heat until browned.
Add the soy sauce, hoisin sauce, sriracha (or chilli garlic sauce), and rice vinegar to the filling when the chicken has finished cooking. Coat the chicken with the sauces by giving it a good stir. Cook for a further two to three minutes after adding the chopped water chestnuts and grated carrot, if using. Take off the heat and let it to cool a little.To assemble the rolls, lay a dollop of the chicken mixture in the middle of a cabbage leaf that has been laid down flat. Tuck in the edges as you roll the leaf up from the bottom after folding the sides over the filling.
Cook the rolls by brushing a big pan with sesame oil and heating it over medium heat. After placing the cabbage rolls seam-side down in the pan, fry them for two to three minutes on each side, or until they are just beginning to brown. For a softer texture, you may also steam the rolls for ten minutes.
Serve: Present the heated cabbage rolls with the accompanying dipping sauce. Have fun!
In conclusion, these spicy chicken cabbage rolls are a great meal for any occasion since they have a lovely blend of robust flavours and fresh ingredients. They provide a pleasing blend of acidic, savoury, and spicy flavours and are nutritious and simple to make. These rolls will be a hit whether you’re preparing for a family meal or hosting guests. For an added spice, serve them with a simple dipping sauce. Savour a tasty, wholesome, enjoyable, and satisfying supper.
To prepare the dipping sauce, combine the sriracha, rice vinegar, sesame oil, and soy sauce in a small bowl. Taste and adjust the amount of spice.