Best Chicken N Rice Filled Cabbage Rolls Recipes

BAKED CHICKEN AND VEGETABLE RICE PAPER ROLLS

Baked Chicken and Vegetable Rice Paper Rolls image

There are many delicious options for sauce for these rice paper rolls. We used a mixture of VH® plum sauce and vindaloo.

Provided by The Pynns

Categories Egg Rolls

Time 55m

Yield 6

Number Of Ingredients 11

Ingredients

1 teaspoon vegetable oil, divided
2 teaspoons sesame oil
2 cloves garlic, minced
2 teaspoons minced fresh ginger
2 cups shredded cooked chicken
1 cup shredded cabbage
1 large carrot, finely shredded
2 tablespoons soy sauce
2 tablespoons dry garlic sauce
½ cup cooked jasmine rice
12 medium (blank)s rice paper sheets

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Brush a large baking pan with 1/2 teaspoon vegetable oil and set aside.
Heat sesame oil in a large skillet over medium-high heat. Add garlic and ginger and saute, 1 to 2 minutes. Add cooked chicken, cabbage, carrot, soy sauce, and dry garlic sauce. Cook and stir until vegetables are soft, 2 to 3 minutes. Mix in cooked rice. Keep on low heat while preparing the rice papers.
Wet a cloth with warm water and place one rice paper sheet inside. Wrap completely and let soften, about 1 minute. Add 1/4 cup of the chicken mixture to the middle of the rice paper sheet. Fold both ends in and roll from one side to the other. Place wrapped roll onto the prepared baking sheet.
Repeat the wetting, filling, and wrapping process to make remaining rice paper rolls. Brush rolls with remaining vegetable oil.
Bake in the preheated oven for 10 minutes, then turn over to bake for an additional 10 minutes.

Nutrition Facts : Calories 137.3 calories, Carbohydrate 6.6 g, Cholesterol 35 mg, Fat 5.9 g, Fiber 0.8 g, Protein 13.8 g, SaturatedFat 1.3 g, Sodium 340.9 mg, Sugar 1.2 g

ASIAN CHICKEN CABBAGE ROLLS

Asian Chicken Cabbage Rolls image

Found this in a flyer for Canadian Chicken farmers, tried it last week and they are good! Packed with flavour, nutrition and value for your money, 1 lb minced chicken feeds 6!

Provided by Derf2440

Categories One Dish Meal

Time 1h33m

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

1 head cabbage
1 teaspoon sesame oil
4 green onions, sliced
2 garlic cloves, smashed
2 teaspoons minced gingerroot
1 1/2 cups coarsely chopped mushrooms (about 4 oz)
1 lb lean ground chicken
1 small sweet red pepper, diced
1/2 cup chopped fresh coriander
2 tablespoons soy sauce
1/4 teaspoon hot pepper sauce
3/4 cup cooked rice
1 egg, beaten
1 1/2 cups chopped canned tomatoes
1/3 cup rice vinegar
1/4 cup packed brown sugar (I use brown sugar twin)
1/4 cup soy sauce
1/4 cup oyster sauce
1 tablespoon minced gingerroot
1 1/2 teaspoons sesame oil

Steps:

Using sharp knife, remove core from cabbage.
In a large pot of boiling salted water, blanch cabbage for 10 to 15 minutes or until leaves are softened.
With tongs, remove and chill in cold water; set aside on towel, core down, to drain.
Filling: In large nonstick frypan, heat oil over medium high heat; cook onions, garlic and ginger, stirring, for 3 minutes.
Add mushrooms; cook stirring, for 5 minutes or until liquid is evaporated.
Add chicken; cook, stirring and breaking up with wooden spoon, for about 5 minutes or until no longer pink.
Add red pepper, coriander, soy sauce and hot pepper sauce; cook, stirring, for 1 minute.
Remove from heat; stir in rice.
Let cool slightly.
Stir in egg.
Working from core end of cabbage, carefully remove 12 leaves, trim off coarse backbone.
Spoon about 1/3 cup filling onto each leaf.
Fold end and sides over filling; roll up.
Place rolls in single layer in large casserole dish.
Sauce: In bowl, stir together tomatoes, vinegar, sugar, soy and oyster sauces, ginger and sesame oil.
Pour over cabbage rolls.
Cover and bake in 350°F oven for 40 minutes.
Uncover and baste with sauce; cook, uncovered for 20 minutes longer or until sauce is bubbling and rolls are tender.