Best Chinese Cabbage Rolls Recipes

SHERRYL'S CRISPY CHINESE CABBAGE EGG ROLLS

Steps:

• Heat canola oil in deep fryer on highest temp (400 degrees). Heat 2 Tblsp. oil in wok over medium-high temp. Stir fry onion, ginger and garlic until onion is soft, but not browned, about 5 minutes. Add cabbage, bean sprouts and carrots; stir fry until all vegetables are softened, about 5 minutes. Remove from heat, add cooked cellophane noodles, soyc sauce, apple juice (or wine) and honey and toss well. Place mixture in a colander and set over a bowl to drain off excess moisure. Stack 24 eggroll wrappers on a dry countertop. Cover with a damp towel. Have a small bowl of water ready. Have wrapper face you so it looks like a "diamond" shape, with points of wrapper at the top, bottom and sides. Spoon 1/4 cup drained filling onto center of each wrapper and spread out filling to look like a 4" long cylinder shape. Fold bottom point of wrapper up to cover filling and tuck around filling, then fold each side in. Moisten top "flap" edges with water and tightly roll up in a cylinder shape and seal. Be sure it is rolled tightly and is properly sealed or it will pop open during deep frying. Deep fry until golden and crisp. Drain on paper towels and serve with your favorite sweet and sour sauce.

CHINESE CABBAGE ROLLS

Steps:

• combine the turkey and marinade ingredients in a large bowl; mix well, cover, and refrigerate for 30 minutes. soak the mushrooms in warm water to cover for 30 minutes;drain. cut off and discard the stems and coarsely chop the caps. add the mushrooms and the remaining stuffing ingredients to the turkey, mix well and set aside. combine the sauce ingredients in a small bowl; set aside.
• cook the cabbage leaves in a large pot of boiling water until they are limp, about 2 minutes. drain, rinse under cold running water, and drain again. to stuff each leaf mound 1/8 of the stuffing at the stem end, foldthe bottom of the leaf over the stuffing, then fold over the right and left sides; roll the whole package over once to enclose the stuffing.
• place a 10-inch frying panover high heat until hot. add the vegetable oil, swirling to coat the bottom of the pan. add the ginger;cook, stirring, until fragrant, about 10 seconds. remove the pan from the heat and arrange the cabbage rolls seam side down in a single layer in the pan. pour the sauce over the rolls. return the pan to medium-low heat; cover and simmer for 25min.
• lift the rolls out with a slotted spoon and transfer them to a serving platter. add the cornstarch solution to the pan juices; cook, stirring, until the sauce boils and thickens. pour the sauce over the rolls and sprinkle with green onion. serve with hot brown rice.