Description
Tender Chinese cabbage leaves wrapped around a savory filling of mashed potatoes, peppers, and onions, then lightly fried to a crispy perfection. A flavorful vegetarian alternative to traditional egg rolls.
Ingredients
- 1 Chinese cabbage (whole, leaves separated)
- Water (enough to blanch the cabbage leaves)
- 4 new potatoes, boiled and mashed
- 1 red onion, finely chopped
- 2 colored peppers, finely chopped
- 2 chili peppers, finely chopped
- 1 tablespoon of salt
- Olive oil for frying
- 3 eggs
- 3 tablespoons of flour
- 100 grams breadcrumbs (about 1 cup)
Instructions
- Separate the cabbage leaves and blanch them in boiling water for 2–3 minutes until softened. Drain and set aside to cool.
- In a skillet, heat olive oil and sauté the chopped onion, colored peppers, and chili peppers until soft. Set aside.
- Boil the potatoes until tender, then mash them with the salt. Combine with the sautéed vegetables to form the filling.
- Take each cabbage leaf, place a portion of the filling in the center, and roll it up tightly like a spring roll.
- In separate bowls, prepare the flour, beaten eggs, and breadcrumbs.
- Dip each cabbage roll first in flour, then coat with egg, and finally cover with breadcrumbs.
- Heat olive oil in a large pan and fry the rolls until golden brown and crispy on all sides, about 3–5 minutes per side.
- Serve hot as a vegetable side dish or a main course.
Notes
- Make sure cabbage leaves are soft but not torn after blanching for easy rolling.
- Adjust chili peppers to control the spice level.
- Use gluten-free breadcrumbs and flour to make this dish gluten-free.
- Serve with a dipping sauce like sweet chili or garlic yogurt.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 95 mg
