Food & Cooking Recipes Appetizers Napa Rolls Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 26, 2018 Print Rate It Share Share Tweet Pin Email Yield: 20 Ingredients 20 medium to large napa cabbage leaves (from 1 medium head) 1 medium red bell pepper, cored, seeded, and julienned (1 cup) 2 medium carrots, peeled and julienned (1 cup) ½ daikon, peeled and julienned (1 cup) 20 sprigs fresh cilantro 40 leaves fresh mint ¾ cup sweet chili sauce Juice of 3 limes (about 1/3 cup) Directions Bring a medium stockpot of water to a boil. Add cabbage leaves, and blanch until pliable, 1 to 2 minutes. Remove from water, and pat dry. Place one cabbage leaf on work surface. Top stem end of leaf with a few pieces of red pepper, carrot, and daikon, a sprig of cilantro, and 2 mint leaves. Beginning at stem end, roll up leaf to enclose vegetables. Repeat with remaining leaves and vegetables. In a small bowl, whisk together sweet chili sauce and lime juice to make a dipping sauce. Serve with cabbage rolls. Rate it Print