Napa Rolls



  • 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)


  1. 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.

  2. 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.

  3. In a small bowl, whisk together sweet chili sauce and lime juice to make a dipping sauce. Serve with cabbage rolls.

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