Napa Cabbage Rolls (Shrimp & Pork) – Easy and Low-Carb!
I grew up eating all kinds of dumplings and buns, but sometimes I just want something lighter and easier on the stomach. That’s when Napa cabbage rolls come in. They’re delicate, juicy, and a wonderful low-carb alternative to dumplings — without losing any of that comforting flavor.
Instead of a wrapper, I use tender Napa cabbage leaves. Comparing to green cabbage, they’re naturally soft, slightly sweet, and become pliable after just a quick blanch. Rolled up with a shrimp and pork filling, then steamed until tender, these little parcels are one of my favorite cozy meals.
Another reason I love this dish is how versatile it is. You can switch up the filling with chicken, beef, or even tofu, and fold in whatever vegetables you have on hand. They also freeze beautifully, so you can always have a batch ready to steam and serve with a quick sauce.
How to Make Napa Cabbage Rolls
These Napa cabbage rolls are one of those dishes that look elegant on the table but are actually very easy to make. Whether you enjoy them fresh from the steamer or keep a batch ready in the freezer, they’re a comforting dish that never disappoints.
For the filling:
- 150g ground pork
- 150g shrimp, roughly chopped
- 1 tsp ginger, minced or grated
- 1 tbsp soy sauce
- ¼ tsp salt
- ¼ tsp white pepper
- 1 egg
- 1 tbsp cornstarch
- 1 tbsp sesame oil (or neutral oil like canola)
- 1 green onion, finely chopped
- 100g carrot (about ½ medium), shredded
- ⅓ cup corn
For the sauce:
- 1 tbsp oil
- 3 garlic cloves, finely minced
- ½ tbsp soy sauce
- ½ tbsp oyster sauce
- 1 tsp cornstarch
- 3–4 tbsp juice from steaming the napa cabbage rolls (or water)
Step-by-Step Instructions
1. Make the filling: In a large bowl, combine the ground pork, shrimp, ginger, soy sauce, white pepper, salt, and sesame oil. Mix in one direction until the mixture becomes sticky and binds together.
2. Add the vegetables: Fold in the green onion, shredded carrot, and corn. Keep the filling chilled while preparing the cabbage.
3. Prepare the cabbage: Cut off the bottom third of a Napa cabbage and separate the leaves. Wash thoroughly. For more pliable leaves, blanch them in boiling water with ½ tbsp salt for 30–60 seconds, then shock in cold water. Drain well.
4. Wrap the rolls: Place a spoonful of filling at the base of each cabbage leaf. Roll once to cover the filling, fold in the sides, and continue rolling tightly, just like a spring roll. You should get about 12–15 rolls.
5. Steam: Arrange the rolls on a plate in a single layer (or two at most). Steam over medium-high heat for about 10 minutes, then save the steaming liquid for the sauce.
6. Make the sauce: Heat oil in a small pan and sauté garlic until fragrant and lightly golden. Add soy sauce and oyster sauce. Mix cornstarch with the reserved steaming liquid (or water) and pour it in. Stir until the sauce thickens.
7. Finish & serve: Pour the sauce over the cabbage rolls. Garnish with chopped green onion or sliced Thai chili for a bit of heat. For an extra touch, drizzle with hot neutral oil to sizzle the sauce before serving.
A few cooking tips
If you try this recipe, let me know in the comments or tag @thecrystalcookbook on social media. Be sure to follow me on Pinterest, Instagram, Tiktok and Youtube! Happy cooking!
Napa Cabbage Rolls with Shrimp & Pork
Equipment
- 1 steamer
Ingredients
- 1 napa cabbage Use bagger leaves
For the filling:
- 150 g ground pork
- 150 g shrimp roughly chopped
- 1 tsp ginger minced or grated
- 1 tbsp soy sauce
- ¼ tsp salt
- ¼ tsp white pepper
- 1 egg
- 1 tbsp cornstarch
- 1 tbsp sesame oil or neutral oil like canola
- 1 green onion finely chopped
- 100 g carrot about ½ medium, shredded
- ⅓ cup corn
For the sauce:
- 1 tbsp oil
- 3 garlic cloves finely minced
- ½ tbsp soy sauce
- ½ tbsp oyster sauce
- 1 tsp cornstarch
- 3 –4 tbsp juice from steaming the cabbage rolls or water
Instructions
- Make the filling: In a large bowl, combine the ground pork, shrimp, ginger, soy sauce, white pepper, salt, and sesame oil. Mix in one direction until the mixture becomes sticky and binds together.
- Add the vegetables: Fold in the green onion, shredded carrot, and corn. Keep the filling chilled while preparing the cabbage.
- Prepare the cabbage: Cut off the bottom third of a Napa cabbage and separate the leaves. Wash thoroughly. For more pliable leaves, blanch them in boiling water with ½ tbsp salt for 30–60 seconds, then shock in cold water. Drain well.
- Wrap the rolls: Place a spoonful of filling at the base of each cabbage leaf. Roll once to cover the filling, fold in the sides, and continue rolling tightly, just like a spring roll. You should get about 12–15 rolls.
- Steam: Arrange the rolls on a plate in a single layer (or two at most). Steam over medium-high heat for about 10 minutes, then save the steaming liquid for the sauce.
- Make the sauce: Heat oil in a small pan and sauté garlic until fragrant and lightly golden. Add soy sauce and oyster sauce. Mix cornstarch with the reserved steaming liquid (or water) and pour it in. Stir until the sauce thickens.
- Finish & serve: Pour the sauce over the cabbage rolls. Garnish with chopped green onion or sliced Thai chili for a bit of heat. For an extra touch, drizzle with hot neutral oil to sizzle the sauce before serving.
Notes
- Binding the filling: Mixing the pork and shrimp in one direction helps the proteins bind, giving the filling that bouncy, juicy texture similar to dumplings.
- Customizable veggies: Swap the carrot and corn for mushrooms, cabbage, or even water chestnuts for extra crunch.
