Green cabbage spring rolls and peanut sauce

Singlemade: veggie springrolls from green cabbage with homemade peanut sauce

I love spring rolls, but they’re not that easy to make. The rolls are difficult to find in a regular supermarket and I have to admit I’m not too great at folding them. I don’t have a deep frier either and even though you can use a frying pan with a lot of grease, it’s just not that healthy. In other words, plenty of excuses never to make my own spring rolls. :-p

That changed when I replaced regular rolls with green cabbage leaves! They’re easy to find when they’re in season, je don’t have to fry them and they are rich in vitamins. And because folding’s still a problem, we apply the wrap-technique. Peanuts! And sticking to that theme, we’re serving a homemade peanut sauce alongside.

This is a veggie (almost vegan) recipe, but feel free to fry some strips of chicken.

Ps: green cabbage is another one of those vegetables that’s too big for a single, but it’s really versatile, like cauliflower or broccoli, so we’re using one green cabbage to make three completely different recipes!

  1. Green cabbage, tomato and mozzarella casserole

  2. Caesar salad with green cabbage

  3. Green cabbage and peanut sauce spring rolls

Singlemade: veggie springrolls from green cabbage with homemade peanut sauce

Print Recipe
Green cabbage spring rolls and peanut sauce
Green cabbage spring rolls and peanut sauce
Course Lunch, Main Dish
Cuisine Oriental
Prep Time 20 min
Servings
Ingredients
Course Lunch, Main Dish
Cuisine Oriental
Prep Time 20 min
Servings
Ingredients
Green cabbage spring rolls and peanut sauce
Instructions
The filling
  1. Boil some water to immerse the noodles in. As soon as the water boils, add the noodels with 2/3rds of the bouillon cube (or pour the glass noodles into a bowl, along with the bouillon, and pour in the water from the kettle). Make sure the noodles are fully submerged.
  2. Heat the wok pan over a high heat with a good dash of oil.
  3. As the wok heats, wash the leek.*** Remove the two outer leaves and cut off the roots. Dice into rings until about halfway through the light green foliage. Keep the dark foliage to make soup.
  4. Add the leek to the wok, stir and fry briefly. Add 5 tablespoons of the water from the noodles and crumble the remains of the bouillon cube over the leek. Leave to simmer over low heat and stir now and then. If needed, add another spoonful of noodle water.
  5. Meanwhile, make the peanut sauce.
  6. Mix 5 tablespoons of the noodle water with 1 tablespoon of peanut butter in a coffee cup and heat in the microwave oven for about 30 seconds. Mix until even. If the peanut butter doesn’t dissolve properly, zap it in the microwave for another 30 seconds.
  7. Strain the noodles and let them leak out.
  8. Add the noodles to the leek with 2 tablespoons of oyster sauce. Season to taste with some extra sauce or pepper and salt.
Folding the wraps
  1. Cut out most of the central vein from the cabbage leaves. Scoop about 1/3rd to 1/4th of the filling into the center of the leaves.
  2. Fold the round side of the leaf (opposed to the vein) inward and over the filling. Now close the roll by folding one side in and rolling everything over to the other side. If needed, trim the open end to make it easier to eat. Repeat. You can use a toothpick to keep them together to serve.
  3. Use the peanut sauce as a dip and enjoy! Ps: don’t be afraid to eat with your hands! 🙂
Recipe Notes

* Remove the dark green outer leaves and use the first light green ones. They’re still flexible and easy to fold, and not as tough as the outer ones. Try to find a cabbage that has as little of these loose dark green leaves as possible! 😉

** Glass noodles are from mungo beans and take only 5 minutes of soaking in hot water. They’re most commonly used in spring rolls and soup. Don’t confuse them with rice noodles. Those are thicker and need to be boiled. Glass noodles are easily found in the supermarket’s exotic department.

*** Washing a leek is easy. Cut off the root and about halfway the light green foliage (so the white part stays intact). Rinse the ends and shake off the excess water.

Tip: The filling is really basic, but you can go any way you want. Feel free to add some zucchini or mushrooms, or strips of chicken or beef.


Input Singlemade test panel

Nothing’s better than for a tester to surprise me with testing an extra recipe! Valerie didn’t only test the caesar salad, but tried out these spring rolls. She loves the peanut sauce, the oyster sauce, and the cabbage leave has a great taste when it’s warm from the noodles! She’ll be making some more soon!

Beau struggled to fold the rolls. The cabbage was inflexible and tough. She had to try at least five different ways! Anyhow: she loves the filling. She couldn’t find glass noodles, so she used rice noodles and added some extra veggies (bell peppers, mushrooms, avocado). And she didn’t know you could use bouillon to season like this!
Tip: The rice she made on the side really wasn’t necessary!

Pieter couldn’t find glass noodles either, so the used a rice vermicelli. He thought the cabbage leaves to be an original and really good. The peanut butter sauce was a bit too rich for him though.

Stephanie was surprised with the combination of leek with bouillon and oyster sauce. Yum!
Tip: Stephanie doesn’t have a microwave oven, but you can use a saucepan to make the peanut butter sauce. A little pinch of salt adds a little extra!
Tip: Stephanie wrapped the leaves into packages, rather than rolls. It was easier.

Because all the testers have indicated that the wrapping isn’t easy, we’re working on a visual aid. Coming soon: a Singlemade wrap video! 🙂


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Follow our Singlemade heroes into the fray and try this recipe! Share your Singlemade creations through #singlemade_it@singlemade of minne@singlemade.be!

Have fun cooking and… bon appétit! 🙂

Feel free to comment! ;-)