TasteVN will guide you on how to cook nutritious and flavorful napa cabbage rolls with shrimp and fish, as well as mushroom rolls. These steamed dishes are incredibly easy and quick for every family’s meal. Let’s get cooking with TasteVN right now!
1. Napa cabbage rolls with shrimp and fish
Preparation
40 minutes
Difficulty
Easy
Ingredients for Napa cabbage rolls with shrimp and fish For 3 people
Fresh peeled shrimp 100 gr Grated snakehead fish 100 gr Napa cabbage 1 head Japanese green beans 6 pods Wood ear mushrooms 2 pieces Minced red chili 10 gr Fried onions 10 gr Chopped green onions 10 gr Minced garlic 10 gr Carrot 1 piece Minced shallots 10 gr Tapioca flour 5 gr Seasoning 10 gr (seasoning powder/ soy sauce/ sesame oil/ sugar/ ketchup/ chili sauce)
How to choose fresh and delicious shrimp
- When choosing shrimp, you should select those that are fresh with a transparent outer shell, having a slight smell of seawater, not fishy. Do not buy shrimp with dark patches or inconsistent colors, bruised, or slimy.
- Choose shrimp that have a slightly curved body, firm flesh but not unusually plump. The shell joints on the shrimp’s body should be flexible, not disjointed, and the head and body of the shrimp should be tightly attached, with the head not falling off the body.
- Fresh shrimp usually have their tails folded together. If the shrimp’s tail is spread out, it has likely been injected with chemicals or water to make it plump.
See more: How to choose fresh shrimp and how to preserve fresh shrimp in the refrigerator for a long time
-800x450-3-1.jpg "2 Ways to Cook Delicious and Easy-to-Make Shrimp and Fish Cabbage Rolls and Mushroom Rolls 3")
Tools needed
How to prepare Napa cabbage rolls with shrimp and fish
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Prepare the ingredients
Napa cabbage is washed clean and cut into sections. Prepare a pot or pan of boiling water, add 1 teaspoon of salt, then put the hard part of the cabbage in to boil until it becomes translucent, continue to add the leaves until it boils again, then take it out.
Green onions are washed clean and also briefly blanched.
Peeled shrimp, removing the head, legs, and tail, cleaned, make a small incision along the back to remove the shrimp vein; you gently squeeze the shrimp body to expose the vein a little, then pull it out by hand, and finally chop the shrimp into small cubes.
Wood ear mushrooms are soaked until expanded and chopped finely. Carrots are cut into sections about 5cm long, then sliced thinly.
Tips for properly soaking dried wood ear mushrooms
Before soaking, rinse the wood ear mushrooms in water to remove dirt.
Soak the wood ear mushrooms for 2 – 3 hours, do not soak for too long or overnight as it will produce toxins harmful to health.
Soak wood ear mushrooms in cold water, do not soak in hot water as it will generate many substances that are not good for health.
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Mixing the filling
Mix the fish paste and shrimp together, add chopped wood ear mushrooms, 1 tablespoon of chopped green onion and coriander, 1 teaspoon of chopped chili, 1 tablespoon of fried onion, 1/2 teaspoon of sesame oil, 1 teaspoon of seasoning powder, and 1/2 teaspoon of pepper.
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Shaping
Take a leaf of cabbage and place it on a flat surface, put sliced carrots in the middle, spread the filling evenly on the carrot slice, and place a green bean on top of the filling.
Roll the cabbage leaf tightly, using a blanched green onion to wrap around it for securing and enhancing aesthetics.
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Steaming the dish
Place the cabbage rolls in a steamer over high heat for 20 minutes, then turn off the heat and carefully take them out.
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Making the sauce
Mix and stir the steaming water from the cabbage with 3 tablespoons of soy sauce, 1 teaspoon of sugar, 1 teaspoon of ketchup, and 1 teaspoon of chili sauce.
Add chopped shallots and garlic to a hot oil pan, sauté until fragrant, then add the chopped chili peppers, reduce the heat, add the mixed sauce and diluted tapioca starch, gradually increase the heat until the sauce boils and thickens, then turn off the heat.
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Final product
The cabbage rolls with shrimp and fish feature soft cooked cabbage, a chewy and sweet filling, paired with a savory-sweet sauce. Eating them with hot rice is simply delightful!
2. Cabbage rolls with shiitake mushrooms
Preparation
40 minutes
Difficulty
Easy
Ingredients for Napa Cabbage Rolls with Shiitake Mushrooms Serves 3 people
Napa cabbage 1 piece Shiitake mushrooms 60 gr Carrot 1 piece Pickled radish 60 gr (salted radish) Ginger 1 piece Oyster mushrooms 60 gr (hen-of-the-woods mushrooms) Coriander 10 gr Cornstarch 5 gr Seasoning 10 gr (seasoning granules/ sugar/ soy sauce)
How to choose good shiitake mushrooms
- For fresh mushrooms: Choose those with bright colors, a distinctive aroma, and avoid those that are bruised or have a rotten smell. If the cut oozes a milky white substance, it’s a sign of poisonous mushrooms. Avoid mushrooms with dark spots or wrinkles at the tip, and do not select slimy mushrooms. Fresh mushrooms will have a thin paper-like veil on them. Choose mushrooms with a firm stem and uniform color.
- How to choose dried mushrooms: Choose those that are firm, not broken, bright in color, and without white mold spots. Select from reputable sources to purchase dried mushrooms to ensure safety.
How to prepare Napa Cabbage Rolls with Shiitake Mushrooms
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Prepare the ingredients
Cut the oyster mushrooms, shiitake mushrooms, and carrot into small pieces.
Soak the pickled radish in cold water for about 10 minutes, then rinse it several times in cold water to remove the saltiness, then drain and cut into small pieces.
Separate the leaves of the napa cabbage, blanch them briefly in boiling water with a little salt to soften the leaves, then remove and drain.
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Mix the filling
Mix well the enoki mushrooms, shiitake mushrooms, jicama, carrots, cilantro, a little minced ginger, 1/3 teaspoon of seasoning, 1/3 teaspoon of cornstarch, and 1/3 teaspoon of soy sauce to make the filling.
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Shape the rolls
Place the smooth side facing up, add about 1/2 tablespoon of filling, fold the sides of the Napa cabbage inward first, then roll it up and wrap it tightly. Repeat until all ingredients are used up.
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Steaming the dish
Prepare a steamer, place the rolled napa cabbage in it and steam for about 10 minutes.
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Making the sauce
Add oil to the pan; when the pan is hot, turn off the heat, add 1 tablespoon of soy sauce, 1 tablespoon of seasoning, and 1 tablespoon of sugar, and stir the mixture well.
Then, turn the heat back on low to cook the sauce mixture until it dissolves evenly, continue to add 1 teaspoon of diluted cornstarch, and when the mixture thickens, turn off the heat, add a little ginger, and scoop it into a bowl.
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Final product
The rolled napa cabbage with mushrooms is incredibly simple and appealing, with the soft cooked cabbage and the flavorful mushrooms, served with a rich sauce, it’s fantastic!
How to choose delicious napa cabbage
- You should buy napa cabbage in season, the most abundant and delicious from September to April of the following year; during this time, the cabbage will be very tasty, with bright white leaves, thin, thick stems, and not too rough or full of pests.
- Choose fresh cabbage heads with a light green color at the top and gradually white from the body to the root; do not choose cabbage leaves that are dark green, as these are old, not sweet and crispy, and have lower nutritional value than the still firm ones. Do not take any cabbage leaves that are bruised or have dark spots.
- Do not choose napa cabbage that is too large; select medium-sized, firm heads, as they will make better kimchi.
- Choose fresh napa cabbage, evenly shaped, weighing about 1.5 – 2kg per head. The leaves of the napa cabbage should be thin and green. Thick leaves take longer to absorb the sauce and the fermentation process takes more time.
See more:
You have just seen 2 recipes for making napa cabbage rolls with shrimp and mushroom rolls that are very appealing, light, and easy to make. Wishing you success!
*Compiled and referenced information from YouTube sources: Delicious Dishes Every Day and Wonderful Dharma Sound
