Shrimp Cabbage Dumpling Rolls
Tender napa cabbage leaves are wrapped around a bright, savory shrimp, carrot, and green onion filling, then lightly pan‑seared for a gentle crisp. Finished with a tangy ponzu drizzle, these low‑carb rolls make a quick, protein‑rich dinner that feels both comforting and fresh.
Maker: Joe Chu
From: Instagram(view original)
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Ingredients
- 6 napa cabbage leaves
- 1 second spray oil
- 0.5 medium carrot
- 2 green onion
- 2 tsp garlic
- 10 oz shrimp
- 1/2 tbsp sesame oil
- 1 tbsp soy sauce
- 1/2 tsp black pepper
- 3 tbsp ponzu
Instructions
- 1Bring a large pot of water to a rolling boil over high heat (about 212°F / 212°F).
- 2Add the napa cabbage leaves to the boiling water and blanch for 30–45 seconds, just until they become pliable but still bright green.
- 3Using a slotted spoon, immediately transfer the leaves to a bowl of ice‑water to stop cooking; let them cool for 1 minute, then pat dry with paper towels.
- 4While the leaves are cooling, dice the carrot into small cubes, dice the green onions, and mince the garlic.
- 5Chop the shrimp into small pieces; if using raw shrimp, ensure they are peeled and deveined first.
- 6In a mixing bowl, combine the diced carrot, green onions, chopped shrimp, minced garlic, sesame oil, soy sauce, and black pepper; toss until evenly coated.
- 7Lay each softened cabbage leaf flat on a clean work surface, place about 1‑2 tablespoons of the shrimp‑veggie mixture near the base of the leaf, and roll tightly, folding the sides inward to form a small dumpling‑style roll.
- 8Heat a non‑stick skillet over medium‑low heat (around 300°F / 302°F) and lightly coat with spray oil (about 1 second of spray).
- 9Place the cabbage rolls seam‑side down in the skillet, arranging them in a single layer; sear for 2–3 minutes until the bottom is golden brown.
- 10Carefully flip the rolls and sear the other side for another 2–3 minutes, or until the shrimp is fully cooked (internal temperature 145°F / 145°F).
- 11Remove the rolls from the pan and transfer to a serving plate.
- 12Drizzle the ponzu sauce evenly over the hot rolls, allowing the sauce to slightly warm and meld with the filling.
- 13Serve immediately while warm; optionally garnish with extra sliced green onion or toasted sesame seeds.
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Frequently asked questions
- How long does it take to make Shrimp Cabbage Dumpling Rolls?
- About 25 minutes in total: 15 minutes of prep and 10 minutes of cooking.
- How many servings does this Shrimp Cabbage Dumpling Rolls recipe make?
- This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.
- Where does this Shrimp Cabbage Dumpling Rolls recipe come from?
- It was shared by Joe Chu on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.