Shrimp Cabbage Dumpling Rolls

Bring a large pot of water to a rolling boil over high heat (about 212°F / 212°F).

Add the napa cabbage leaves to the boiling water and blanch for 30–45 seconds, just until they become pliable but still bright green.

Using 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.

While the leaves are cooling, dice the carrot into small cubes, dice the green onions, and mince the garlic.

Chop the shrimp into small pieces; if using raw shrimp, ensure they are peeled and deveined first.

In a mixing bowl, combine the diced carrot, green onions, chopped shrimp, minced garlic, sesame oil, soy sauce, and black pepper; toss until evenly coated.

Lay 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.

Heat a non‑stick skillet over medium‑low heat (around 300°F / 300°F) and lightly coat with spray oil (about 1 second of spray).

Place 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.

Carefully 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).

Remove the rolls from the pan and transfer to a serving plate.

Drizzle the ponzu sauce evenly over the hot rolls, allowing the sauce to slightly warm and meld with the filling.

Serve immediately while warm; optionally garnish with extra sliced green onion or toasted sesame seeds.