Vegetable Rolls Recipe
Jade Vegetable Rolls are a vibrant and healthy dish, combining tender Chinese cabbage leaves with fresh yellow peppers, carrots, spinach, and enoki mushrooms. Wrapped in a delicate oyster sauce glaze, this dish is both nutritious and visually stunning, adding a splash of color to any meal.
INGREDIENTS
- 8 Chinese cabbage leaves, stems removed
- 1/2 yellow bell pepper, seeds removed, sliced into strips
- 1 carrot, julienned
- 1 handful enoki mushrooms, roots removed
- 6 spinach leaves, stems removed
DIRECTIONS
Prepare the Vegetables:
Start by removing the stems from the Chinese cabbage leaves and set them aside.
Cut the yellow bell pepper into strips after removing the seeds.
Julienne the carrot into thin strips.
Trim the roots off the enoki mushrooms.
Remove the stems from the spinach leaves.
Blanch the Vegetables:
Bring a pot of water to a boil. Add the Chinese cabbage leaves and cook until they soften. Remove and set aside.
In the same boiling water, add the spinach leaves and cook until softened. Remove and set aside.
Add the enoki mushrooms to the boiling water and cook until they soften. Remove and set aside.
Make the Sauce:
In a clean pot, pour in fresh water and bring it to a boil.
Add 1/2 teaspoon of salt and a small dish of oyster sauce. Stir until the sauce is well combined.
Gradually pour in the cornstarch slurry while stirring continuously. Cook until the sauce thickens to your desired consistency. Remove from heat.
Assemble the Rolls:
Lay out one blanched Chinese cabbage leaf on a clean surface.
Place a small amount of carrot strips, yellow bell pepper strips, enoki mushrooms, and spinach in the center of the leaf.
Roll the Chinese cabbage leaf around the filling tightly. Trim the ends if necessary to create even rolls.
Serve:
Stand the Chinese cabbage rolls upright on a serving plate.
Pour the prepared sauce over the top of the rolls.
Your beautiful and delicious Jade Vegetable Rolls are now ready to serve!