Cabbage Rice Rolls (Makes 15 rolls)

Cabbage Rice Rolls (Makes 15 rolls)


  • 1 packet Asian Home Gourmet Singapore Hainanese Chicken Rice SpicePaste©
  • 450g (2¼ cups) cooked rice
  • 100g (3½ oz) Enoki mushroom, blanched and pat dry
  • 15 cabbage leaves or Wong Bok, blanched and pat dry
  • 1 small carrot, peeled and cut into strips of 5cm (2")
  • 1 small cucumber, peeled and cut into strips of 5cm (2")
  • 1 tbsp vegetable oil


  1. Heat oil in a non-stick wok on medium heat.  Add SpicePaste© and cooked rice, stir-fry for 3 minutes.  Set aside to cool.
  2. Cut 2cm (1") of the hard stalk and trim the top of the cabbage leaf.  Place 2 tbsp of rice across the centre of leaf and top with carrot, cucumber and mushroom filling.
  3. Fold in the sides and the top of the leaf over to enclose the filling. Roll up cabbage leaf tightly and trim off any excess leaf if roll is too bulky.  Arrange on a platter and serve with Hoisin Sauce.

Variation: You may use chicken fillets instead of cooked rice.  Marinate chicken fillet strips with 1 packet of SpicePaste© and grill until cooked.  Repeat step 2-3 as above.

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