Description
Tender Chinese cabbage leaves stuffed with a flavorful mix of mashed potatoes, peppers, and onions, then coated in breadcrumbs and fried until golden and crispy.
Ingredients
- 1 Chinese cabbage (whole, leaves separated)
- Water (enough to blanch the cabbage leaves)
- 4 new potatoes, boiled and mashed
- 1 red onion, finely chopped
- 2 colored peppers, finely chopped
- 2 chili peppers, finely chopped
- 1 tablespoon salt
- Olive oil for frying (for filling and frying rolls)
- 3 eggs
- 3 tablespoons flour
- 100 g breadcrumbs (about 1 cup)
Instructions
- Separate the cabbage leaves and blanch them in boiling water for 2–3 minutes until softened. Drain and let cool.
- Heat olive oil in a skillet and sauté the chopped onion, colored peppers, and chili peppers until softened. Remove from heat.
- Boil the potatoes until tender, then mash them with salt. Mix in the sautéed vegetables to create the filling.
- Place a portion of filling in the center of each cabbage leaf and roll it tightly like a spring roll.
- Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dip each roll in flour, then egg, then breadcrumbs.
- Heat olive oil in a pan and fry the rolls for 3–5 minutes per side until golden brown and crispy.
- Serve hot as a side dish or main course.
Notes
- Blanching the cabbage leaves helps them stay flexible for rolling.
- You can adjust the spice level by reducing or increasing chili peppers.
- For a healthier version, bake the rolls instead of frying.
- Serve with a yogurt dip or spicy tomato sauce for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course, Side Dish
- Method: Frying
- Cuisine: Asian, Fusion
Nutrition
- Serving Size: 1 roll (approx. 200 g)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 80 mg
