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Crispy Mozzarella Stick Onion Rings Recipe: The Ultimate Cheesy Snack

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These Vegan Cabbage Rolls (Asian-Inspired Wraps) are a delicious and nutritious twist on traditional cabbage rolls! Packed with a flavorful mix of rice, vegetables, and seasonings, all wrapped in tender napa cabbage leaves and coated in a savory Asian-inspired sauce, this dish is perfect for meal prep, family dinners, or special occasions.

Ingredients

Scale

Filling Ingredients:

  • 1 1/4 cups dry sushi rice (or any short-grain rice)
  • 10–12 large napa cabbage leaves
  • 1 tbsp oil (divided)
  • 1 medium onion, diced
  • 3/4 tbsp ginger, minced
  • 3 cloves garlic, minced
  • 1 medium carrot, diced (120 g)
  • 2 medium peppers, diced (70 g)
  • 8 white button mushrooms, diced (canned or fresh)
  • 2 tbsp tamari or coconut aminos
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder
  • 1/4 tsp red pepper flakes (or to taste)
  • Sesame seeds for garnish

Sauce Ingredients:

  • 1 tsp oil (e.g., sesame oil)
  • 1/2 tbsp ginger, minced
  • 2 cloves garlic, minced
  • 1 1/2 tbsp tamari or coconut aminos
  • 1 tbsp rice vinegar
  • 3/4 tbsp maple syrup
  • 1/2 cup water (120 ml)
  • 1/2 tbsp cornstarch
  • Salt, pepper, red pepper flakes, smoked paprika to taste

Instructions

  1. Prepare the Rice:
    • Rinse the sushi rice under cold water until the water runs clear.
    • Cook the rice according to package instructions. Set aside to cool.
  2. Blanch the Cabbage Leaves:
    • Bring a large pot of water to a boil.
    • Carefully separate the cabbage leaves and blanch them in boiling water for 30-40 seconds until they become soft and pliable.
    • Remove and place them on a towel to dry.
  3. Cook the Filling:
    • Heat 1/2 tbsp oil in a pan over medium heat.
    • Add diced onion, ginger, and garlic. Sauté for 2 minutes until fragrant.
    • Stir in carrots, peppers, and mushrooms. Cook for another 3-4 minutes.
    • Add tamari, salt, black pepper, onion powder, and red pepper flakes. Stir well.
    • Mix in cooked rice and cook for another 2 minutes. Remove from heat and let cool slightly.
  4. Assemble the Cabbage Rolls:
    • Lay a cabbage leaf flat on a clean surface.
    • Place a spoonful of the filling in the center.
    • Fold the sides of the cabbage over the filling, then roll tightly from bottom to top like a burrito.
    • Repeat with the remaining leaves and filling.
  5. Make the Sauce:
    • Heat 1 tsp oil in a small saucepan over medium heat.
    • Add ginger and garlic, sauté for 30 seconds.
    • Stir in tamari, rice vinegar, maple syrup, and water.
    • Mix cornstarch with a tablespoon of water, then stir into the sauce to thicken.
    • Cook for 1-2 minutes, then remove from heat.
  6. Cook the Cabbage Rolls:
    • Heat 1/2 tbsp oil in a large pan over medium heat.
    • Place the cabbage rolls seam-side down and cook for 2-3 minutes until lightly browned.
    • Pour the sauce over the rolls and simmer for 5 minutes.
  7. Garnish & Serve:
    • Sprinkle sesame seeds over the rolls.
    • Serve hot with extra sauce on the side.

Notes

  • Blanching the cabbage leaves helps prevent tearing.
  • Add tofu, tempeh, or lentils for extra protein.
  • Serve with steamed jasmine rice, miso soup, or an Asian slaw.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat by steaming or microwaving for 1-2 minutes.
  • Can be frozen before cooking; thaw in the fridge overnight before steaming or pan-frying.

Find it online: https://friendlywell.com/crispy-mozzarella-stick-onion-rings-recipe-the-ultimate-cheesy-snack/