๐ฅฌ Easy Vegan Napa Cabbage Rolls (Quick + Healthy!)
Looking for a light yet satisfying vegan meal thatโs easy to make, budget-friendly, and packed with flavor? These Easy Vegan Napa Cabbage Rolls are exactly what you need. With a hearty tofu and veggie filling, wrapped in tender cabbage leaves and drizzled with a bold, spicy sauce, theyโre a total weeknight winner.
Whether you’re craving a healthy plant-based lunch or need a crowd-pleasing appetizer for your next gathering, this Asian-inspired recipe delivers on every level.
๐ฅข What Are Napa Cabbage Rolls?
Napa cabbage rolls are a lighter, fresher version of traditional cabbage rolls, using the soft and flexible leaves of Napa cabbage. In this recipe, theyโre filled with a mixture of crumbled tofu, mushrooms, carrots, scallions, and rice, then topped with a spicy soy-based sauce.
Unlike traditional meat-filled rolls, these are entirely plant-based and naturally gluten-free when made with tamari.
Why Youโll Love These Vegan Cabbage Rolls
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Simple ingredients โ You probably already have everything in your fridge.
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High in protein โ Thanks to the tofu and rice combo.
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Customizable โ Add shredded zucchini, edamame, or cooked quinoa.
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Meal prep-friendly โ Make ahead and enjoy all week.
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Naturally gluten-free โ Use tamari instead of soy sauce for a GF version.
๐ช How to Make Vegan Napa Cabbage Rolls
Cook the carrot, spring onions, and mushrooms in a large pan until softened.
Add cooked rice, soy sauce, and rice vinegar. Sprinkle in the corn starch and stir until thickened. Set aside to cool slightly.
Briefly boil the Napa cabbage leaves until tender. Drain and pat dry.
Add filling near the base of each leaf, fold in the sides, and roll tightly.
Place rolls seam-side down in a lightly oiled pan and cook until golden and crisped.
Drizzle sauce over the rolls or serve it on the side for dipping.
๐ฝ๏ธ How to Serve Napa Cabbage Rolls
These rolls are super versatile. Serve them:
- On a platter with toothpicks for party appetizers
- Alongside steamed jasmine or brown rice
- With miso soup or a sesame-dressed salad
- Topped with sesame seeds, chopped peanuts, or cilantro
๐ถ๏ธ Sauce for Cabbage Rolls: Optional but Irresistible
The sauce is spicy, savory, and rich with umami. It combines:
- Soy sauce or tamari
- Chili oil
- Sriracha
- Vegan oyster sauce
- A splash of water to loosen
Want a milder version? Just reduce the chilli oil and sriracha or swap in hoisin sauce for a sweeter flavor.
โป๏ธ Variations & Substitutions
- No tofu? Sub with tempeh, cooked lentils, or shredded jackfruit.
- No mushrooms? Try zucchini or eggplant.
- Low-carb? Use cauliflower rice instead of rice.
- No Napa cabbage? Regular green cabbage works if well-blanched.
๐ฅก Storage Tips for your Napa Cabbage Rolls
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in a pan with a splash of water or microwave with a damp towel.
- Freezing is not recommended as the cabbage may become watery.
๐ง FAQ: Vegan Napa Cabbage Rolls
Yes! Green cabbage or savoy cabbage work well, but blanch longer to soften them enough to roll.
Absolutelyโjust replace soy sauce with tamari and ensure your vegan oyster sauce is GF.
Not necessarily. Theyโre ready to eat once rolled, but steaming softens the texture more. You can also pan-sear for extra flavor.
Yes! Day-old rice actually works even better because itโs drier and holds together nicely.
Sure! Bake at 180ยฐC (350ยฐF) for 10โ15 minutes until heated through and slightly crispy on top.
๐งพ Final Thoughts: Why These Vegan Napa Cabbage Rolls Are a Must-Make
If youโre looking for an easy, nutrient-dense, and flavor-packed vegan dish, these Napa cabbage rolls check every box. Theyโre endlessly versatile, fun to make, and even more fun to eat. Plus, that spicy-sweet sauce will keep you coming back for more. For more wholesome vegan recipes like this one, head over to Dr. Veganโyour go-to hub for easy, creative, and plant-based cooking.
Easy Napa Cabbage Rolls
Equipment
- Frying pan
- Large pot or steamer
- Mixing bowls
- Cutting board + knife
- Tongs or spatula
Ingredients
For the Filling:
- 1 medium carrot finely chopped
- 3 spring onions finely sliced
- 4 mushrooms finely chopped
- 1 block of firm tofu (200โ250g) crumbled
- 4 tbsp cooked rice
- 1 tbsp rice vinegar
- 3 tbsp soy sauce
- 1-2 tbsp corn starch
For the Rolls:
- 8-10 Napa cabbage leaves
For the Sauce:
- 2 tbsp Soy sauce
- 1 tbsp Chilli oil
- 1 tbsp Sriracha sauce
- 1 tbsp Oyster sauce (or vegan alternative)
- 1-2 tbsp water (start with 1 and adjust to taste)
Instructions
- 1. In a large pan over medium heat, sautรฉ the carrot, spring onions, and mushrooms for 3โ4 minutes until softened.
- 2. Add the crumbled tofu and cook for another 2 minutes, stirring well to combine.
- 3. Stir in the cooked rice, rice vinegar, and soy sauce.
- 4. Sprinkle the corn starch over the mixture and cook for another 1โ2 minutes, stirring to thicken slightly. Remove from heat and let cool slightly.
- 5. Meanwhile, bring a large pot of water to a boil. Blanch the Napa cabbage leaves for about 1 minute until just tender. Drain and gently pat them dry with a clean kitchen towel.
- 6. Place a cabbage leaf flat on a clean surface. Spoon 2โ3 tablespoons of the filling near the base. Fold in the sides, then roll tightly to enclose the filling. Repeat with remaining leaves and filling.
- 7. Heat a drizzle of oil in a non-stick pan over medium heat. Add the cabbage rolls seam-side down and pan-fry for 2โ3 minutes per side, or until golden and lightly crisped.
- 8. In a small bowl, whisk together the soy sauce, chilli oil, Sriracha, oyster sauce, and water. Taste and adjust the heat or saltiness as needed.
- 9. Serve the cabbage rolls warm, drizzled with the sauce or with the sauce on the side for dipping. Enjoy!
Notes
Adjust the spiciness of the sauce according to taste.
The rolls can be prepped in advance and pan-fried just before serving.
Perfect for meal prep as they reheat well.
Absolutely amazing. All of my kids went back for seconds. 10/10
Does this store well in the fridge? Thinking of adding it to my weekly meal prep rotation