Nourishing, Colourful, and Naturally Plant-Based

These vibrant rolls are a celebration of whole food plant-based goodness, wrapped in tender Chinese cabbage leaves and bursting with flavour and texture. Inside, a savoury blend of shiitake mushrooms, vermicelli noodles, garlic, ginger, and julienned vegetables delivers a satisfying bite, while a light soy-sriracha glaze adds depth and zing. Steamed gently and thickened with cornflour, each roll is a nutrient-rich parcel designed to nourish and energise.

Health Benefits Highlight:

• Shiitake mushrooms provide immune-supporting beta-glucans and add umami depth without the need for added salt or fat.
• Chinese cabbage is low in kilojoules and high in fibre, vitamin C, and antioxidants that support skin health and digestion.
• Julienned vegetables (carrots, capsicum, celery) provide a rainbow of phytonutrients, supporting eye health, circulation, and maintaining an anti-inflammatory balance.
• Garlic and ginger are natural anti-microbials that aid digestion and boost immunity.
• Vermicelli noodles add texture and satiety, while keeping the dish light and gluten-free (when made from mung bean or rice).
• Tamari and rice vinegar offer flavour without oil, and can be used sparingly to maintain low sodium levels.
• Cornflour slurry creates a glossy finish without added fats, keeping the dish suitable for oil-free diets.

This dish is ideal for those following a WFPB lifestyle, with easy swaps for low-sodium tamari and optional sriracha for heat. It’s a perfect example of how traditional flavours can be reimagined for modern wellness—delicious, colourful, and deeply nourishing.

Chinese Stuffed Cabbage Rolls

Catherine Barclay

Tender Chinese cabbage leaves wrapped around a savoury mix of shiitake mushrooms, vermicelli noodles, and crisp julienned vegetables, infused with garlic, ginger, and a tangy-sweet soy-sriracha glaze. Steamed to perfection and lightly thickened with cornflour, these rolls deliver a nourishing bite with vibrant colour and bold umami flavour.

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Course Main Course, Side Dish

Cuisine Chinese

Servings 8 servings

Ingredients

  

1x2x3x

• 12 shiitake mushrooms
• 100 grams vermicelli noodles
• 2 cloves garlic minced
• 1 tbsp fresh ginger grated
• 1 tbsp soy sauce or tamari
• 2 tsp sriracha sauce
• 1 tbsp rice vinegar
• 2 tsp cornflour (cornstarch)
• 1 red capsicum julienned
• 1 carrot julienned
• 2 celery sticks julienned
• 8 large chinese cabbage leaves

Instructions

 

• Soak the noodles in water for about 10 mins or until softened. Drain and chop the noodles in half.
• While the noodles are soaking in a small bowl, mix the garlic, ginger with the sauces and the cornflour.
• Heat a large saucepan and add a small amount of water, dry-fry the mushroom, capsicum, celery and noodles for around a minute.
• Add in the sauce and heat for 3 mins, stirring occasionally.
• Steam or microwave the cabbage leaves until bendable. Rinse under cold water.
• Hold each leaf on the palm of your hand, underside up, add ⅛th of the mix into the centre and fold in the sides, then roll up tightly from the stem to the tip of the leaf.
• Place leaves in a bamboo steamer as you go with the open fold of the leaf facing downwards, pack tightly.
• Steam for 15 minutes in vege stock or water. Serve immediately.

Keyword chinese cabbage, plant-based, shiitake, vegan, vermicelli, wfpb

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