SUBSCRIBE BY EMAILThe time is right to lean into the bright, fresh flavors of a new season. There’s nothing quite as refreshing as a light, crisp summer roll—and Napa cabbage makes the perfect wrap for this seasonal favorite. You’ll love these Napa Cabbage Summer Rolls with Chicken & Spicy Peanut Sauce!
Cabbage rolls in the summer? Definitely when you use Napa cabbage! Napa Cabbage Summer Rolls with Chicken & Spicy Peanut Sauce offer a fresh crunchy twist make a delicious lighter meal or appetizer.
You might be wondering, what is Napa cabbage, or how to prepare Napa cabbage.
Napa cabbage (sometimes called Chinese cabbage) is a nutrient-rich veggie with good-for-you benefits. Plus, the medium-sized leaves are perfect for rolling. If you haven’t had Napa cabbage before, the flavor isn’t overpowering. It’s actually fairly mild and tastes a bit like celery.
You can incorporate Napa cabbage into your meals in several ways. You can try it:
- Raw, like in salads or slaws
- Fermented (like kimchi)
- Stir-fried
- Cooked into your favorite soup
Check out Food52 for several great ideas to use Napa cabbage in your next meal.
A head of Napa cabbage is oblong, with bright green outer leaves, and pale green inner leaves. I used the outer and middle leaves for this recipe and saved the inner ones for another recipe. I used about 15-20 leaves.
To keep things easy for this recipe, I used precooked chicken (shredded) for the filling, along with carrots and cucumbers. I also added a sprinkling of crispy rice noodles into the rolls for added crunch. Totally simple, right?
The dipping sauce that I’ve paired with these rolls is a winner, along with being really easy to make. The base of the sauce is peanut butter, soy sauce, and chili-garlic sauce. Whisk with a few other seasonings, and there you have it!
Napa Summer Rolls with Chicken & Spicy Peanut Sauce are perfect for the warm summer days and nights. These little rolls are hearty but not heavy, and the limited cooking time means you won’t be standing over a hot stove for long. That means sore time for the season’s fun!
Try one of these recipes for simple summer meal options:
Barley Salad in Radicchio Bowls with Champagne-Orange Vinaigrette
Grilled Tofu Tostadas with Tomato-Mango Salsa
Grilled Eggplant, Cherries, and Couscous Salad
Yields 20
This is a great meal for the summer season! It's easy to make -- with just a few minutes on the stove -- and you can use your favorite veggies!
Save Recipe4.9 based on 14 review(s)
Ingredients
- 1 head Napa cabbage
- 1/2 pound pre-cooked chicken, shredded
- 1-1/2 cups carrot, cut into matchsticks
- 1 cup cucumber, cut into matchsticks
- 1/3 cup crispy rice noodles
- 1/3 cup warm water
- 6 tablespoons peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons honey
- 2 teaspoons chili-garlic sauce (or to taste)
- Cilantro for garnish
Instructions
- Fill a large bowl with ice cubes and cold water and set aside.
- Bring a large pot of water to boil. Add the whole head of Napa cabbage to the boiling water for just 2 minutes or so. Drain the water and transfer the cabbage to the bowl of ice water. After a few minutes, remove the cabbage and let the excess water drain away.
- Carefully remove the large leaves from the cabbage and place in a colander. After the cabbage has drained for a bit, place a few paper towels on a baking sheet. Add several leaves in a single layer on top of the paper towels. Add another layer of paper towels, then another single layer of cabbage. Continue (on another baking sheet if necessary) until the larger leaves are used. Save the remaining inner, smaller leaves for another recipe.
- Allow the leaves to dry.
- As the leaves dry, make the dipping sauce. Combine the water, peanut butter, soy sauce, vinegar, oil, honey, and chili-garlic sauce in a bowl. Use a whisk to combine until smooth. Taste and adjust the seasoning as needed. Refrigerate until ready to serve. Stir before serving.
- When the leaves are dry (they can be slightly damp), cut a triangle-shaped notch out of the bottom of the stem of each leaf. Set aside.
- One at a time, lay a cabbage leaf on a flat surface. Using a small portion of each, layer the shredded chicken, carrots, cucumber, and crispy rice noodles at the bottom of the leaf (where the notch was cut out). Carefully, and as tightly as you can, roll the leaf from the bottom end to the top. Place on a serving dish, seam side down.
- Serve with the Spicy Peanut Sauce.
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