Oriental Cabbage Rolls with Pork and Shrimp

These Oriental Cabbage Rolls blend the succulent textures of minced pork and shrimp with the crisp, fresh bite of Chinese cabbage, creating a dish that’s both hearty and comforting. Each roll is meticulously seasoned with a mix of oyster sauce, fish sauce, and a hint of sugar, offering a perfect balance of savory and sweet flavors, further enhanced by the spicy and umami-rich sauce.

This dish not only promises a delightful culinary experience but also offers a visually appealing presentation that makes it a great choice for family dinners or special occasions. The vibrant colors and textures are sure to impress, making these rolls a standout dish that combines tradition with a touch of gourmet flair.

Full Recipe:


  • 1 large napa or Chinese cabbage
  • 200g minced pork
  • 100g minced shrimp
  • 50g brunoised carrot (some for mixture, some for sauce)
  • 10g chopped green onion (some for mixture, some for sauce)
  • ½ tablespoon oyster sauce
  • 1 teaspoon salt (for boiling water)
  • ¼ teaspoon salt (for mixture)
  • ¼ teaspoon pepper
  • ½ tablespoon fish sauce
  • 1 chicken egg
  • ¼ teaspoon chicken powder
  • 1 teaspoon sugar
  • 1 tablespoon cornstarch

For the sauce:

  • 1 small red onion
  • Some hot chili
  • ½ tablespoon soy sauce
  • ½ tablespoon oyster sauce
  • ¼ teaspoon chicken powder
  • ½ tablespoon cornstarch mixed with 100ml water
  • 2 tablespoons cooking oil



  • Prepare the cabbage by removing the core and separating the leaves. Blanch the leaves in boiling water with 1 teaspoon of salt for about 2-3 minutes. Drain and set aside to cool.
  • In a bowl, mix the minced pork, minced shrimp, brunoised carrot, chopped green onion, oyster sauce, ¼ teaspoon salt, pepper, fish sauce, chicken egg, chicken powder, sugar, and cornstarch.
  • Place a spoonful of the mixture onto a cabbage leaf and roll it up, tucking in the sides to form a roll. Repeat with the remaining mixture and cabbage leaves.
  • In a pan, heat the cooking oil and sauté the red onion and hot chili until fragrant. Add the soy sauce, oyster sauce, chicken powder, and the cornstarch mixture. Stir well and bring to a simmer.
  • Place the cabbage rolls in the pan, seam side down. Cover and let them simmer for about 15-20 minutes, or until the filling is cooked through.
  • Serve the cabbage rolls hot with the sauce poured over the top.

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 320 kcal | Servings: 4

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