Main Ingredients:
Char Siu: 4 pieces; Shiitake mushrooms: 4; Dried wood ear mushrooms: 4 pieces; Cabbage leaves: 8 pieces; Carrots: appropriate amount; Cucumbers: appropriate amount.
Seasonings:
Thai sweet chili sauce: 1 tablespoon; Salt: 1 teaspoon; Chicken essence: 1 teaspoon; Cooking oil: 5ml.
Taste: Light; Cooking method: Steaming; Time: One hour; Difficulty: Ordinary.
Detailed Steps for Vietnamese Cabbage Rolls
Prepare the corresponding ingredients, soak the dried wood ear mushrooms and shiitake mushrooms in water, and cut the carrots, cucumbers, and char siu into shreds.
Select larger and thinner cabbage leaves, boil water, and cook until 80% cooked, then cool in cold water and spread on a plate.
Put oil in a wok, add shiitake mushroom shreds, carrot shreds, char siu shreds, and chopped wood ear mushrooms, stir-fry until fragrant, and finally add cucumber shreds and stir-fry for two more times before removing from heat.
Spread the cabbage leaves, use chopsticks to evenly roll the just-fried filling (note not to put too much, otherwise it will be difficult to wrap) from the other side of the cabbage, and put them on a plate. If there is extra filling, it can be placed in the middle as decoration.
Then steam for three minutes and serve with Thai sweet chili sauce.
