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April 26, 2016

Chinese Cabbage Roll-Ups with Peanut Sauce

Christie Morgan /Blissful Bites

  • These light and crisp roll-ups are the perfect lunch or dinner option for a bright spring day! Melissa Schwartz

Makes 6


For the Peanut Sauce:

1/2 cup (115g) unsalted creamy peanut butter
1/4 cup (60ml) filtered water
2 tablespoons tamari or soy sauce
2 tablespoons brown rice vinegar
1 tablespoon maple or brown rice syrup
Pinch red pepper flakes (optional)

For the Roll-Ups:

1 tablespoon sesame oil
1 cup (225g) carrots, julienned
1 cup (225g) zucchini (courgette), julienned
1 cup (225g) green cabbage, julienned (clean and save big outer leaves for roll-ups)
1 garlic clove, minced (optional)
1 teaspoon fresh ginger, minced
6 mushrooms, sliced
2 tablespoons tamari or soy sauce
1 tablespoon cilantro (coriander), minced
1 cup (225g) soybean sprouts
6 large green cabbage leaves or lettuce leaves


1. Whisk together all the peanut sauce ingredients or blend in a blender until well combined.

2. In a large skillet, heat the sesame oil over medium flame. Stir-fry the carrots, zucchini, cabbage, garlic, ginger and mushrooms, adding one at a time in the order listed. Stir-fry until vegetables are bright and slightly crisp. Add tamari and cilantro and toss. Remove from the heat, then stir in the sprouts.

3. To assemble the wrap, fill the cabbage or lettuce leaf and roll up, tucking in the bottom edge. Serve immediately with peanut sauce for dipping.

Note: Any extra peanut sauce can be stored in the fridge and used later as a dip or salad dressing.