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Chow Mein Rolls
A Lambert Produce Recipe

Chow Mein Rolls Recipe

Be warned: This fresh and healthy lunch recipe is about to become your new obsession!

Prep

Cooking

Serves

Ingredients

  • 2 garlic cloves, crushed
  • 2cm piece fresh ginger, peeled and grated
  • 2 tbsp Chinese rice wine (shao hsing)
  • ¼ cup oyster sauce, plus extra to serve
  • 2 tbsp soy sauce
  • ¼ tsp ground white pepper
  • 1 tbsp peanut oil
  • 500g pork mince
  • 4 green onions, thinly sliced
  • 1 carrot, grated
  • 72g packet chicken-flavored 2-minute noodles, crushed
  • 9 large green cabbage leaves
  • 1 tsp sesame seeds, toasted
  • 1 tbsp roasted unsalted peanuts, roughly chopped
  • 1 long red chili, thinly sliced
  • 4 cups steamed jasmine rice, to serve

Method

1. In a small bowl, combine the garlic, ginger, Chinese rice wine, oyster sauce, soy sauce, and ground white pepper. Set aside.

2. Heat a wok over medium-high heat. Add the peanut oil. Stir-fry the pork mince, breaking up lumps, until browned. Add the green onions, grated carrot, sauce mixture, crushed noodles, flavor sachet from the noodles, and 1 cup of water. Cook, stirring occasionally, until the noodles are tender and the mixture has thickened. Remove from heat.

3. While the mince mixture is cooking, place a cabbage leaf on a board. Cut along each side of the center vein to form 2 pieces and discard the vein. Repeat with the remaining cabbage leaves.

4. Bring a large saucepan of water to a boil over high heat. Blanch the cabbage pieces, in batches, until softened. Using tongs, drain them on paper towel.

5. Place the cut side of one cabbage piece closest to you on a flat surface. Spoon 2 tablespoons of the mince mixture onto the center of the leaf. Fold in the sides, then roll up to enclose the filling. Place on a large baking tray. Repeat with the remaining cabbage leaves and mince mixture.

6. Preheat the oven to 180°C (350°F). Bake the rolls until heated through and the leaves are beginning to char.

7. Top the rolls with toasted sesame seeds, chopped peanuts, sliced chili, and extra green onion. Drizzle with extra oyster sauce and serve with steamed jasmine rice. Enjoy!