Fresh White Vegetable Shrimp Roll Recipe

Fresh and delicious Chinese cabbage Shrimp rolls are very simple yet delicious dishes that are common in households. However, how to make them taste good is crucial, depending on the preparation steps. Below Cooking Network editor will share the step-by-step process of making fresh and white Chinese cabbage shrimp rolls,

so you can learn how to make this dish both tasty and delicious.Ingredients introduction

Shrimp (appropriate amount) Five-spice pork filling (appropriate amount) Concentrated chicken stock (one spoon) Soy sauce for cooking (one spoon) Salt (one spoon) Black pepper (appropriate amount) Fresh white Chinese cabbage shrimp rolls

Preparation of ingredients

1. Prepare the following ingredients: remove shrimp lines and shell, clean and wash the shrimp.

2. Choose small Chinese cabbage leaves, wash them and drain off excess moisture; finely chop ginger and red radish,and mince the shrimp into a paste. 3. Proceed to mix the meat filling by adding concentrated chicken stock, soy sauce for cooking, salt, black pepper(appropriate amount) and rice wine (applicable), and mix well.

4. Next, blanch the Chinese cabbage in boiling water with a few drops of cooking oil.5. Drain the blanched Chinese cabbage, rinse it under cold water, and lay it flat on a cutting board as shown in the figure, placing some meat filling on the leaf.

6. Roll up the leaf from the top to cover the meat filling.

7. Fold the sides of the leaf like folding a blanket to enclose the meat filling.

8. Continue rolling towards the stem of the Chinese cabbage as shown in the figure.

9. After completing the roll, place the seam side down on the plate;

repeat until all Chinese cabbage leaves are used, neatly arranged in the plate.

(I made a plate with 7 rolls, and there was leftover filling, which can be stored in a refrigerator container or used for other dishes.)）

10. Place the prepared roll on a steamer over high heat; add cold water to the pot, bring it to a boil, then steam for 10 minutes before turning off the fire.11. Remove the plate with the tool, and collect any liquid that has dripped out into a small bowl; cut some green onions for garnish.

12. Heat up a small pot with oil; sauté the green onion pieces until fragrant.

13. Pour in the steamed cabbage juice from the previous step, and cook over medium heat while stirring to thicken the sauce.

14. Once thickened, turn off the fire and pour the sauce over the shrimp rolls.

Final presentation photo.