Vietnamese Cabbage Vermicelli Rolls (Print Version)

# Ingredients:

→ Filling

01 - 500 g pork mince
02 - 2 garlic cloves, minced
03 - 1 birdseye green chilli, finely sliced
04 - 2 carrots, grated
05 - 1 bunch coriander, sliced
06 - 1 bunch mint leaves, sliced
07 - 2 tablespoons sugar
08 - 3 tablespoons fish sauce
09 - 3 tablespoons rice wine vinegar
10 - 100 g vermicelli noodles, cooked and chopped

→ Cabbage

11 - 12 Chinese cabbage leaves

→ Dipping Sauce

12 - 1 tablespoon fish sauce
13 - 1 tablespoon sugar
14 - 1 tablespoon rice wine vinegar
15 - 1 birdseye chilli, finely chopped
16 - 0.5 lime, juiced
17 - 5 tablespoons boiling water

# Instructions:

01 - In a large bowl, combine pork mince, garlic, birdseye green chilli, grated carrots, coriander, mint, sugar, fish sauce, rice wine vinegar, and chopped vermicelli noodles. Use chopsticks to mix thoroughly until evenly distributed. Taste a small cooked portion and adjust seasoning with extra herbs, fish sauce, vinegar, or sugar if necessary. Set mixture aside.
02 - Bring a large pot of water to a boil over high heat. Submerge cabbage leaves in batches, blanching for several minutes until stems are softened. Carefully remove and allow to cool on a clean surface.
03 - Place a single cabbage leaf flat on a work surface. Spoon filling onto the base of the leaf, focusing on the stem end. Tightly roll the leaf around the filling; do not worry about tucking the sides. Set aside. Repeat with remaining leaves and filling.
04 - Heat a non-stick frying pan over medium heat and add a small amount of oil. Arrange cabbage rolls seam side down in batches. Cover with a lid and fry for 4 minutes. Flip rolls, pour in 50–100 ml water, cover, and cook an additional 10 minutes until liquid evaporates and rolls are lightly browned.
05 - In a small bowl, combine fish sauce, sugar, rice wine vinegar, chopped birdseye chilli, lime juice, and boiling water. Mix well to dissolve sugar and season to taste.
06 - Transfer cooked cabbage rolls to a serving plate. Present alongside the prepared dipping sauce and enjoy immediately.

# Notes:

01 - Any leftover filling can be pan-fried and served alongside the cabbage rolls.
02 - Blanching cabbage leaves ensures flexibility for rolling without tearing.
03 - Filling flavours can be adjusted by frying and tasting a small portion before assembling.

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