The roll of cabbage rolls is a staple in a wide variety of Chinese cuisine.
This roll is a low-fat roll, so it doesn’t contain eggs, and it’s a little greasy.
But it’s easy to make.
Here are the ingredients: 1 egg white 2 tablespoons of corn starch 1 tablespoon of coconut oil 2 tablespoons vegetable oil 1/2 cup cabbage leaves 1/4 cup water 1 teaspoon of salt The roll recipe: For the cabbage rolls, start by mixing together the egg white, corn starch, coconut oil, vegetable oil, and cabbage leaves.
Add the remaining ingredients and stir until the mixture is thoroughly mixed.
Place the rolls in a plastic bag, seal the bag, and refrigerate for at least 1 hour.
If you have leftover cabbage rolls in the fridge, make the rolls ahead of time and store them in the refrigerator for 1 hour before cooking.
The cabbage rolls are perfect for a quick snack, especially if you want to save some for a party.
Serve them with a glass of wine or other sparkling wine.
Recipe adapted from Cooking Light.