Napa Cabbage Fresh Rolls

Napa Cabbage Fresh Rolls

A springtime treat for the vegan in you. A delight that brings color and flavor to the plate and palette. Plus the almond sauce takes it to the next level.

[recipe servings=8 time=15 minutes difficulty=easy]



Almond Sauce

⅓ Cup Creamy Almond Butter

1 Garlic Clove, Minced or Grated

½  Teaspoon Sriracha

1 Tablespoon Soy Sauce

1 Lime, Juiced

1 Teaspoon Honey or Maple Syrup

Salt, to Taste

¼ Cup Chopped Almonds


Fresh Rolls

8 leaves napa cabbage

2 carrots, peeled and cut into small matchsticks or peeled into ribbons with a peeler

1 cucumber, sliced into matchsticks or peeled into ribbons with a peeler

½ red bell pepper, sliced thinly

½ yellow bell pepper, sliced thinly

4 scallions, sliced thinly

¼ cup basil leaves



  1. To make the almond sauce, add all ingredients except the chopped almonds to a small bowl and combine with a fork until smooth. Alternatively, you can add all of the ingredients except the chopped almonds into a food processor or blender and blend until smooth. Taste and adjust seasoning with more soy sauce, chili sauce, honey, and/or lime juice.
  2. Pull apart the cabbage leaves, rinse and pat dry. Lay the leaves flat on a working surface. Fill each leaf with a few strips of carrot, cucumber, and bell pepper. Sprinkle with herbs and scallions. Roll the cabbage leaves tightly and seal with a toothpick if necessary.
  3. Serve with almonds sauce in a bowl for dipping, topped with chopped almonds.   



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