This recipe sounds difficult, but it really could not be easier. You could eat this as a snack or make it for lunch. The most difficult part of this recipe is time. It takes a little bit of time to boil and drain the cabbage leaves. Do not let that intimidate you, though. You could prepare the filling while the cabbage is draining, or do some laundry, or pour a glass of wine…..you get the picture.
Ingredients
1 head cabbage, stem and stalk removed
1/2 pound ground chicken
2 cups prepared cole slaw mix
1/4 cup fresh Italian flat-leaf parsley, chopped and stems removed
1/4 cup cilantro, chopped and stems removed
1/4 cup green onion, chopped
4 tsp. fresh lime juice (you can use bottled lime juice if one lime does not produce enough juice)
Zest of 1 lime
1 tsp. Himalayan pink salt (or sea salt if you do not have the pink salt)
2 tsp. ginger paste
2 tsp. soy sauce
1/2 tsp. pepper
1 tsp. Beef Better Than Boullion paste
1 Tbsp. soy sauce
1 Tbsp. fish sauce
2 tsp. ginger paste
1 tsp. minced garlic
3 Tbsp. lime juice
3 Tbsp. sugar-free peanut butter (you can use regular peanut butter if you are not keto)
3 Tbsp. vegetable oil (I used melted coconut oil, but vegetable oil would work)
(Optional) 1 tsp.. liquid sweetener (you will need this especially if you use sugar-free peanut butter)
(Optional garnish) Chopped peanuts or almonds
Instructions
Begin by filling a pot with water. Place the pot of water on high heat and let it come to a rolling boil. In the meantime, carefully remove the large outer leaves of the cabbage. Also, prepare a sheet pan covered with paper towels. You will need this to drain your cabbage. When the water comes to a boil, prepare a large bowl of water with ice.
Working in batches, carefully submerge the cabbage leaves in the boiling water two or three at a time. Boil the cabbage for only 1 1/2 minutes, but no longer than 2 minutes. The longer you boil the cabbage leaves, the thinner and pliable they will become. You do not want them to be too thin because they will rip easily. On the other hand, you do not want to undercook them because they will be too crunchy and difficult to wrap. I would suggest boiling one at the start to determine a good consistency that works for you
Remove the cabbage leaves from the boiling water and immediately plunge them into the ice water. This will stop the cooking. Let the cabbage leaves sit in the ice water while you place the next set of cabbage leaves in the boiling water. Then, remove the cabbage leaves from the ice water and place on the cookie sheet lined with paper towels. Repeat this process for the remaining cabbage leaves. Allow the cabbage leaves to drain while preparing the filling.
In a small skillet, cook the ground chicken until no longer pink.
In a bowl, place the cole slaw mix, cooked chicken, parsley, cilantro, lime juice, fish sauce, zest, pink salt, green onion, ginger paste, 2 tsp. soy sauce and pepper. Stir to combine well. Set aside
On a large section of the kitchen counter, lay out some paper towels. Carefully place the drained cabbage leaves on the paper towels and pat dry to remove any more moister on top of the cabbage leaves.
Divide the filling mixture between all your cabbage leaves. Start with 1/4 cup of filling on each cabbage leaf. If you have extra left over, divide the rest between the cabbage leaves.
Roll your cabbage leaves with the filling, much like you would a burrito, being careful not to rip the cabbage leaf while folding. Fold the leaf over the filling with the cabbage leaf to cover it. Then, fold the sides inward. Then, tightly roll the leaf.
To prepare the dipping sauce, combine the remaining ingredients. Garnish the top of the dipping sauce with chopped almonds or peanuts. Serve the spring rolls with the dipping sauce. The spring rolls can be served cold or warmed slightly.
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