Chinese Cabbage Wraps

Ingredients

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Wraps

• 1 large Chinese cabbage
• Ice water (for blanching)
• 1 tbsp oil (for spice lovers, use the oil from Crunchy Spice)
• 1 small onion, finely chopped
• 300 g ground chicken (or swap for crumbled tofu / roughly blended chickpeas)
• ½ cup cooked jasmine rice
• ½ tsp salt

Crunchy Spice dressing

• 3 tbsp Crunchy Spice
• 2 tbsp honey (or agave)
• ¼ cup soy sauce
• ½ cup water
• Juice of ½ lime

Method

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Prepare the cabbage

1. We will be rolling the leaves, so remove them carefully, keeping each leaf intact.
2. Bring a big pot of water to a boil. Dunk the cabbage leaves for 30 seconds to soften them up. Quickly transfer to ice water to stop the cooking, then drain and pat dry.

Cook the filling

1. Heat 1 tbsp oil in a pan over medium heat. Sauté the onion until soft and golden.
2. Add the ground chicken (or tofu/chickpeas) and cook until browned. Season with salt. Stir in the cooked rice, mix well, and remove from the heat. Optional: add fresh herbs, a scoop of Crunchy Spice or some grated vegetables.

Wrap it up

1. Lay out a cabbage leaf and add two spoons of filling to the centre.
2. Fold in the sides and roll it up like a burrito. Repeat until you've got a little army of delicious wraps.

Spicy dressing magic

1. In a small pan, mix the Crunchy Spice, honey, soy sauce and water.
2. Bring to a simmer and simmer for 5 minutes to reduce.
3. Remove from the heat and stir in the lime juice.

Dunk or drizzle

1. Serve the wraps with the spicy dressing on the side for dipping, or go all in and pour it right over the top.