Shrimp and Cabbage Rolls

By: Rose Marie Jarry, Master Chef at Kronobar



  • 4 cabbage leaves
  • ¾ cup baby shrimp
  • 2 tablespoons of potato flour (not starch)
  • ½ onion
  • 2 garlic cloves
  • 3 tablespoons roasted sesame oil
  • 1 scallion
  • 1 bell pepper
  • Sea salt and ground pepper


  • 1 lemon, juiced
  • 1 tablespoon cane sugar
  • 1 teaspoon fish sauce (preservative free)
  • 4 tablespoons roasted sesame oil
  • Sea salt and chilli flakes


  1. Preheat the oven to 375F.
  2. Steam the 4 cabbage leaves for 10 minutes without breaking them and set aside.
  3. Mix the shrimp, potato flour, chopped scallion and garlic together into a bowl. Add salt and pepper and 2 tablespoons of sesame oil.
  4. Dice the bell pepper into small pieces and add it into the shrimp mix.
  5. Lay each cabbage leaf flat and fill them with about ½ cup of the shrimp and veggie mix.
  6. Roll it tight.
  7. Heat up a pan with some sesame oil and gently roast the rolls for 1 minute on high heat on each side, then place the pan into the oven for 10 minutes.
  8. Let them cool down a bit while you prepare your sauce.
  9. Mix the fish sauce, lemon juice, cane sugar and sesame oil together, and then add some sea salt and chilli pepper flakes.
  10. Dip your rolls into the sauce and enjoy.

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