Red Chinese Cabbage Summer Roll


1 Red Chinese Cabbage

250g or pre-cooked chicken, shredded (I used left over teriyaki chicken!)

2 carrots cut into matchsticks

1 cucumber cut into matchsticks

1/2 cup crispy noodles

Satay Sauce

1/3 cup warm water

6 tbsp. peanut butter

1/4 cup soy sauce

2 tbsp. rice vinegar

2 tbsp. sesame oil

2 tbsp. honey

2 tsp chilli sauce


  1. Make an ice bath, by filling a large bowl with ice cold water and ice cubes
  2. Bring a large pot of water to the boil, place the Red Chinese cabbage in whole for 2 minutes. Drain the excess water off, and plunge into the ice bath. Once it has cooled, remove it from the ice bath and let the excess water drain away.
  3. Once the Red Chinese Cabbage is cool, remove the leaves carefully and dry each one off with paper towel. Lay each leaf flat, ready to be rolled.
  4. Cut a triangle shape out of the white section of the stem on each leaf, to remove the tough white part (this won’t roll very well).
  5. On each Chinese cabbage leaf place a small portion of the chicken, carrot, cucumber, and crispy noodles where the triangle shape has been cut out.
  6. Carefully and as tightly as possible, roll the leaf from the bottom end to the top.
  7. To make the dipping sauce, combine the water, peanut butter, soy sauce, vinegar, oil honey and chilli sauce in a bowl and whisk to combine until smooth.