Cabbage Spring Rolls with Tahini & Chilli Dip

Recipe Note

Cabbage choice:

Savoy cabbage is ideal as it’s naturally pliable and tender, but white cabbage works well too. Choose a large head so the outer leaves are generous and unblemished.

Blanching matters:

Blanch the leaves only until flexible — over-cooking will make them fragile and watery. Refresh immediately in ice-cold water to set the colour and stop the cooking. 

Drying the leaves:

This is crucial. After refreshing, pat the leaves completely dry and trim down the thick central rib so the leaf lies flat. If the leaves feel damp, leave them uncovered for a few minutes before rolling. 

Filling balance:

The filling should be glossy, not wet. Toss it gently with the inside sauce and let it sit briefly — if any liquid collects, drain it off before assembling. 

Rolling:

Don’t overfill. A neat, compact roll is easier to cook evenly and will cut cleanly when serving. Roll firmly but without stretching the cabbage. 

Rest before cooking:

Let the assembled rolls rest seam-side down for 10 minutes before cooking — this helps them hold their shape — or chill them until ready to cook. 

Cooking method:

These rolls can be baked or air-fried. The air fryer gives a slightly lighter finish, while the oven is better if you’re cooking a larger batch. 

Make ahead:

The rolls can be assembled up to 4 hours ahead and kept covered in the fridge. Bring them back to room temperature before cooking. 

Serving:

Slice one in half and leave one whole just before serving and serve with the dipping sauce on the side. A scattering of herbs or chilli flakes adds a final, fresh note.

Nutrition