- 10 Chinese cabbage leaves (washed)
- Filtered water
- 1 Tbsp Tamari soy sauce
- 1 tsp ginger juice
- 1 grated carrot
Bring the water to a boil on a medium flame.
Turn the flame up to high and blanch the Chinese cabbage leaves for a minute.
Remove them and place them on a plate to cool.
Roll each leaf, starting at the stem, folding in part of the leaves from the sides. Squeeze out any excess water.
Cut each roll in half. Add a pinch of grated carrot into the center of each cut roll.
On the side mix Tamari soy sauce, ginger juice, and a little water.
Place the sauce in a shallow dish and place the Chinese cabbage rolls on top of this sauce.