Vegetable Rolls

Place the Chinese cabbage leaves in a large baking bowl and pour boiling hot water over them to soften them a bit. Stand for 1 minute and then drain thoroughly.

Mix the corn cobs, chopped carrot, celery, green onion, water chestnuts, cashew nuts, garlic, ginger as well as bamboo shoots in a large baking bowl.

In another baking bowl, stir through the sesame oil and soy sauce. Add this mixture to the vegetables and stir well until thoroughly coated.

Lay out the leaves of Chinese cabbage on a chopping board and on the spot form large amounts of vegetable filling on each leaf.

Roll up the Chinese cabbage leaves and wrap the sides. Pin these pretty little parcels with cocktail skewers (party sticks).

Place the stuffed rolls in a steamer on a small heatproof plate, cover and steam for 15 to 20 min until cooked.

Place the vegetable rolls on a heated plate and bring to the table with soy or chili sauce.

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