Fan Bao
A classic Northeastern Chinese dish: tender rice, savory egg sauce, and fresh herbs wrapped in crisp napa cabbage leaves, bursting with flavor in every bite.
Ingredients
9 items- Long-grain rice 2 cups (300g)
- Eggs 3
- Soybean paste 3 tbsp
- Green bell pepper 1
- Scallions 3
- Cilantro to taste
- Peanuts 50g
- Napa cabbage leaves 8
- Cooking oil 2 tbsp
Nutrition
Steps （8 steps）
Rinse rice and cook in rice cooker with water (1:1.2 ratio) for 30 minutes until tender; let steam for 10 minutes.
Beat eggs with a pinch of salt. Heat 1 tbsp oil over medium-high, add eggs and scramble quickly for 20 seconds until just set, then remove.
Reduce heat to low, add soybean paste and stir for 1 minute until fragrant. Add 2 tbsp water, cooked eggs, bell pepper, and half the scallions; stir-fry over medium heat for 30 seconds.
Dry-roast peanuts in a pan over low heat for 5 minutes until golden and fragrant; cool and crush finely.
Chop remaining scallions and cilantro. Trim thick ribs from cabbage leaves by about 1 cm.
Place a cabbage leaf on a board; put about 150g hot rice in the center and flatten into a 1 cm thick round.
Top the rice with 2 tbsp egg sauce, crushed peanuts, remaining scallions, and cilantro. Fold the sides inward and roll tightly from the bottom into a pillow shape.
Repeat for the remaining wrappers. Serve warm, held in hands for best flavor.
Tips
Use slightly softer rice for better binding. Add mashed potato to the egg sauce for a creamier texture. Adjust saltiness of soybean paste to taste. Choose outer large cabbage leaves for easier wrapping.
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