Ingredients (serves 8):

• 4 (200g)  Chinese cabbage/Nappa/Wok Bak leaves, halved lengthwise and blanched
• 2 tablespoons cider vinegar
• 1 tablespoon sugar or to taste
• ¾ teaspoon salt or to taste
• 3-4 slices red chilli, chopped

• Some  roasted sesame seed (optional)

Directions:

1. Combine the napa, chilli vinegar, sugar and salt in a bowl and mix well.  Leave to marinate in the refrigerator for 4 hours.
2. Tightly roll the leaves and cut into bite-size if desired. Sprinkle some sesame seeds, chopped chilli/chilli flakes and serve.

Source: The Modern Vegetarian

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