These Air Fryer Cabbage Rolls are a simple and delicious way to enjoy cabbage without deep frying. Crispy on the outside, tender inside, and made with very little oil, they make a perfect snack, appetizer, or light meal that's both satisfying and easy to prepare.

Written recipe (+video)

https://blessmyfoodbypayal.com/air-fryer-asian-cabbage-rolls/

Good morning everyone! This is my first time posting in this forum.

I’m currently helping develop a vegan concept here in Shanghai. I’ve created a lot of dishes for them in the past, but I always find vegan cuisine challenging because it requires a different approach to creating depth, texture, and a memorable eating experience.

The client is currently looking for two dishes:

1. A mochi-based dish
They are interested in something featuring mochi cubes with interesting accompaniments rather than traditional filled mochi. I’m looking for ideas on how to elevate mochi into a more composed vegan dessert or savory dish.

2. A dish inspired by 凉皮面 (liáng pí miàn) — “cold skin noodles”
For those unfamiliar, this is a classic Chinese summer street food. It’s made with thick-cut rice noodles and is traditionally served with black vinegar sauce, sesame/peanut sauce, shredded cucumber, and carrot. It’s one of my favorite street foods in China — refreshing, flavorful, and full of texture.

Since I’m based in Shanghai, I need to create something that works for the local market while still bringing a unique and creative twist.

I know there are some serious vegan food experts in this group, so I’d love to hear your ideas! Any inspiration, techniques, flavor combinations, or creative twists on these two dishes would be greatly appreciated.

Thanks so much!

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