In a large mixing bowl, add all ingredients for cabbage rolls except cabbage and chives.

Using a wooden spoon, chopsticks, or hand, stir vigorously in one direction until filling has a sticky consistency.

Allow to marinate in the chiller while you prepare the rest of the ingredients.

Bring a pan of water to boil, then add 2 leaves of napa cabbage.

Blanch for 30-45 seconds or until soften and pliable.

Continue blanching until all napa cabbage leaves are done.

Then do the same for the chives.

To wrap, scoop about 2-3 tbsp of meat filling onto an inch above the end/stem part of the napa cabbage.

Roll upwards, then tuck in the sides as you continue to roll.

Tie a butterfly knot around the cabbage roll with the blanched chives.

Place cabbage roll on heat proof plate, seam side down.

Continue until all the fillings are used.

Get a steamer going over high heat.

Steam for 10 minutes or until done.

Drain away excess liquid collected in the plate, or add that to the chicken broth.

In a sauce pan, bring the chicken broth to a boil then add lemongrass, ginger, shallot, garlic, and wolf berries.

Lower heat to medium and allow to infuse for 3-5 minutes.

Season with sugar and fish sauce.

While stirring, drizzling in corn starch slurry to thicken sauce.

Remove from heat, discard lime leaves, ginger, shallot, and garlic.

Spoon sauce over steamed cabbage rolls

Garnish with coriander.