1. Blanch the cabbage by bringing a large pot of water to a boil. Gently place the napa cabbage leaves in the boiling water and blanch them for 3 to 4 minutes, until they become soft and pliable. Drain the leaves, pat them dry, and set them aside, ready to be filled.

2. Cook the filling by heating the olive oil over medium heat in a skillet. Add the ground chicken and brown it, breaking it up as it cooks. Once the chicken is cooked through, stir in the minced garlic, ginger, and diced shallot. Cook for about 1 minute, until the fragrance is irresistible.

3. Next, toss in the diced mushrooms and carrot, and sauté until they’ve softened. Stir in the soy sauce, oyster sauce, sesame oil, and a pinch of salt. Combine the cornstarch and water to create a slurry, then add it to the skillet. Cook for 1 to 2 minutes, stirring occasionally, until the mixture has thickened to your desired consistency. Allow the filling to cool slightly before assembling the rolls.

4. Assemble the rolls by gently trimming the thick stems from the cabbage leaves, if needed. Place 2 to 3 tablespoon of the flavorful filling at the base of each leaf. Fold the sides of the leaf inward and then tightly roll it up, creating a neat and compact package.

5. Pan-fry the rolls in a clean skillet by heating a bit of olive oil over medium heat. Carefully place the Garlic Soy Napa Cabbage Rolls in the pan and pan-fry them for 2 to 3 minutes per side, until they’re golden brown and irresistibly crispy.

6. Make the sweet soy sauce by whisking together the ingredients: soy sauce, oyster sauce, sugar, and water. Stir until the sugar has fully dissolved, creating a delectable dipping sauce to accompany your cabbage rolls.