Separate the napa cabbage leaves and blanch them in boiling water until soft.
On each blanched cabbage leaf, place a perilla leaf, a slice of beef, and a few enoki mushrooms. Roll tightly.
Line a steamer with bean sprouts and place the cabbage rolls on top. Steam for 10 minutes.
While steaming, mix all the sauce ingredients together.
Serve the rolls with the dipping sauce.
