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Boil Chinese cabbage leaves for approximately 1 minute or until softened
Dice shiitake mushrooms, carrots, spring onions, and garlic
Mix diced vegetables with leftover cooked rice
Add a splash of soy sauce and rice vinegar to the filling mixture
Taste and adjust seasonings as needed
Fill each softened cabbage leaf with the vegetable and rice mixture
Roll the cabbage leaves tightly around the filling
Mix together 2 tbsp soy sauce, 1 tsp chilli flakes, and 1 tsp sesame seeds to make the sauce
Serve cabbage rolls with the sauce