Finely chop the carrot and green onion. (A food processor makes this faster.) Add them to the ground pork.

Add all the seasonings to the pork mixture and mix well by hand, kneading until sticky.

Add the egg and 2 tablespoons sweet potato starch. Mix until fully combined.

Bring a large wok or pot of water to a boil. Blanch the napa cabbage leaves until just softened, then remove.

Lay out the cabbage leaves. Place some of the marinated pork filling about one-third of the way from the edge. Roll up the cabbage tightly and place on a plate.

Arrange the cabbage rolls on the rack, cover, and steam over medium heat for 25 minutes.

Arrange the Jade Cabbage Rolls on a serving plate. The pork filling is juicy and pairs perfectly with the tender cabbage—every bite is satisfying!