Roll Models
Broccoli, Bell Pepper, and Rice Paper Wraps with Garlicky Low-Sodium Dip
35 minutes
Serves 4
DinnerVietnameseLow-sodium
Herb's take
Inspired by Vietnamese fresh spring rolls, this dinner wraps up broccoli, bell pepper, and rice in a delicate rice paper blanket, served with a punchy garlic dipping sauce, no sodium overload in sight. You’ll learn how to blanch veggies for color and crunch, and master the gentle art of rolling without turning your kitchen into a sticky mess.
Ingredients
Yield
4
Instructions
- 01Cook the jasmine rice according to package instructions, then spread on a tray to cool to room temperature.
- 02Bring a large pot of water to a boil. Add the broccoli florets and blanch for 1 minute until bright green and just tender. Transfer immediately to an ice water bath to stop cooking, then drain well.
- 03Lay out all filling ingredients: cooled rice, broccoli, bell pepper, carrot, mint, and cilantro on a clean work surface.
- 04Fill a large shallow dish with warm water. Working with one sheet at a time, dip the rice paper wrapper in the water for about 10 seconds until pliable but not mushy.
- 05Lay the softened wrapper flat on a damp kitchen towel. Place a small handful of rice horizontally in the lower third of the wrapper, then top with broccoli, bell pepper, carrot, mint, and cilantro.
- 06Fold the bottom edge up over the filling, then fold in the sides and roll tightly into a neat cylinder. Repeat with remaining wrappers and filling.
- 07For the garlic dipping sauce: In a small bowl, whisk together minced garlic, rice vinegar, honey, low-sodium soy sauce, toasted sesame oil, water, and lime juice until combined.
- 08Arrange the rolls on a platter, seam side down, and cover loosely with a damp paper towel until ready to serve.
- 09Serve the rice paper rolls with the garlic dipping sauce on the side, and let everyone dip and crunch away.
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