Ranchito Rolls
Chilled veggie and cottage cheese ranch wraps with an Eastern flair
30 minutes
Serves 4
AppetizerNut-freeShellfish-free
Herb's take
Ever wondered what happens when Japanese spring rolls take a detour through the American Midwest? These wraps answer that riddle with a crunchy, tangy punch and a science lesson in emulsion.
Ingredients
Yield
4
Instructions
- 01In a medium bowl, combine the cottage cheese and Hidden Valley Ranch seasoning packet. Stir until the seasoning is evenly incorporated and the mixture looks slightly thickened.
- 02Mix in the mayonnaise and black pepper until smooth.
- 03Prepare the vegetables: julienne carrot and cucumber, slice red bell pepper thinly, shred lettuce, and cut scallions on the bias. Set cilantro leaves aside.
- 04Fill a large shallow dish with warm water. Dip one rice paper wrapper in the water for 5-10 seconds until just pliable, then lay it flat on a clean surface.
- 05Spread about 2 tablespoons of the cottage cheese ranch mixture in a horizontal line across the lower third of the rice paper.
- 06Top with layers of carrot, cucumber, red bell pepper, lettuce, scallions, and a few cilantro leaves.
- 07Fold the sides of the wrapper over the filling, then roll it up tightly from the bottom, like a burrito. Repeat with remaining ingredients to make 8 rolls.
- 08For the dipping sauce: In a small bowl, whisk together rice vinegar, soy sauce, and honey until the honey dissolves.
- 09Slice each roll in half on the bias and arrange on a platter. Serve chilled with dipping sauce.
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