Broccoli Rabe Summer Rolls
Summer rolls are a classic. So when you add in broccoli rabe, we are in heaven. Here, the broccoli rabe is simply stir-fried with garlic (but, fun fact, Stephanie also loves roasting it, which deepens, sweetens, and caramelizes the flavors.) The DIY nature of the rolls makes them easy for everyone to customize at the table. The fillings: simply poached chicken breast, thin and crunchy julienned carrots, creamy avocado, quickly crisped broccoli rabe with garlic, and slippery rice vermicelli. Wrap everything up in a rice paper hug and dip into a creamy almond hoisin sauce for a bite filled with varying textures and flavors combining into a perfect bite.
Recipe by Stephanie Le
Stephanie is the author of “Easy Gourmet” and I am a Food Blog, which was named “Editor’s Choice: Best Cooking Blog” and “Food Blog of the Year” by Saveur in 2014.
- 1 Tablespoon oil
- 1 Clove garlic, thinly sliced
- 12 Stalks broccoli rabe
- Salt and freshly ground pepper, to taste
- 2 Bundles vermicelli*
- 1 Chicken breast, poached and sliced
- 1 Avocado, sliced
- 1 Carrot, julienned
- 12 Rounds rice paper, or as needed
Almond butter dipping sauce
- ⅓ Cup creamy almond butter
- 2 Tablespoons hoisin sauce
- 2 Teaspoons sriracha
- Hot water to thin
1. Heat the oil in a non-stick frying pan over medium high heat. Cook the garlic, stirring, until just brown, about 1 minute. Transfer garlic to a plate. Add the rabe and cook for 1–2 minutes. Season with salt and pepper. Add a tablespoon of water to the pan, cover and cook until just tender but still crisp, about 3–5 minutes. Remove from the pan and top with the sliced garlic.
2. Cook the vermicelli according to the package. Drain, rinse, and cool.
3. Mix together the ingredients for the almond butter sauce. Taste and adjust if needed.
4. Take a rice paper wrapper and completely submerge it in a bowl of hot tap water for 10-15 seconds. Place the wrapper on a plate or cutting board—it’ll continue to soften as your assembling your roll. Add fillings as desired: avocado slices, a couple slices of chicken, rabe, carrots, and a bit of vermicelli. Fold the bottom half of the wrapper up over the filling, hold the fold in place, tuck in the sides and roll tightly. Repeat as needed and enjoy immediately with the dipping sauce.
You can serve these rolls whole, but I prefer to cut them into bite size pieces for a more fun presentation.
Notes: *Vermicelli typically comes in 65 gram bundles. You’re looking for approximately 2–3 cups cooked vermicelli.
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