Veggie Spring Rolls With Chimichurri Sauce |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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An Argentine specialty the sauce is brightly colored and goes well with meats, chicken or fish also From BH&G Ingredients:
1 cup shredded romaine lettuce |
3 coarsely shredded carrots |
1/2 cup bite-size strips zucchini |
1/2 cup bite-size strips peeled jicama |
2 green onions, cut into thin bite-size strips |
6 sheets rice paper (8 inch ) |
6 sprigs fresh flat-leaf parsley |
1 1/2 cups lightly packed fresh flat-leaf parsley |
1/4 cup olive oil |
1/4 cup rice vinegar |
6 garlic cloves, minced |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
1/4 teaspoon crushed red pepper flakes |
Directions:
1. In a blender or food processor, combine the sauce ingredients until chopped but not pureéd.
2. Combine half the sauce with the vegetables and let stand for 25-30 minutes . Vegetables should soften and absorb flavor from the sauce. Stir occasionally. Cover and chill the remaining sauce until ready to use.
3. To assemble, pour warm water into a pie plate. Carefully dip a rice paper into the water then transfer to a clean kitchen towel. Let stand a few seconds the place a parsley sprig int he center of the paper. Spoon about 1/3 cup vegetable mixture just below the center. Tightly roll up the rice paper from bottom, tucking in one side as you roll.
4. Repeat until you have made the six spring rolls. Serve with the remaining sauce.
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