Veggie Spring Rolls With Chimichurri Sauce

Julie B's Hive's Note:

An Argentine specialty the sauce is brightly colored and goes well with meats, chicken or fish also From BH&G

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Yield: 6 spring ...

• 1 cup shredded romaine lettuce
• 3 coarsely shredded carrots
• ½ cup bite-size strips zucchini
• ½ 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

CHIMICHURRI SAUCE

• 1 ½ cups lightly packed fresh flat-leaf parsley
• ¼ cup olive oil
• ¼ cup rice vinegar
• 6 garlic cloves , minced
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ 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.

Reviews

[FLKeysJen]

Summer rolls with mint leaves and peanut sauce are some of my favorite things, but I prefer this version with Italian parsley and chimichurri. It's much juicier, flavorful and more filling from soaking the veggies in the sauce (a little messier to eat too). I had extra filling, enough to make about 10 rolls. Next time I'll use less carrot and add cucumber. Delicious and different!