Prep 30 mins
Cook 15 mins
An Argentine specialty the sauce is brightly colored and goes well with meats, chicken or fish also From BH&G
- 236.59 ml shredded romaine lettuce
- 3 coarsely shredded carrots
- 118.29 ml bite-size strips zucchini
- 118.29 ml bite-size strips peeled jicama
- 2 green onions, cut into thin bite-size strips
- 6 sheet rice paper (8 inch )
- 6 sprig fresh flat-leaf parsley
- 354.88 ml lightly packed fresh flat-leaf parsley
- 59.14 ml olive oil
- 59.14 ml rice vinegar
- 6 garlic cloves, minced
- 1.23 ml salt
- 1.23 ml ground black pepper
- 1.23 ml crushed red pepper flakes
- In a blender or food processor, combine the sauce ingredients until chopped but not pureéd.
- 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.
- 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.
- Repeat until you have made the six spring rolls. Serve with the remaining sauce.
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!