- make this recipe
- user reviews ()
- Chimichurri Sauce
- 1 cup shredded romaine lettuce
- 3/4 cup 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 8 inches round rice papers
- Rice vinegar
1. Prepare Chimichurri Sauce. In a medium bowl combine half of the sauce, the lettuce, carrots, zucchini, jicama, and green onions. Let stand for 15 to 30 minutes to allow vegetables to soften slightly and absorb flavor from the sauce, stirring occasionally. Cover and chill the remaining sauce until ready to serve.
2. To assemble, pour warm water into a pie plate. Carefully dip a rice paper into the water; transfer to a clean kitchen towel. Let stand for several seconds to soften. Spoon about 1/3 cup of the vegetable mixture just below the center of the rice paper. Tightly roll up rice paper from the bottom, tucking in one side as you roll.
3. Repeat with the remaining rice papers and vegetable mixture. Serve spring rolls with the remaining sauce and rice vinegar.
- Prepare as directed. Layer spring rolls between damp paper towels in an airtight container. Chill spring rolls and the remaining sauce separately for up to 4 hours.
Yield: about 1/2 cup
- 1 1/2 cups lightly packed fresh flat-leaf parsley
- 1/4 cup olive oil
- 1/4 cup sweet rice vinegar
- 6 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon ground black pepper
1. In a blender or food processor combine parsley leaves; olive oil; vinegar; garlic, salt; red pepper; and black pepper. Cover and blend or process with several on/off pulses until chopped, but not pureed. Makes about 1/2 cup.
- cal. (kcal) 152,
- Fat, total (g) 9,
- sat. fat (g) 1,
- carb. (g) 15,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 2,
- pro. (g) 2,
- sodium (mg) 125,
- Percent Daily Values are based on a 2,000 calorie diet