Shrimp Spring Rolls with Chimichurri Sauce

These delicious Vietnamese spring rolls are the perfect appetizer. Filled with shrimp, cilantro, romaine, shredded carrots, and vermicelli noodles, and wrapped into tasty rice paper rolls. Serve with our homemade Chimichurri recipe, for a tangy sauce to dip!

Pin
Oops, we're sorry. Something went wrong. Please try again later.
Shrimp Spring Rolls with Chimichurri Sauce

Reviews (0)

3.0 by 5 people

Rate This!

  • Makes: 10 spring rolls
  • Prep: 30 mins
  • Stand: 15 mins
  • Total Time: 45 mins

Shrimp Spring Rolls with Chimichurri Sauce

Directions

  1. Prepare Chimichurri Sauce. In a medium bowl combine the sauce, shrimp, lettuce, carrots, cilantro, mint, and green onions. Let stand for 15 to 30 minutes to allow shrimp and vegetables to soften slightly and absorb flavors from the sauce, stirring occasionally.
  2. Meanwhile, in a medium saucepan cook the vermicelli in lightly salted boiling water for 3 minutes or until just tender; drain. Rinse under cold water; drain well. Use kitchen shears to snip the noodles into small pieces; set aside.
  3. To assemble, pour warm water into a pie plate. Carefully dip a rice paper into the water; transfer to a clean round dinner plate. Let stand for several seconds to soften. Place a parsley sprig in the center of the paper. Spoon about 1/4 cup of the shrimp mixture just below the center. Arrange some of the vermicelli noodles across mixture. Tightly roll up rice paper from the bottom, tucking in sides as you roll.
  4. Repeat with the remaining rice papers, parsley sprigs, shrimp mixture, and noodles. Serve spring rolls with soy sauce for dipping.

From the Test Kitchen

Make-Ahead Directions:

Prepare as directed. Layer spring rolls between damp paper towels in an airtight container. Store in the refrigerator for up to 4 hours.

Veggie Spring Rolls:

Prepare as above except omit shrimp and substitute 3/4 cup diced firm tofu.

Chimichurri Sauce

Directions

  1. In a blender or food processor combine flat-leaf parsley, olive oil, rice vinegar, garlic, salt, black pepper, and crushed red pepper. Cover and blend or process with several on/off pulses until chopped but not pureed.
Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Shrimp Spring Rolls with Chimichurri Sauce)

  • Per serving:
  • 128 kcal ,
  • 6 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 22 mg chol. ,
  • 312 mg sodium ,
  • 15 g carb. ,
  • 2 g fiber ,
  • 1 g sugar ,
  • 4 g pro.
rate this recipe!
add review

Reviews (0)

5 Ratings

Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close