Rating: 4.1 stars
10 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
  • 10 Ratings

Vietnam meets Argentina in this eye-opening fusion recipe in which fresh, crisp veggies nestled in rolls of rice paper are accompanied by Chimichurri -- Argentina's famous parsley and garlic sauce -- for dipping. Making the wraps may seem awkward at first, but keep trying. You'll be a pro in no time at all.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary test

prep:
30 mins
stand:
15 mins to 30 mins
Yield:
6 spring rolls
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Veggie Summer Rolls with Chimichurri Sauce

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • 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.

Instructions Checklist
  • Repeat with the remaining rice papers and vegetable mixture. Serve spring rolls with the remaining sauce and rice vinegar.

Tips

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.

Nutrition Facts (Veggie Summer Rolls with Chimichurri Sauce)

152 calories; total fat 9g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 7g; cholesterol 0mg; sodium 125mg; carbohydrates 15g; fiber 2g; sugar 2g; protein 2g.

Chimichurri Sauce

Ingredients

Ingredient Checklist

Directions

Chimichurri Sauce:
  • 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.

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Reviews

10 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0