Recipes and Cooking Veggie Summer Rolls with Chimichurri Sauce 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on December 27, 2021 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Stand Time: 15 mins Total Time: 30 mins Yield: 6 spring rolls Jump to Nutrition Facts Ingredients Chimichurri Sauce 1 cup shredded romaine lettuce ¾ cup 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 8 inch round rice papers Rice vinegar Chimichurri Sauce 1 ½ cup lightly packed fresh flat-leaf parsley ¼ cup olive oil ¼ cup sweet rice vinegar 6 cloves garlic, minced ¼ teaspoon salt ¼ teaspoon crushed red pepper ¼ teaspoon ground black pepper Directions 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. 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. Repeat with the remaining rice papers and vegetable mixture. Serve spring rolls with the remaining sauce and rice vinegar. Chimichurri Sauce 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. 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. Rate it Print Nutrition Facts (per serving) 152 Calories 9g Fat 15g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 152 % Daily Value * Total Fat 9g 12% Saturated Fat 1g 5% Sodium 125mg 5% Total Carbohydrate 15g 5% Total Sugars 2g Protein 2g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.