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!
Source: Better Homes and Gardens
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Read the full recipe after the video.
Recipe Summary
Shrimp Spring Rolls with Chimichurri Sauce
Ingredients
Directions
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.
Nutrition Facts (Shrimp Spring Rolls with Chimichurri Sauce)
Per Serving:
128 calories; total fat 6g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 22mg; sodium 312mg; potassium 176mg; carbohydrates 15g; fiber 2g; sugar 1g; protein 4g; trans fatty acid 0g; vitamin a 3013IU; vitamin c 20mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 36mcg; vitamin b12 0mcg; calcium 40mg; iron 2mg.