Appetizers, Veggie Spring Rolls with Chimichurri Sauce

By Floridaberry

Ingredients

• 1 cup shredded romaine lettuce
• 3/4 cup packaged 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-inch rice papers
• 6 sprigs fresh flat-leaf parsley

Preparation

Step 1

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. Place a parsley sprig in the center of the paper. Spoon about 1/3 cup of the vegetable mixture just below the center. Tightly roll up rice paper from the bottom, tucking in one side as you roll.

3. Repeat with the remaining rice papers, parsley sprigs, and vegetable mixture. Serve spring rolls with the remaining sauce. Makes 6 spring rolls.

CHIMICHURRI SAUCE: In a blender or food processor, combine 1 1/2 cups lightly packed fresh flat-leaf parsley; 1/4 cup olive oil: 1/4 cup rice vinegar; 6 cloves garlic, minced; 1/4 teaspoon salt; 1/4 ground black pepper; and 1/4 teaspoon crushed red pepper. Cover and blend or process with several on/off pulses until chopped but not pureed.

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. Store the remaining sauace in the refrigerator for up to 4 hours.