Shrimp Spring Rolls with Chimichurri Sauce

A light-and-bright chimichurri sauce gives these rolls an Argentinean twist.



Step: 1

Pulse parsley, oil, rice vinegar, garlic, salt, black pepper, and crushed red pepper in a food processor or blender until chopped but not pureed. Transfer to a large bowl.

Step: 2

Stir lettuce, carrot, cilantro, mint, and green onions into chimichurri sauce. Let stand, stirring occasionally, 15 to 30 minutes.

Step: 3

Meanwhile, bring a saucepan of lightly salted water to a boil. Add rice noodles. Cook until just tender, about 3 minutes; drain. Rinse with cold water; drain again. Snip noodles into small pieces.

Step: 4

Pour some warm water into a pie plate. For each spring roll, carefully dip 1 rice paper into the water and transfer to a dinner plate. Let stand several seconds to soften. Put 1 parsley sprig and 2 shrimp halves just below the center of the paper; top with about 1/3 cup vegetable mixture and some of the rice noodles. Tightly roll up rice paper from the bottom, tucking in the sides as you roll.

Step: 5

Serve spring rolls with soy sauce and sprinkle with remaining crushed red pepper.


Per Serving: 427 calories; protein 74.4g; carbohydrates 7.5g; fat 9.7g; cholesterol 672.2mg; sodium 915.9mg.

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