Veggie Spring Rolls With Chimichurri Sauce Recipe

Name: Veggie Spring Rolls With Chimichurri Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup shredded romaine lettuce; 3 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 sheets rice paper (8 inch ); 6 sprigs fresh flat-leaf parsley; 1 ½ cups lightly packed fresh flat-leaf parsley; ¼ cup olive oil; ¼ cup rice vinegar; 6 garlic cloves, minced; ¼ teaspoon salt; ¼ teaspoon ground black pepper; ¼ teaspoon crushed red pepper flakes

Servings: persons

1 cup shredded romaine lettuce
3 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 sheets rice paper (8 inch )
6 sprigs fresh flat-leaf parsley
1 ½ cups lightly packed fresh flat-leaf parsley
¼ cup olive oil
¼ cup rice vinegar
6 garlic cloves, minced
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon crushed red pepper flakes

1
In a blender or food processor, combine the sauce ingredients until chopped but not pureed.
2
Combine half the sauce with the vegetables and let stand for 25-30 minutes .
3
Vegetables should soften and absorb flavor from the sauce.
4
Stir occasionally.
5
Cover and chill the remaining sauce until ready to use.
6
To assemble, pour warm water into a pie plate.
7
Carefully dip a rice paper into the water then transfer to a clean kitchen towel.
8
Let stand a few seconds the place a parsley sprig int he center of the paper.
9
Spoon about 1/3 cup vegetable mixture just below the center.
10
Tightly roll up the rice paper from bottom, tucking in one side as you roll.
11
Repeat until you have made the six spring rolls.
12
Serve with the remaining sauce.

478

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup shredded romaine lettuce, 3 coarsely shredded carrots, ½ cup bite-size strips zucchini, ½ cup bite-size strips peeled jicama, and more.

Yes, Veggie Spring Rolls With Chimichurri Sauce falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veggie Spring Rolls With Chimichurri Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions