Veggie Spring Rolls With Chimichurri Sauce Recipes

VEGGIE SUMMER ROLLS WITH CHIMICHURRI SAUCE

Steps:

• 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 SauceChimichurri 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.

VEGGIE SPRING ROLLS

Steps:

• Cut up all veggies into small pieces (thinly sliced).
• In large pan or wok heat up veg. oil and add mushrooms and ginger. After a minute, add rest of veggies. Cook for 2-3 minute
• Add sesame oil, soy sauce, sugar, salt and pepper, to taste. Cook another 3 minutes.
• Remove from heat.
• Take a wrapper, use fingers to moisten the edge with water, lay the wrapper in a diamond shape and place veg mixture in middle.
• Fold up bottom, sides and then roll up to the top (use enough water to seal).
• I bake mine in a cake pan that has been greased with some oil spritzed on top, 400 degrees for 10-15 min (until brown), but you could steam or fry.

SHRIMP SPRING ROLLS WITH CHIMICHURRI SAUCE

Steps:

• 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.
• Stir lettuce, carrot, cilantro, mint, and green onions into chimichurri sauce. Let stand, stirring occasionally, 15 to 30 minutes.
• 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.
• 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.
• Serve spring rolls with soy sauce and sprinkle with remaining crushed red pepper.

VEGGIE SPRING ROLLS

Steps:

• Combine first 6 ingredients oin one bowl, and the next four in another bowl.
• Cover each and refrigerate beteen 2- 24 hours.
• Stir once and drain.
• Pour 1 cup warm water into a pie plate.
• Carefully dip rice papers into water, one at a time.
• Place papers one at a time on clean kitchen towels (not touching).
• Let soften until pliable.
• Place 1/4 cup bean sprouts on each rice paper near the edge.
• Place one rounded tablespoon of each vegetable mixture on the sprouts.
• Fold in the ends, and tightly roll the rice paper.
• Place seam side down on a plate.
• Cover with a damp towel, and repeat until done.
• Cover and refrigerate for up to 2 hours.
• Cut each roll in half diagonally to make 12 pieces.
• Garnish with carrot and cilantro.