Veggie Summer Rolls With Chimichurri Sauce Recipes

VEGETABLE SUMMER ROLLS

Steps:

• Make sauce:
• Cook onion, garlic, and red pepper flakes in oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes. Whisk in remaining sauce ingredients. Simmer, whisking, 1 minute, then cool.
• Make summer rolls:
• Cover noodles with boiling-hot water and soak 15 minutes, then drain well in a sieve. Pat dry between paper towels and toss with vinegar and salt to taste.
• Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Soak 1 rice-paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute, then transfer to paper towels.
• Arrange 1 piece of lettuce on bottom half of soaked rice paper, folding or tearing to fit and leaving a 1-inch border along edge. Spread one fourth of peanut sauce over lettuce and top with one fourth each of mint, basil, cabbage, and noodles. Roll up rice paper tightly around filling and, after rolling halfway, arrange one fourth of cilantro and carrot along crease. Then fold in sides and continue rolling. Transfer summer roll to a plate and cover with dampened paper towels.
• Make 3 more rolls in same manner. Serve rolls halved on the diagonal.

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.

VEGETARIAN SUMMER ROLLS WITH 3 DIPPING SAUCES

Steps:

• For each sauce, set aside the garnish and mix together all the ingredients in a medium size bowl. Add the garnish right before serving. Makes 3/4 cup peanut sauce; makes 3/4 cup hoisin sauce; makes 1 cup of Vietnamese dipping sauce (nuoc cham).
• Cut the block of tofu into 1/2 inch strips. Add a teaspoon of oil to a pan over medium high heat and fry the tofu strips until they are golden brown on both sides. About 4 - 5 minutes. Set this aside.
• Add about a third inch of water to a large shallow dish to dip the rice paper wrappers in. Dip one sheet of rice paper wrapper in the water for two seconds and place it on a flat surface. (see Note 2)
• Starting with the side closest to you, add the mix greens/lettuce and shredded red cabbage on top of the rice paper wrapper, leaving an inch of wrapper on the edge to grab ahold of later. This will provide a barrier between the vegetable filling and the delicate rice paper wrappers.
• Next place the peppers, carrots, tofu, and avocado on top of the mixed greens. Finally add the vermicelli rice noodles and fresh herbs on top of everything. You should have a stack of the filling piled on top of each other.
• (Optional) For presentation: if you prefer to see the colorful vegetables through the wrapper, lay them flat on the rice paper wrapper in the center. As you're rolling it up, you should be able see the vegetables through the rice paper.
• Starting from the end closest to you, pick up the inch of wrapper left uncovered and roll it up a quarter of the way.
• Continue rolling until all the filling is rolled into the rice paper wrapper.
• Fold the left and right side of the wrapper towards the center and continue to roll it all the way up.
• Place the summer roll on a plate and let it sit for 1 minute or until the wrapper is no longer tacky. The surface should still feel soft and pliable but it should not feel sticky since the excess water should be absorbed by now.
• Cut each summer roll crosswise into about 2 inch pieces and arrange them on a plate. Serve with the peanut, hoisin, and Vietnamese dipping sauces.

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.

VEGETABLE-FILLED SUMMER ROLLS

Steps:

• Bring a large pot of water to a boil. Remove from the heat and add rice noodles. Let soak for 8 to 10 minutes, until noodles are soft but firm, stirring occasionally. Drain well.
• Fill a bowl with hot water (not boiling). Submerge 1 sheet of rice paper into the water until soft, about 15 seconds. Place rice paper on a work surface and lay 1 piece of lettuce in the middle, starting at the bottom. Add some rice noodles, cabbage, sprouts, cilantro, carrot, avocado, and bell peppers. Pull up the bottom of the rice paper and roll up and over the vegetables. Fold in the sides of the sheet to seal. Repeat to make remaining rolls.