Shrimp Spring Rolls with Chimichurri Sauce

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

1
Prep Time:
30 mins
Cook Time:
10 mins
Additional Time:
15 mins
Total Time:
55 mins
Servings:
10
Yield:
10 servings

Ingredients

Chimichurri Sauce:

  • 1 ½ cups lightly packed fresh parsley

  • ¼ cup olive oil

  • ¼ cup rice vinegar

  • 4 cloves garlic, minced, or more to taste

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper

  • ¼ teaspoon crushed red pepper (Optional)

Spring Rolls:

  • 1 head romaine lettuce, shredded

  • ¾ cup coarsely shredded carrot

  • ½ cup fresh cilantro leaves

  • ½ cup fresh mint leaves

  • 2 green onions, thinly sliced

  • 1 ounce rice vermicelli noodles

  • 10 rice paper sheets

  • 10 sprigs fresh Italian parsley

  • 10 cooked peeled and deveined shrimp, halved lengthwise

  • 1 tablespoon reduced-sodium soy sauce, or to taste (Optional)

  • ½ teaspoon crushed red pepper, or to taste (Optional)

Directions

  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.

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

  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.

  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.

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

Cook's Notes:

Use 8-inch rice paper sheets.

You can use cilantro instead of Italian parsley or a combination of both in the spring rolls.

For a vegan version, substitute strips of firm tofu for the shrimp.

Nutrition Facts (per serving)

427 Calories
10g Fat
8g Carbs
74g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 427
% Daily Value *
Total Fat 10g 12%
Saturated Fat 2g 9%
Cholesterol 672mg 224%
Sodium 916mg 40%
Total Carbohydrate 8g 3%
Dietary Fiber 3g 9%
Total Sugars 1g
Protein 74g
Vitamin C 68mg 340%
Calcium 210mg 16%
Iron 14mg 76%
Potassium 986mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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