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



Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Chimichurri Sauce:
Spring Rolls:


Instructions Checklist
  • 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.

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

427.3 calories; protein 74.4g 149% DV; carbohydrates 7.5g 2% DV; fat 9.7g 15% DV; cholesterol 672.2mg 224% DV; sodium 915.9mg 37% DV. Full Nutrition