Shrimp Spring Rolls with Chimichurri Sauce
Recipe information
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Cooking:
30 min.
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Servings per container:
10
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Ingredients for - Shrimp Spring Rolls with Chimichurri Sauce

1. Lightly packed fresh parsley - 1 ½ cups
2. Olive oil - ¼ cup
3. Rice vinegar - ¼ cup
4. Garlic, minced, or more to taste - 4 cloves
5. Salt - ¼ teaspoon
6. Ground black pepper - ¼ teaspoon
7. Crushed red pepper (Optional) - ¼ teaspoon
8. Romaine lettuce, shredded - 1 head
9. Coarsely shredded carrot - ¾ cup
10. Fresh cilantro leaves - ½ cup
11. Fresh mint leaves - ½ cup
12. Green onions, thinly sliced - 2
13. Rice vermicelli noodles - 1 ounce
14. Rice paper sheets - 10
15. Fresh Italian parsley - 10 sprigs
16. Cooked peeled and deveined shrimp, halved lengthwise - 10
17. Reduced-sodium soy sauce, or to taste (Optional) - 1 tablespoon
18. Crushed red pepper, or to taste (Optional) - ½ teaspoon

How to cook deliciously - Shrimp Spring Rolls with Chimichurri Sauce

1. Stage

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. Stage

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

3. Stage

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. Stage

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. Stage

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