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Shrimp Spring Rolls with Chimichurri Sauce
Shrimp Spring Rolls with Chimichurri Sauce
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
55 minutes
Tangy Argentine chimichurri sauce elevates shrimp and vegetable spring rolls.
Ingredients:
  • 1.5 cups lightly packed fresh parsley
  • 0.25 cup olive oil
  • 0.25 cup rice vinegar
  • 4 cloves garlic, minced, or more to taste
  • 0.25 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 0.25 teaspoon crushed red pepper
  • 1 head romaine lettuce, shredded
  • 0.75 cup coarsely shredded carrot
  • 0.5 cup fresh cilantro leaves
  • 0.5 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
  • 0.5 teaspoon crushed red pepper, or to taste
Instructions:
  • In a food processor or blender, pulse parsley, oil, rice vinegar, garlic, salt, black pepper, and crushed red pepper until finely chopped. Transfer the mixture to a large bowl.
  • Mix the lettuce, carrot, cilantro, mint, and green onions into the flavorful chimichurri sauce. Allow the mixture to rest for 15 to 30 minutes, giving it a gentle stir from time to time.
  • While waiting, heat a saucepan of salted water until it boils. Add in the rice noodles and cook for approximately 3 minutes until they are just tender. Drain the noodles and give them a rinse with cold water before draining once more. Cut the noodles into small pieces.
  • Fill a pie plate with warm water. Dip a rice paper into the water for each spring roll and place it on a dinner plate. Allow it to soften for a few seconds. Arrange 1 parsley sprig and 2 shrimp halves just below the center of the paper; add about 1/3 cup of vegetable mixture and some rice noodles. Roll up the rice paper tightly from the bottom, folding in the sides as you go.
  • Drizzle soy sauce over spring rolls and garnish with remaining crushed red pepper.

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