Shrimp Spring Rolls with Chimichurri Sauce

An Argentinean-inspired chimichurri sauce brings bright flavor to these shrimp and veggie spring rolls.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 427 Calories

Ingredients

• 2 green onions, thinly sliced
• 4 cloves garlic, minced, or more to taste
• 1 head romaine lettuce, shredded
• 1 ounce rice vermicelli noodles
• 10 rice paper sheets
• 10 sprigs fresh Italian parsley
• 10 cooked peeled and deveined shrimp, halved lengthwise
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon salt
• 0.25 cup olive oil
• 0.25 cup rice vinegar
• 0.25 teaspoon crushed red pepper
• 0.5 cup fresh mint leaves
• 0.5 cup fresh cilantro leaves
• 1.5 cups lightly packed fresh parsley
• 0.75 cup coarsely shredded carrot
• 1 tablespoon reduced-sodium soy sauce, or to taste
• 0.5 teaspoon crushed red pepper, or to taste

Recipe Instructions

Step 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.

Step 2

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

Step 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.

Step 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.

Step 5

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