SHRIMP SPRING ROLLS WITH CHIMICHURRI SAUCE
A light-and-bright chimichurri sauce gives these rolls an Argentinean twist.
Provided by Allrecipes Magazine
Categories Appetizers and Snacks Wraps and Rolls
Time 55m
Yield 10
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 427.3 calories, Carbohydrate 7.5 g, Cholesterol 672.2 mg, Fat 9.7 g, Fiber 2.5 g, Protein 74.4 g, SaturatedFat 1.8 g, Sodium 915.9 mg, Sugar 1.4 g
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Yubraj Pandey
[email protected]I'm not a fan of shrimp, but I loved these spring rolls! The chimichurri sauce was amazing.
thabiso hololo
[email protected]These spring rolls were perfect for my party! They were easy to make ahead of time and everyone loved them.
Diane Smith
[email protected]The spring rolls were delicious, but the chimichurri sauce was a bit too tangy for me.
Colin Spratt
[email protected]These spring rolls were a bit time-consuming to make, but they were worth it.
Sabastine Victor
[email protected]I love that this recipe is so versatile. I can add or remove ingredients to suit my taste.
Star Hove
[email protected]These spring rolls were a great way to use up leftover shrimp.
SAIM Ansari
[email protected]I'm not sure what I did wrong, but my spring rolls turned out soggy.
adekemi alimi
[email protected]The spring rolls were good, but the chimichurri sauce was a bit too spicy for me.
Scarlett Jones
[email protected]These spring rolls were perfect for a light lunch or dinner.
Ripon md
[email protected]I had to make a few substitutions, but the spring rolls still turned out great! I used ground chicken instead of shrimp and added some extra veggies.
Sami hussain
[email protected]These spring rolls were a bit too oily for my taste.
Dinesha Bista
[email protected]The chimichurri sauce was amazing! I could drink it by the cup.
Sajid Baloch
[email protected]These spring rolls were easy to make and turned out great! I'll definitely be making them again.
Jon Peters
[email protected]I'm not a huge fan of shrimp, but these spring rolls were delicious! The flavors all worked really well together.
Gemma Busby
[email protected]These spring rolls were a hit at my party! The chimichurri sauce was the perfect complement to the shrimp and veggies.