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To prepare chimichurri sauce: In a blender or food processor, combine parsley, oil, vinegar, garlic, salt, pepper and crushed red pepper. Cover and blend or process with several on/off pulses until chopped, but not puréed.
To prepare spring rolls: In a medium bowl, combine half of the sauce, lettuce, carrots, zucchini, jicama and green onions. Let stand for 15 to 30 minutes to allow vegetables to soften slightly and absorb flavor from the sauce, stirring occasionally. Cover and chill the remaining sauce until ready to serve.
To assemble, pour warm water into a pie plate. Carefully dip a rice paper into the water; transfer to a clean kitchen towel. Let stand for several seconds to soften. Place a parsley sprig in the center of the paper. Spoon about 1/3 cup of the vegetable mixture just below the center. Tightly roll up rice paper from the bottom, tucking in one side as you roll.
Repeat with the remaining rice papers, parsley sprigs, and vegetable mixture. Serve spring rolls with the remaining sauce.