Recipe: Veggie Spring Rolls with Chimichurri Sauce

the appetizer:

The Ultimate Appetizers Book by Better Homes and Gardens includes recipes like Veggie Spring Rolls with Chimichurri Sauce; Manchego Bites; and Rich Norwegian Meatballs .

Veggie Spring Rolls
with Chimichurri Sauce

Prep: 30 minutes
Stand: 15 minutes
Makes: 6 rolls

If you find yourself falling for the intensely bright chimichurri sauce—an Argentine specialty—keep the recipe close by to work its magic on grilled meats, chicken, and fish.

1 recipe Chimichurri Sauce (below)
1 cup shredded romaine lettuce
1/2 cup packaged coarsely shredded carrots
1/2 cup bite-size strips zucchini
1/2 cup bite-size strips peeled jicama
2 green onions, cut into thin bite-size strips
6 8-inch rice papers
6 sprigs fresh Italian parsley

1. In a medium bowl combine half of the sauce, the 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.

2. 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.

3. Repeat with the remaining rice papers, parsley sprigs, and vegetable mixture. Serve spring rolls with the remaining sauce.

Nutrition facts per serving: 152 cal., 9 g total fat (1 g sat. fat), 0 mg chol., 125 mg sodium, 15 g carb., 2 g dietary fiber, 2 g protein.

Make-Ahead Directions: Prepare as directed. Layer spring rolls between damp paper towels in an airtight container. Store in the refrigerator for up to 4 hours. Store the remaining sauce in the refrigerator for up to 4 hours.