An Argentinean-inspired chimichurri sauce brings bright flavor to these shrimp and veggie spring rolls.
- 1 ½ cups lightly packed fresh parsley
- ¼ cup olive oil
- ¼ cup rice vinegar
- 4 cloves garlic, minced, or more to taste
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper (Optional)
- 1 head romaine lettuce, shredded
- ¾ cup coarsely shredded carrot
- ½ cup fresh cilantro leaves
- ½ 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 (Optional)
- ½ teaspoon crushed red pepper, or to taste (Optional)
- 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.