Veggie Spring Rolls With Chimichurri Sauce

Ingredients

• 1 cup shredded romaine lettuce
• 3 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 sheets rice paper (8 inch )
• 6 sprigs fresh flat-leaf parsley

CHIMICHURRI SAUCE

• 1 1/2 cups lightly packed fresh flat-leaf parsley
• 1/4 cup olive oil
• 1/4 cup rice vinegar
• 6 garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon crushed red pepper flakes

Directions

1. 1

   In a blender or food processor, combine the sauce ingredients until chopped but not pureéd.

2. 2

   Combine half the sauce with the vegetables and let stand for 25-30 minutes . Vegetables should soften and absorb flavor from the sauce. Stir occasionally. Cover and chill the remaining sauce until ready to use.

3. 3

   To assemble, pour warm water into a pie plate. Carefully dip a rice paper into the water then transfer to a clean kitchen towel. Let stand a few seconds the place a parsley sprig int he center of the paper. Spoon about 1/3 cup vegetable mixture just below the center. Tightly roll up the rice paper from bottom, tucking in one side as you roll.

4. 4

   Repeat until you have made the six spring rolls. Serve with the remaining sauce.