Veggie Spring Rolls With Chimichurri Sauce

---

An argentine specialty the sauce is brightly colored and goes well with meats, chicken or fish also from bh&g

---

Steps

---

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

---

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.

---

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.

---

Repeat until you have made the six spring rolls.

---

Serve with the remaining sauce.

---

Ingredients

---

romaine lettuce, carrots, zucchini, jicama, green onions, rice paper, fresh flat-leaf parsley, olive oil, rice vinegar, garlic cloves, salt, ground black pepper, crushed red pepper flakes