You may also like
Categories:
shredded romaine lettuce carrots bite-size strips zucchini bite-size strips green onions rice parsley parsley olive oil rice vinegar garlic salt ground black pepper red pepper
Viewed: 68 - Published at: 9 years agoIngredients
- 1 cup shredded romaine lettuce
- 3 coarsely shredded carrots
- 12 cup bite-size strips zucchini
- 12 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
- 1 12 cups lightly packed fresh flat-leaf parsley
- 14 cup olive oil
- 14 cup rice vinegar
- 6 garlic cloves, minced
- 14 teaspoon salt
- 14 teaspoon ground black pepper
- 14 teaspoon crushed red pepper flakes
Method
- In a blender or food processor, combine the sauce ingredients until chopped but not pureed.
- 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.
