Veggie spring rolls with chimichurri sauce (recipe)

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Veggie spring rolls with chimichurri sauce (recipe)
NameVeggie spring rolls with chimichurri sauce
IngredientsRomaine lettuce Carrots Zucchini Jicama Green onions Rice paper Fresh flat-leaf parsley Fresh flat-leaf parsley Olive oil Rice vinegar Garlic cloves Salt Ground black pepper Crushed red pepper flakes
Cooktime (in hours)0.25
Preptime (in hours)0.5
Totaltime (in hours)0.75
Keto friendlinessKeto friendly
Calories111.4
Fat9.3
Protein1.4
Carbohydrate6.9
Fiber2.4
Net carbohydrates4.5
Sugar2.3
Saturated fat1.3
Cholesterol (mg)0
Sodium130.3
Yield6 spring rolls
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Veggie spring rolls with chimichurri sauce (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Veggie spring rolls with chimichurri sauce (recipe) image(external)

Recipe instructions

  1. In a blender or food processor, combine the sauce ingredients until chopped but not purev d.
  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. 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. Repeat until you have made the six spring rolls. Serve with the remaining sauce.

    Food tags
    South American, Savory,



Keto-meter rating
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Time:
Prep Time in Hours and Mins:45M

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Contributors: Prab R. Tumpati, MD