Rice Paper Rolls with Chimichurri

These oh-so-summery rice paper rolls can be pre-made before guests arrive, or you can prepare the fresh ingredients and let everyone make their own while sipping on glasses of cold and crisp De Grendel Op Die Berg Chardonnay.

Ingredients

6 rice paper wraps
1 cup cooked rice vermicelli noodles
1 red pepper, sliced into thin strips
1 yellow pepper, sliced into thin strips
1 carrot, cut into matchsticks
1 cucumber, cut into matchsticks
1 cup red cabbage, finely chopped
1 cup edamame, shelled & cooked
Fresh mint or coriander

If you are making for a crowd, triple the ingredients.

For the dipping sauce

3 Tbsp Pesto Princess Chimichurri Sauce
Juice from 1 fresh lime

How to

Fill a shallow dish or bowl with cold water..

Place a rice paper wrap in the dish of water and let it sit for 30 to 60 seconds, until it softens (don’t leave it too long!). Remove from water and place on a plate or cutting board.
Fill the wrap starting with mint or coriander leaves, followed by the vermicelli noodles and veggies.
To roll, tuck in the sides and roll the wrap from the bottom. Try to keep the fillings nice and compact.
For the dipping sauce, combine Pesto Princess Chimichurri Sauce and fresh lime in a small bowl.