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Italian Zucchini Pasta Spring Rolls Recipe

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4.3 from 1 review

These Italian Zucchini Pasta Spring Rolls are a fresh and flavorful fusion dish combining crunchy zucchini noodles, savory salami, creamy provolone, and tangy tomatoes wrapped in delicate rice paper sheets. Tossed with an herby red wine vinegar dressing, these spring rolls offer a light yet satisfying appetizer or snack, perfect for warm weather and Mediterranean-inspired meals.

  • Total Time: 25 minutes
  • Yield: 6 spring rolls

Ingredients

For the Rolls:

  • 1/2 cup thinly sliced jumbo black olives
  • 1 large zucchini, blade C, noodles trimmed
  • 1/2 small red onion, sliced thinly
  • 3 oz provolone cheese, 1/4” thick matchstick slices
  • 4 oz salami, 1/4” thick matchstick slices
  • 2 tomatoes, deseeded and sliced into 1/4" slivers (from 28oz can of Tuttorosso Peeled Plum Tomatoes)
  • 6 rice paper sheets

For the Dressing:

  • 3 tablespoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup lemon juice
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper to taste

Instructions

  1. Make the dressing: Whisk together red wine vinegar, extra virgin olive oil, lemon juice, dried oregano, dried parsley, dried basil, red pepper flakes, salt, and pepper until well combined. Set aside.
  2. Prepare zucchini noodles: Toss the zucchini noodles with half of the dressing in a large mixing bowl. Refrigerate for at least 15 minutes to soften the noodles or up to overnight for best flavor.
  3. Prep other ingredients: While zucchini noodles soften, slice jumbo black olives, thinly slice red onion, cut salami and provolone cheese into 1/4” thick matchstick slices, and deseed and slice tomatoes into 1/4" slivers.
  4. Soften rice paper sheets: Fill a bowl with warm water. Submerge one rice paper sheet for 3-4 seconds, then lay it on a clean surface. Let it sit for 30 seconds or until pliable and soft.
  5. Assemble spring rolls: Lay the softened rice paper sheet on a flat surface with one edge closest to you. Arrange fillings starting with olives and red onions, then layered salami, provolone slices, tomato slivers, and finally zucchini noodles on top near the edge closest to you.
  6. Roll up the spring roll: Gently lift the edge of the rice paper closest to you, folding it over the fillings. Roll away from you, tucking in the fillings tightly as you go. After rolling past the fillings once, fold in the sides to seal the roll, then continue rolling tightly until fully closed.
  7. Slice and serve: Slice each spring roll in half diagonally. Repeat the process with remaining rice papers and fillings. Serve immediately with remaining dressing for dipping.

Notes

  • Soaking time for rice paper sheets is critical; do not over-soak or they will tear easily.
  • Zucchini noodles soften nicely when marinated but can also be prepped up to one day ahead and refrigerated.
  • Use a sharp knife to slice rolls cleanly to avoid squashing the fillings.
  • For a vegetarian version, omit salami and add marinated mushrooms or artichoke hearts.
  • These spring rolls are best served fresh for optimal texture of the rice paper and fillings.
  • Author: Amelia
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Italian

Find it online: https://recipesvibe.com/italian-zucchini-pasta-spring-rolls-recipe/