Italian Zucchini Pasta Spring Rolls

Prep Time 30

Total Time 30

Servings 6

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 of 1/4” thick matchstick slices of provolone cheese* they’ll break up into smaller cubes as you slice them, that’s okay
4 oz of 1/4” thick matchstick slices of salami*
2 to matoes deseeded and sliced into 1/4" slivers from 28oz can of Tuttorosso Tomatoes Peeled Plum Tomatoes*
6 rice paper sheets
*don’t prep until you are prompted to in the directions below
For the dressing:
3 tablespoon red wine vinegar
2 tablespoon 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

Whisk all of the ingredients for the dressing together and set aside.
Toss together the zucchini noodles with half of the dressing in a large mixing bowl. Place in the refrigerator for at least 15 minutes to soften the zucchini (or up to overnight!)
While the zucchinis sit in the fridge, prep all of the ingredients with astericks (*).
Fill a bowl with warm water. Submerge 1 of the rice paper sheets for about 3-4 seconds and then lay on your surface. Let sit for 30 seconds or until pliable.
Lay the fillings on the edge of the rice paper closest to you. First, add in the olives and onions, then salami, provolone and tomato slice. Top with zucchini noodles.
Then, gently pull away the edge of the wrap from the work surface and roll over all the fillings. Roll away from you and tuck in your filling toward you, keeping the roll tight. Once you roll over your fillings one complete time, fold the edges in and then keep rolling, keeping the roll tight.
Slice the roll in half. Repeat until all rice paper sheets and fillings are used up.
Serve with the extra dressing for dipping!