{"id":7305,"date":"2019-04-08T16:39:57","date_gmt":"2019-04-08T22:39:57","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=7305"},"modified":"2019-04-08T16:39:57","modified_gmt":"2019-04-08T22:39:57","slug":"shrimp-spring-rolls","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/shrimp-spring-rolls.html","title":{"rendered":"Shrimp Spring Rolls"},"content":{"rendered":"<p><i>Sesame<\/i><em>\u00a0Ginger salad dressing (store bought) makes a nice dipping sauce.\u00a0 (Peanut sauce is traditional, but with today&#8217;s allergies\u00a0. . . . . )\u00a0 Not traditional, but&#8230;..make &#8220;California&#8221; Spring Rolls by adding a slice or two of avocado &#8211; yum!<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>10 cooked jumbo shrimp cut lengthwise in half, 16-20 count<\/li>\n<li>10 round rice paper wrappers (Spring roll wrappers work too, but they are smaller in size a a little thicker.)<\/li>\n<li>10 Boston lettuce leaves or red leaf, thick stem ends removed, cut in half (or spinach, stems removed)<\/li>\n<li>6 ounces thin rice noodles (optional)<\/li>\n<li>1 c carrots shredded<\/li>\n<li>1 c red cabbage thinly shredded<\/li>\n<li>1 c bean sprouts fresh<\/li>\n<li>12 green onions, julienned<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Boil the dried rice noodles until tender but not mushy, about 6 minutes, or according to package directions.<\/li>\n<li>Drain and cool with cold water, refrigerate until ready to use.<\/li>\n<li>Fill a pie dish or large bowl with water, large enough to hold the piece of rice paper.<\/li>\n<li>Set a damp dish towel on a cutting board.<\/li>\n<li>Immerse one rice paper sheet into the water for 15 to 20 seconds.<\/li>\n<li>Remove, shaking off excess water and lay flat on the dampened cloth.<\/li>\n<li>The paper may still seem stiff, however, it will become pliable as you build each roll.<\/li>\n<li>Lay one piece of lettuce over the bottom third of the rice paper.<\/li>\n<li>On the lettuce, place 2 to 3 tablespoon of noodles, 1 tablespoon of carrots, 1 tablespoon of cabbage, and a few bean sprouts.<\/li>\n<li>Roll up the paper halfway into a cylinder.<\/li>\n<li>Fold the sides in an envelope pattern.<\/li>\n<li>Lay 2 shrimp halves, cut side down, along the crease.<\/li>\n<li>Place a few cilantro and mint leaves next to the shrimp.<\/li>\n<li>Keep rolling the paper into a tight cylinder to seal.<\/li>\n<li>Repeat with remaining wrappers.<\/li>\n<li>Store with seam side down.<\/li>\n<li>Slice in half on the diagonal for a manageable hors d&#8217;oeuvre<\/li>\n<\/ol>\n<p><strong>Servings:<\/strong> 10 rolls<\/p>\n<p><strong>Source:\u00a0\u00a0<\/strong>Forgot to note, sorry.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sesame\u00a0Ginger salad dressing (store bought) makes a nice dipping sauce.\u00a0 (Peanut sauce is traditional, but with today&#8217;s allergies\u00a0. . . . . )\u00a0 Not traditional, but&#8230;..make &#8220;California&#8221; Spring Rolls by adding a slice or two of avocado &#8211; yum! Ingredients: 10 cooked jumbo shrimp cut lengthwise in half, 16-20 count 10 round rice paper wrappers &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/shrimp-spring-rolls.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Shrimp Spring Rolls&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[20,38],"tags":[44],"class_list":["post-7305","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-ethnic-vietnamese","tag-koa"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7305","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=7305"}],"version-history":[{"count":4,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7305\/revisions"}],"predecessor-version":[{"id":7442,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7305\/revisions\/7442"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=7305"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=7305"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=7305"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}