{"id":1847,"date":"2014-10-28T12:51:46","date_gmt":"2014-10-28T19:51:46","guid":{"rendered":"http:\/\/poormansgourmetkitchen.com\/?p=1847"},"modified":"2019-02-10T11:56:40","modified_gmt":"2019-02-10T18:56:40","slug":"summer-rolls","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/summer-rolls\/","title":{"rendered":"Summer Rolls"},"content":{"rendered":"

\"Summer<\/a>
\nSummer Rolls Ingredients:<\/h3>\n

Rice Paper (as many as you want)
\nRice Noodle,
\nShrimp, 3 to 4 per roll
\nCarrots, 1 tbsp per roll
\nRadish Sprouts, 6 to 8 per roll
\nBean Sprouts, 4 to 5 per roll
\nShitake Mushrooms, 3 to 4 per roll
\nGreen Onion, 1 four inch cut per roll
\nRoman Lettuce 1 per roll
\nWater, for Rice paper and Rice noodle
\nCooking Oil, for noodles<\/p>\n

Rice Noodle should be cooked first.  Just follow the package instructions but strain and add a few tbsp of cooking oil and mix thoroughly to prevent noodles from sticking.  Rice paper should be rehydrated in a 1\/2 inch of water for 10 seconds just before you start each individual Summer Roll.  Then load each Roll with your favorite ingredients, starting with the meat first.  Fold the sides in and then the back and roll the Rice Paper forward, tightly to finish and serve with Peanut Sauce, Sweet Fish Sauce, Orange Chili Sauce or Potsticker Dipping Sauce<\/a>.<\/p>\n