{"id":293,"date":"2012-03-06T02:24:53","date_gmt":"2012-03-06T10:24:53","guid":{"rendered":"http:\/\/highheelgourmet.wordpress.com\/?p=293"},"modified":"2012-03-06T02:24:53","modified_gmt":"2012-03-06T10:24:53","slug":"spring-rolls","status":"publish","type":"post","link":"https:\/\/www.highheelgourmet.com\/?p=293","title":{"rendered":"Vegetarian Spring Rolls with Peanut Sauce"},"content":{"rendered":"

\"Spring<\/a><\/p>\n

Leftovers are actually my enemy, no matter what other people would say. They take up space in the fridge, waste good ingredients, and don\u2019t taste the same as when they were freshly made. I just simply had enough of them, BORED ME TO DEATH! And on top of everything else, they make me feel guilty about throwing them away.<\/p>\n

Enough ranting about the leftovers. Let\u2019s see what can I do with them. I have the peanut sauce<\/a> left over from the rib satay<\/a> weeks ago. I froze it in the freezer and now I need the space. Peanut sauce is great for many different dishes. This time we start from the healthiest one, spring rolls.<\/p>\n

Ingredients:<\/strong><\/p>\n

Red leave lettuce<\/p>\n

\"Spring<\/a><\/p>\n

Heart of palm, cut lengthwise in half or quarters, depending on how thick they are<\/p>\n

\"Spring<\/a><\/p>\n

Boiled mung bean sprouts<\/p>\n

Alfalfa sprouts<\/p>\n

Cucumber cut up in to sticks about 4\u201d long<\/p>\n

\"Spring<\/a><\/p>\n

Peanut sauce (recipe here<\/a>)<\/p>\n

Vietnamese rice paper<\/p>\n

\"Spring<\/a><\/p>\n

Method:<\/strong><\/p>\n

1) Dip the rice paper in warm water, wait until it is soft but be careful not let it get too soft or you won\u2019t be able to wrap with it. It will tear.\u00a0 Lay it on a plate or cutting board.<\/p>\n

\"Spring<\/a><\/p>\n

2) Put lettuce down first on the paper, then the sprouts, then add a tablespoon of peanut sauce onto the sprouts. Add the cucumber and heart of palm.<\/p>\n

\"Spring<\/a><\/p>\n

Close the lettuce around all the vegetables, then fold the ends of the rice paper both left and right, like you’re making an envelope or a burrito, being careful not to let the sauce leak out. Now roll the paper carefully to the other end of the rice paper.<\/p>\n

3) Cut in half and serve, with extra peanut sauce on the side.<\/p>\n

<\/div>\n","protected":false},"excerpt":{"rendered":"

Leftovers are actually my enemy, no matter what other people would say. They take up space in the fridge, waste good ingredients, and don\u2019t taste the same as when they were freshly made. I just simply had enough of them, BORED ME TO DEATH! And on top of everything else, they make me feel guilty […]<\/p>\n","protected":false},"author":1,"featured_media":6297,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_crdt_document":"","footnotes":""},"categories":[55,17,130,54,25,72],"tags":[14,241,20,26,86],"class_list":["post-293","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-clicking-in-the-kitchen","category-lunch","category-salad","category-small-bites","category-thai","category-vegetable","tag-food","tag-peanut-sauce","tag-recipe","tag-thai-food","tag-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/posts\/293","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=293"}],"version-history":[{"count":0,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/posts\/293\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/media\/6297"}],"wp:attachment":[{"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=293"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=293"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=293"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}