{"id":5345,"date":"2012-07-23T15:57:34","date_gmt":"2012-07-23T19:57:34","guid":{"rendered":"http:\/\/recipes.darcyparks.ca\/?p=5345"},"modified":"2012-07-23T15:57:34","modified_gmt":"2012-07-23T19:57:34","slug":"thai-cold-salad-rolls","status":"publish","type":"post","link":"https:\/\/recipes.darcyparks.ca\/?p=5345","title":{"rendered":"Thai Cold Salad Rolls"},"content":{"rendered":"<p><strong>Serves: 24 pieces<\/strong><strong><br \/>\n<\/strong><\/p>\n<p><strong>Source: <\/strong><strong>Canadian Living Vegetarian Collection<br \/>\n<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>4 ounces of rice stick vermicelli<\/li>\n<li>1\/2 English cucumber peeled, halved, and cored<\/li>\n<li>1 sweet red pepper, halved and cored<\/li>\n<li>1 large carrot, peeled<\/li>\n<li>1 mango, peeled and pitted<\/li>\n<li>12, six inch (15 cm) rice paper wrappers<\/li>\n<li>12 large mint or basil leaves or both<\/li>\n<li>1\/2 cup finely chopped roasted peanut or cashews<\/li>\n<\/ul>\n<p>Dipping Sauce<\/p>\n<ul>\n<li>1\/2 cup sweet Thai chili sauce<\/li>\n<li>2 tablespoons of lime juice<\/li>\n<li>2 tsp unseasoned\u00a0 rice vinegar<\/li>\n<\/ul>\n<p><strong>Instructions:<\/strong><\/p>\n<ol>\n<li><strong>Dipping Sauce<\/strong>: Combine chili sauce, lime juice and vinegar and set aside.<\/li>\n<li>Soak vermicelli in hot water for 10 minutes until tender and drain. Toss with 1 tbsp of dipping sauce.<\/li>\n<li>Cut cucumber, red pepper, carrot and mango into 3 inch by 1\/8 inch strips.<\/li>\n<li>Fill a shallow bowl or pie plate with lukewarm water. Soak rice paper wrappers, one at a time until soft and pliable (about 1 minute). Transfer to a tea towel and pat dry.<\/li>\n<li>Along the bottom edge of wrapper and leaving 1 inch uncovered on each side, place mint leaf, 1 tsp of chopped nuts, 4 pieces each of cucumber, red pepper, carrots and mango and about 1 tsp of vermicelli noodles. Fold sides in tightly and rolls up. Repeat steps with the rest of the wrappers and cover with a damp cloth and store in a covered container. Refrigerate up to 8 hours.<\/li>\n<li>Cut crisscross in half and serve with dippin<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serves: 24 pieces Source: Canadian Living Vegetarian Collection Ingredients: 4 ounces of rice stick vermicelli 1\/2 English cucumber peeled, halved, and cored 1 sweet red pepper, halved and cored 1 large carrot, peeled 1 mango, peeled and pitted 12, six inch (15 cm) rice paper wrappers 12 large mint or basil leaves or both 1\/2 [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-5345","post","type-post","status-publish","format-standard","hentry","category-appetizers"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/posts\/5345","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5345"}],"version-history":[{"count":0,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/posts\/5345\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5345"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5345"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5345"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}