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    "date": "2023-08-28T22:38:18",
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    "slug": "chicken-spring-rolls",
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        "rendered": "<p><strong>Chef&#8217;s tip<\/strong>: Use a mandolin to julienne vegetables more easily.<\/p>\n<p><strong>Variation<\/strong>: Replace chicken with shrimp or tofu.<\/p>\n<div id=\"jeg_food_recipe\" class=\"jeg_food_recipe_wrap\">\n                            <div class=\"jeg_food_recipe_title\">\n                        <h3>Chicken spring rolls<\/h3>\n                        <div class=\"jeg_food_recipe_meta\">\n                        <div class=\"meta_level\">\n                        <i class=\"fa fa-star\"><\/i>\n                        <span class=\"meta_text\">Level:<\/span>\n                        <span>Easy<\/span>\n                    <\/div>\n                    <\/div>\n                        <a href=\"#\" class=\"jeg_food_recipe_print\">\n                        <i class=\"fa fa-print\"><\/i>\n                        <span>Print Recipe<\/span>\n                    <\/a>\n                    <\/div>\n                            <div class=\"jeg_food_recipe_ingredient\">\n                        <h4>Ingredients<\/h4>\n                        <ul><li><i class=\"jeg_checkmark\"><\/i> 150 g Rice vermicelli noodles<\/li><li><i class=\"jeg_checkmark\"><\/i> 300 g Thin chicken strips, cooked<\/li><li><i class=\"jeg_checkmark\"><\/i> 2 Green onions snipped<\/li><li><i class=\"jeg_checkmark\"><\/i> 30 ml Sesame oil<\/li><li><i class=\"jeg_checkmark\"><\/i> 8 Rice wrappers<\/li><li><i class=\"jeg_checkmark\"><\/i> 8 Boston lettuce leaves<\/li><li><i class=\"jeg_checkmark\"><\/i> 1 Ripe mango julienned<\/li><li><i class=\"jeg_checkmark\"><\/i> 2 Mini cucumbers julienned <\/li><li><i class=\"jeg_checkmark\"><\/i> 1 Daikon julienned<\/li><li><i class=\"jeg_checkmark\"><\/i> 1 Red pepper julienned<\/li><li><i class=\"jeg_checkmark\"><\/i> 45 ml Fresh cilantro<\/li><li><i class=\"jeg_checkmark\"><\/i> 45 ml Fresh mint<\/li><\/ul>\n                    <\/div>\n                            <div class=\"jeg_food_recipe_instruction\">\n                        <h4>Instructions<\/h4>\n                        <ol>\n<li>Bring a pot of salted water to a boil.<\/li>\n<li>Add rice vermicelli and boil for about 1 minute. Drain and then rinse with cold water. Pat dry if necessary. Set aside.<\/li>\n<li>Combine chicken, green onions, and sesame oil in a bowl.<\/li>\n<li>Fill a large bowl with cold water and submerge a rice wrapper quickly to soften it. Place it on a clean work surface.<\/li>\n<li>Lay a lettuce leaf in centre of rice wrapper.<\/li>\n<li>Cover a third of rice wrapper with chicken mixture.<\/li>\n<li>Add a little rice vermicelli.<\/li>\n<li>Add some julienned mango, cucumber, daikon, and red pepper.<\/li>\n<li>Garnish with cilantro and mint leaves.<\/li>\n<li>Roll rice wrapper to middle, fold in sides, and continue rolling into a roll.<\/li>\n<li>Repeat process with the 7 remaining rice sheets.<\/li>\n<\/ol>\n\n                    <\/div>\n                        <\/div><p>You need to <a href=\"https:\/\/recettesquebec.org\/wp-login.php?redirect_to=https%3A%2F%2Frecettesquebec.org%2Fen%2Fchicken-spring-rolls%2F\">login<\/a> or <a href=\"https:\/\/recettesquebec.org\/wp-login.php?action=register&redirect_to=https:\/\/recettesquebec.org\/en\/chicken-spring-rolls\/\">register<\/a> to bookmark\/favorite this content.<\/p>",
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        "rendered": "<p>Chef&#8217;s tip: Use a mandolin to julienne vegetables more easily. Variation: Replace chicken with shrimp or tofu. Chicken spring rolls Level: Easy Print Recipe Ingredients 150 g Rice vermicelli noodles 300 g Thin chicken strips, cooked 2 Green onions snipped 30 ml Sesame oil 8 Rice wrappers 8 Boston lettuce leaves 1 Ripe mango julienned [&hellip;]<\/p>",
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