{"id":279198,"date":"2017-06-10T13:46:00","date_gmt":"2017-06-10T11:46:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/caesar-salad-rolls"},"modified":"2017-06-10T13:46:00","modified_gmt":"2017-06-10T11:46:00","slug":"caesar-salad-rolls","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/caesar-salad-rolls\/","title":{"rendered":"Caesar Salad Rolls"},"content":{"rendered":"
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\nI went back to Vietnam not long ago (see my culinary trip HERE<\/a> that I did two years ago) and I discovered these amazing rolls with Caesar salad in a restaurant that offered “fusion food”. I’m a huge fan of spring rolls and I thought the idea of putting another kind of salad, ready-made and already seasoned in a rice sheet, was just great! You don’t get your fingers dirty and it’s a lot of fun to eat. I reproduced the recipe as I had tasted it in Saigon. I take this opportunity to give you my recipe for Caesar sauce, with garlic, anchovies, parmesan and lemon juice. The inside of the roll is not an authentic Caesar salad (where there are croutons), but its interpretation to make it as delicious as possible. With young beet sprouts and peas, it will be very hard not to want this very tasty and fresh delight! <\/div>\n
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\nRecipe for 4 people: <\/div>\n
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\nHomemade Caesar Sauce (there will be too much! But it can be kept for 3 days in the refrigerator)<\/span><\/b><\/div>\n
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