{"id":24844,"date":"2012-05-11T21:16:06","date_gmt":"2012-05-12T01:16:06","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=24844"},"modified":"2012-05-11T21:16:06","modified_gmt":"2012-05-12T01:16:06","slug":"green-salad-egg-rolls%e5%8d%b5%e3%81%ae%e3%82%b0%e3%83%aa%e3%83%bc%e3%83%b3%e3%82%b5%e3%83%a9%e3%83%80%e5%b7%bb%e3%81%8d","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=24844&lang=en","title":{"rendered":"Green Salad Egg Rolls
\u5375\u306e\u30b0\u30ea\u30fc\u30f3\u30b5\u30e9\u30c0\u5dfb\u304d"},"content":{"rendered":"

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

Green Salad Egg Rolls<\/strong>
\nMay 6, 2012<\/em><\/p>\n

These are a different kind of egg rolls! No frying involved. I was trying to come up with a different name because this is confusing, but I couldn’t find any better names… so I gave up…<\/p>\n

Cook eggs (with chopped green onion and parsley) thinly like crepes. Place mashed pea\/mayo mixture, spinach, sprouts, and roasted peppers on the cooked eggs and roll them tightly. There are perfect for brunch!<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\n\uff12\uff10\uff11\uff12\u5e74\u6708\uff15\u6708\uff16\u65e5<\/em><\/p>\n

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\n\"\"<\/a> \u2190 \u79c1\u306e\u597d\u304d\u306a\u3082\u306e\u3070\u304b\u308a\u3092\u96c6\u3081\u305f\u30a2\u30f3\u30c6\u30a3\u30fc\u30af\u30fb\u30f4\u30a3\u30f3\u30c6\u30fc\u30b8\u306e\u304a\u5e97\u3084\u3063\u3066\u307e\u3059\u3002<\/p>\n

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

studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01<\/strong><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Green Salad Egg Rolls May 6, 2012 These are a different kind of egg rolls! No frying involved. I was trying to come up with a different name because this is confusing, but I couldn’t find any better names… so I gave up… Cook eggs (with chopped green onion and parsley) thinly like crepes. Place […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-24844","post","type-post","status-publish","format-standard","hentry","category-breakfast"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24844","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=24844"}],"version-history":[{"count":13,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24844\/revisions"}],"predecessor-version":[{"id":24873,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24844\/revisions\/24873"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24844"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24844"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24844"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}