got large Vietnamese community in N’Orleans East & West Bank who taught me bout “Summer Rolls”, them Ya gots a recipe, CJ? I really likes 'em when I kin get them. I like the crunch of the fresh vegetables and the thin, delicate, somewhat translucent wrappers. Too many ingredients for both the rolls & peanut sauceYes, the ingredient list blew my mind, too. I really can't imagine a restaurant budiness using such a complex ingredient list, unless they could sell them for $10 or $9 a roll, w/o the ingredients spoiling twice as fast as they could sell the rolls.Also the method of cookin da swimps be wrong, too.I know you know about shrimps and how to cook them. I can't get the shrimps that you can in Louisiana, but I would be very interested in how you would prepare and cook them for a summer roll.Thanks,Bob
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