|Tuna and Corn Summer Rolls|
Since the ingredients as well as the recipe are in the links above, please go over the same after looking at these photo instructions on how to make your own Summer Roll.
|Prepare the cucumber by slicing it julienne fro about 2 inches and tear or slice the lettuce in strips. Add fresh basil is desired.|
|In a very hot water, soak the 200gms of Vermicelli (mung beans) until cooked and drain.|
|Now that the ingredients are prepared, we are ready to start wrapping our Summer Rolls. For history of the Summer Rolls see the links above. Photo here is a bowl of warm water, to be used to wet our rice paper.|
|Here is our partly wet rice paper.|
|Here's our fully wet rice paper. Place the ingredients right away so as not to tear our rice paper for being too wet. Since a dry rice paper cannot be managed for being crisp, it must also not be too wet to avoid tearing.|
|Summer Roll. For Dippings, I made the peanut and fish sauce based ones. Great. I wrapped each roll with a transparent plastic as the rolls will stick together if lumped together. Serve chilled with your favorite sauce.|