Foot and Fire

Summer Roll is a favorite! The rice paper is found in the International section of any supermarket. Here is how to prepare your own: Sauce: Combine Hoisin sauce, chopped cashew nuts and a little soy sauce and water.  Bring to boil until desire consistency. Rolls: In a chopping board, lay a piece of rice paper, moisten with water. Place desired vegetables and cooked fish, meats or prawns. Fold and roll as you would a regular spring roll!  Option: You may serve with dip or include in the roll, the sauce. *** *** Lettuce *** Carrots and cucumber ***

By GERLIE M. UY Looking up close to the Summer Rolls which were made in 30 minutes and gone in 30 seconds. LOL 12 pieces rice paper warm water canned tuna, solid in water (reserve water) 2 pieces cucumber, cut into sticks 1 medium carrots, thinly sliced parsley leaves rice noodles hot water Hoisin-Tuna Sauce: 1/2 cup hoisin sauce water from the tuna water, if needed fish sauce pepper Prepare rice noodles by pouring hot water. Allow the transparent noodle to turn into white. Drain excess water and set aside. Lay rice paper in a clean and flat surface. Rub warm water enough to moisten it. Place cucumber and carrot and parsley leaves in the center. Add tuna and rice noodles. Quickly fold the portion nearer you and the sides and then roll. Set aside. Let the summer roll rest in the platter individually as it will stick together when place on top of each other. Sauce: In a pan, place all ingredients, simmer and then bring to a light boil. Serve in a bowl. In a saucer, place the summer roll...