Vietnamese Summer Roll with Two Dips: Fish-Calamansi and Peanut Sauce
By GERLIE M. UY Summer rolls halved for presentation and served here with the two dips 250 g Vermicelli, rice or mung beans hot water 25 Rice papers Cold or warm water 100 g. boiled or steamed beef/pork/chicken cut into strips (for my recipe, I used boiled beef) Also, shrimp, crab or fleshy fish may be used 1 medium turnip or singkamas, cut into strips of desired thickness 1 medium to large carrot, cut into strips of desired thickness and blanched, if preferred 1 young cucumber, peeled or unpeeled, cut into cut into strips of desired thickness 1 head of lettuce of any kind, cut into 1/2 inch-wide strips Place Vermicelli in a big bowl, put hot water all noodles are covered. Wait until the noodle is cooked. Add more water if necessary and just drain if the noodles are already are tender but not overcooked. Set aside the drained noodles. Half-fill a big bowl with warm water (some suggests cold water but I tried the warm on this one; no...