Century Bangus Rice Paper Rolls

1 – 400g	Century bangus marinated classic Cooking oil for pan frying
Assembly:
10 to 12 sheets	rice paper
Sprigs of	fresh cilantro, basil and mint, as needed
1 small pack	Lollo rossa lettuce (green curly variety), or as needed
1 medium	carrot, shredded
1 medium	cucumber, cut to thin strips
200 grams	vermicelli (sotanghon), blanched
Dipping sauce:
2 tablespoons	fish sauce
2 table spoons	brown sugar
1	juice from 1 lime chopped bird’s ete chili (labuyo), optional

Procedure

Fry Century Bangus Marinated in a hot oil until brown and crisp. Scoop out meat from bangus with a spoon and transfer to a bowl

To assemble rice rolls, Dip rice paper in water then place on a tray or a clean surface. Place a sprig of cilantro, then basil and mint leaves. Add a piece of lettuce, then some carrot shreds and two to three strips of cucumber. Add vermicelli noodles, about 3 tablespoons and bangus meat. Fold ends and roll toghtly. Repeat with remaining ingredients. Cut rolls and arrange on a plate

To make dipping sauce: Mix together fish sauce, brown sugar and lime juice in a bowl. Add chill for a spicy dip. Serve with prepared rice rolls.

Serves 5 to 6