VIETNAMESE "SUMMER ROLLS"

On Tuesday it was one of the hottest / muggiest days we've had yet in a long time. I know for me personally it was an almost impossible feat to cook anything let alone even think about putting anything to my lips besides an ice water. I wanted to make something cool , crisp , and super refreshing. So i went to work on a Vietnamese roll that me and my wife have personally done a bunch of variations on from time to time.this one has , Julienne green bean/pickled asparagus/green tea soba/rice vermicelli/jicama,apple salad/cucumber/torn mint/torn basil/gingered pea puree/ and edible flowers. the key is to give each element it's own special treatment { i.e special sauce or application, making it easy to differentiate each bite} and flash blanching to maintain color and integrity.I tried to work pink grapefruit supremes into it , but to bitterness totally killed the harmony of flavors . They were served with a dipping sauce of cantaloupe , sugar , sambal , and barley miso.