Mango Spring Rolls

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Mango Spring Rolls

 

1 2 ounce Thai rice vermicelli

8 rice paper circles, 8 1/2 inches in diameter

4 large lettuce leaves, leaves halved lengthwise

1 large carrot, shredded

2 mangoes, peeled and sliced

1/2 cup fresh basil leaves

1/2 cup fresh mint leaves

1 cup fresh bean sprouts

spicy dipping sauce

 

Soak vermicelli in 2 cups warm water for about 15

minutes. Drain and set aside.

Dip sheet of rice paper in warm water (approximately

110F) and transfer to work surface that is covered

with a damp kitchen towel. Wait about 30 seconds or

until wrapper is pliable. Place a lettuce leaf on the

bottom two-thirds of the rice paper, leaving a 2-inch

border of paper on the bottom.

Place 2 tablespoons vermicelli, 1 tablespoon shredded

carrots, 2 slices of mango, 1 tablespoon each of basil

and mint, and 2 tablespoons bean sprouts on top of the

lettuce.

Fold up the bottom 2-inch border of rice paper over

the filling. Fold upward again to enclose the filling.

Fold in the right, then the left edges of the wrapper.

Continue folding until a tight cylinder is formed.

Transfer to a serving tray and cover with a damp paper

towel. Continue filling and rolling until all

ingredients are used up.

 

 

 

 

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