Mango Spring Rolls

Recipe Rating:
 2 Ratings
Serves: 8 rolls

Ingredients

2 oz vermacelli, thin rice
8 rice paper circles (8 1/2 inces in diamater)
4 large lettuce leaves, ribs removed, halved lengthwise
1 large carrot, shredded
2 mangoes, peeled and sliced
1/2 c basil, fresh
1/2 c mint, fresh
4 oz bean sprouts, fresh (1 cup)
Spicy Thai Vinaigrette

The Cook

Brandy Bender Recipe
Well Seasoned
Gardena, CA (pop. 58,829)
MisDisturbed19
Member Since Apr 2011
Brandy's notes for this recipe:
I adopted this recipe from this site, have not tried it yet but it sounds so yummy to me!
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Directions

1
Soak vermicelli in 2 cups warm water for about 15 minutes.
2
Drain and set aside. Dip sheet of rice paper in warm water (approximately 110 degrees) and transfer to work surface that is covered with a damp kitchen towel.
3
Wait about 30 seconds or until wrapper is pliable.
4
Place a lettuce leaf on the bottom two-thirds of the rice paper, leaving a 2-inch border of paper on the bottom.
5
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.
6
Fold up the bottom 2-inch border of rice paper over the filling and fold upward again to enclose the filling.
7
Fold in the right, then the left edges of the wrapper.
8
Continue folding until a tight cylinder is formed.
9
Transfer to a serving tray and cover with a damp paper towel.
10
Continue filling and rolling until all ingredients are used up.
11
Serve with Spicy Thai Vinaigrette as a dipping sauce.
12
Note: If you are in a hurry, simply julienne all the filling ingredients; toss well to combine and use to fill the wrappers.
13
Makes 8 spring rolls.
Comments

1 comment

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user Brandy Bender MisDisturbed19 - Jul 23, 2012
I shared a photo of this recipe. View photo

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