Mango Spring Rolls
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|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|
Soak vermicelli in 2 cups warm water for about 15 minutes.
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.
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 and 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.
Serve with Spicy Thai Vinaigrette as a dipping sauce.
Note: If you are in a hurry, simply julienne all the filling ingredients; toss well to combine and use to fill the wrappers.
Makes 8 spring rolls.