Mango Spring Rolls
|Categories:||Fruit Appetizers, Quick & Easy, Vegetable Appetizers|
|Keywords:||Carrot, rice, lettuce, thai, Mango, beansprouts|
|2 oz||vermacelli, thin rice|
|8||rice paper circles (8 1/2 inces in diamater)|
|4 lg||lettuce leaves, ribs removed, halved lengthwise|
|1 lg||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|
Pinched by Kelleyo57, and 32 more.
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DirectionsSoak 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.