Mango Spring Rolls

Brandy Bender


I adopted this recipe from this site, have not tried it yet but it sounds so yummy to me!


★★★★★ 2 votes

8 rolls


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

How to Make Mango Spring Rolls


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

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