Cafe Kati's Mango Spring Rolls

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#65870

For spring rolls loaded up with bright flavors, look no further. Sweet, tropical mango combined with fresh herbs and crunchy sprouts definitely makes it seem like winter is gone and spring is here to stay. Try peanut or teriyaki dipping sauces.

serves/makes:

ready in:
30-60 minutes

ingredients

2 ounces thin rice vermicelli
8 rice paper circles (8 1/2-inches in diameter)
4 large lettuce leaves, ribs removed, leaves halved lengthwise
1 large carrot, shredded
2 mangoes, peeled and sliced
1/2 cup fresh basil leaves
1/2 cup fresh mint leaves
4 ounces fresh bean sprouts

directions

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. 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 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.

added by

chefsugarchef

nutrition data

Nutritional data has not been calculated yet.

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