Cafe Kati's Mango Spring Rolls

Recipe Ingredients

1		Thai rice vermicelli
8		Rice paper circles - (8 1/2, inches in diameter)
4		Lettuce leaves - ribs (large)
		Leaves halved - lengthwise
1		Carrot - shredded (large)
2		Mangoes - peeled and sliced
1/2 cup	20g / 0.7oz	Fresh basil leaves
1/2 cup	20g / 0.7oz	Fresh mint leaves
4 oz	113g	Fresh bean sprouts - (1 cup)
		Spicy Thai vinaigrette - see recipe

Recipe Instructions

Soak vermicelli in 2 cups warm water for about 15 minutes. Drain and set aside.

Dip sheet of rice paper in warm water (approximately 110F) 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 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.

Source:
Byron Howes

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