Mango spring rolls Recipe

Home -> [Appetizers, Asian, Bakery, Ethnic, Pastry, Rolls, Spring, Thai] -> [Mango spring rolls Recipe]

Mango spring rolls

Artist:	_	Yield:	8
Categories:	Appetizers, Asian, Bakery, Ethnic, Pastry, Rolls, Spring, Thai	Rating:	0
Favorites	Add to Favorites	Print Recipe

Ingredients:

		Stephen Ceideburg
2	oz	Thin rice vermicelli
8		Rice paper circles (8 ?/td>
		-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	oz	Fresh bean sprouts (1 cup)
		Spicy Thai Vinaigrette
		-see recipe

Procedures:

1	Soak vermicelli in 2 cups warm water for about 15 minutes.
2	Drain and set aside.
3	Dip sheet of rice paper in warm water (approximately 110 degrees) and transfer to work surface that is covered with a damp kitchen towel.
4	Wait about 30 seconds or until wrapper is pliable.
5	Place a lettuce leaf on the bottom two-thirds of the rice paper, leaving a 2-inch border of paper on the bottom.
6	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.
7	Fold up the bottom 2-inch border of rice paper over the filling.
8	Fold upward again to enclose the filling.
9	Fold in the right, then the left edges of the wrapper.
10	Continue folding until a tight cylinder is formed.
11	Transfer to a serving tray and cover with a damp paper towel.
12	Continue filling and rolling until all ingredients are used up.
13	Serve with spicy thai vinaigrette as a dipping sauce.
14	Note: if you are in a hurry, simply julienne all the filling ingredients; toss well to combine and use to fill the wrappers.
15	Makes 8 spring rolls.
16	S.f.
17	Chronicle, 9/30/92