mango spring rolls

How To Make mango spring rolls

• 1

  Soak vermicelli in 2 cups warm water for about 15 minutes.
• 2

  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.
• 3

  Wait about 30 seconds or until wrapper is pliable.
• 4

  Place a lettuce leaf on the bottom two-thirds of the rice paper, leaving a 2-inch border of paper on the bottom.
• 5

  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.
• 6

  Fold up the bottom 2-inch border of rice paper over the filling and fold upward again to enclose the filling.
• 7

  Fold in the right, then the left edges of the wrapper.
• 8

  Continue folding until a tight cylinder is formed.
• 9

  Transfer to a serving tray and cover with a damp paper towel.
• 10

  Continue filling and rolling until all ingredients are used up.
• 11

  Serve with Spicy Thai Vinaigrette as a dipping sauce.
• 12

  Note: If you are in a hurry, simply julienne all the filling ingredients; toss well to combine and use to fill the wrappers.
• 13

  Makes 8 spring rolls.
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