Mango-Beet Rolls With Thai Vinaigrette

• ROLLS
• 6 large romaine leaves
• 6 8" diameter rice paper rounds
• 2 med. carrots, peeled cut into
• matchsticks
• 1 large beet (raw), peeled, cut
• into matchsticks
• 1 1/2 cups mung bean sprouts
• 2 large mangoes, pitted,peeled
• cut into matchsticks
• 2 T. minced fresh ginger
• 8 t. minced fresh mint
• SAUCE
• 1/3 c. rice vinegar
• 1/4 C. fresh lime juice
• 3 T. minced fresh lemongrass
• or 1 t. grated lemon peel
• 1 T. fish sauce
• 2 t. grated lime peel
• 2 t. sugar
• 1 t. chili-garlic sauce

1. ROLLS: Blanch lettuce in boiling H20 for 5 sec. Drain. Transfer to ice water, cool. Drain on paper towels.
2. Dip 1 rice paper round into large bowl of warm water just long enough to begin to soften, about 10 sec. Transfer to work surface. Repeat with remaining rounds, placing in single layer.
3. Remove center veins from romaine. Place 1 leaf on each rice paper, sprinkle 1/6 each of carrots, beet, sprouts, mangoes, ginger and mint down center of each. Fold 1 side of paper round over filling; fold in sides and roll up tightly. Place seam side down on baking sheet. (Can be made 4 hrs. ahead. Cover with damp paper towel and plastic; chill.)
4. SAUCE: Puree all ingredients in blender. Pour into bowl. Place bowl in center of platter. Cut each roll crosswise into thirds. Arrange on platter and serve.

rolls, romaine leaves, diameter rice, carrots, mung bean sprouts, mangoes, fresh ginger, fresh mint, rice vinegar, lime juice, fresh lemongrass, fish sauce, lime peel, sugar, chiligarlic sauce

Taken from www.epicurious.com/recipes/member/views/mango-beet-rolls-with-thai-vinaigrette-50071117 (may not work)