Mango Spring Rolls

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

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 (110 F) and transfer to work surface 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.

thin rice vermicelli, rice, lettuce leaves, carrot, mangoes, fresh basil, mint leaves, fresh bean sprouts

Taken from www.foodgeeks.com/recipes/2880 (may not work)