Cafe Kati's Mango Spring Rolls Recipe

• 2 ounce Thin rice vermicelli
• 8 x Rice paper circles (8 1/2 inches in diameter)
• 4 lrg Lettuce leaves, ribs removed, leaves halved lengthwise
• 1 lrg Carrot, shredded
• 2 x Mangoes, peeled and sliced
• 1/2 c. Fresh basil leaves
• 1/2 c. Fresh mint leaves
• 4 ounce Fresh bean sprouts (1 c.) Spicy Thai Vinaigrette see recipe

1. Soak vermicelli in 2 c. hot water for about 15 min.
2. Drain and set aside.
3. Dip sheet of rice paper in hot water (approximately 110 degrees) and transfer to work surface which is covered with a damp kitchen towel.
4. Wait about 30 seconds or possibly till 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 Tbsp.
7. vermicelli, 1 Tbsp.
8. shredded carrots, 2 slices of mango, 1 Tbsp.
9. each of basil and mint, and 2 Tbsp.
10. bean sprouts on top of the lettuce.
11. Fold up the bottom 2-inch border of rice paper over the filling.
12. Fold upward again to enclose the filling.
13. Mix in the right, then the left edges of the wrapper.
14. Continue folding till a tight cylinder is formed.
15. Transfer to a serving tray and cover with a damp paper towel.
16. Continue filling and rolling till all ingredients are used up.
17. Serve with Spicy Thai Vinaigrette as a dipping sauce.
18. Note: If you are in a hurry, simply julienne all the filling ingredients; toss well to combine and use to fill the wrappers.
19. Makes 8 spring rolls.

rice vermicelli, circles, lrg lettuce, carrot, mangoes, fresh basil, fresh mint, fresh bean sprouts

Taken from cookeatshare.com/recipes/cafe-kati-s-mango-spring-rolls-97202 (may not work)