Kati's Mango Spring Rolls|
Cafe Kati's 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
1 lg Carrot, shredded
2 Mangoes, peeled and sliced
1/2 c Fresh basil leaves
1/2 c Fresh mint leaves
4 oz Fresh bean sprouts (1 cup)
Spicy Thai Vinaigrette
Soak vermicelli in 2 cups warm water for about 15
minutes. 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. Wait about 30
seconds or until wrapper is pliable. Place a lettuce
leaf on the bottom two-thirds of the rice paper,
leaving a 2-inch border of paper on the bottom.
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
Fold up the bottom 2-inch border of rice paper over
the filling. Fold upward again to enclose the filling.
Fold in the right, then the left edges of the wrapper.
Continue folding until a tight cylinder is formed.
Transfer to a serving tray and cover with a damp paper
towel. Continue filling and rolling until all
ingredients are used up.
Serve with Spicy Thai Vinaigrette as a dipping sauce.
Note: If you are in a hurry, simply julienne all the
filling ingredients; toss well to combine and use to
fill the wrappers.
Makes 8 spring rolls.
S.F. Chronicle, 9/30/92.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini