Cafe Kati's Mango Spring Rolls

Title:
Cafe Kati's Mango Spring Rolls

Yield:
8 Servings

Categories:
Thai,
Appetizers




Ingredients:





          Stephen Ceideburg


     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 c  Fresh basil leaves


   1/2 c  Fresh mint leaves


     4 oz Fresh bean sprouts (1 cup)


          Spicy Thai Vinaigrette


          -see recipe






 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


 lettuce.


 


 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