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CAFE KATI'S MANGO SPRING ROLLS
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Thai Appetizers
Amount Measure Ingredient -- Preparation Method
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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
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