Ingredients Jump to Instructions ↓

  1. 1 Thai rice vermicelli

  2. 8 Rice paper circles - (8 1/2, inches in diameter)

  3. 4 Lettuce leaves - ribs (large) Leaves halved - lengthwise

  4. 1 Carrot - shredded (large)

  5. 2 Mangoes - peeled and sliced

  6. 1/2 cup 20g / 0.7oz Fresh basil leaves

  7. 1/2 cup 20g / 0.7oz Fresh mint leaves

  8. 4 oz 113g Fresh bean sprouts - (1 cup) Spicy Thai vinaigrette - see recipe

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Soak vermicelli in 2 cups warm water for about 15 minutes. Drain and set aside. Dip sheet of rice paper in warm water (approximately 110F) 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.


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