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Ingredientes
- 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
Direcciones
- Soak vermicelli in 2 c. hot water for about 15 min. Drain and set aside.
- Dip sheet of rice paper in hot water (approximately 110 degrees) and transfer to work surface which is covered with a damp kitchen towel. Wait about 30 seconds or possibly till 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 Tbsp. vermicelli, 1 Tbsp. shredded carrots, 2 slices of mango, 1 Tbsp. each of basil and mint, and 2 Tbsp. 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.
- Mix in the right, then the left edges of the wrapper.
- Continue folding till a tight cylinder is formed.
- Transfer to a serving tray and cover with a damp paper towel. Continue filling and rolling till 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 8 servings | |
| Calories 37 | |
| Calories from Fat 2 | 5% |
| Total Fat 0.24g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 180mg | 5% |
| Total Carbs 8.67g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 6.42g | 4% |
| Protein 1.25g | 2% |
