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Mango Salad Wraps
Ingredients
2 ounces vermicelli
2 cups warm water
8 round rice paper wrappers
4 large lettuce leaves
1 large carrot, shredded
2 mangoes, peeled and sliced
½ cup fresh basil leaves
½ cup fresh mint leaves
1 cup bean sprouts
Details
Makes: 8
Method
Combine the vermicelli and water in a bowl and let stand for 15 minutes, drain. Dip 1 rice paper wrapper in warm water. Place the wrapper on a work surface that is covered with a clean damp kitchen towel. Let stand for 30 seconds or until the wrapper is pliable.
Cut the lettuce leaves into halves and remove the ribs. Place a lettuce leaf on the bottom ⅔ of the wrapper, leaving a 2-inch border on the bottom Place 2 tablespoons vermicelli, 1 tablespoon carrot, 2 slices mango, 1 tablespoon basil, 1 tablespoon mint and 2 tablespoons bean sprouts on the lettuce.
Fold the bottom 2-inch border over the filling. Fold again to enclose the filling. Fold in the right and left edges of the wrapper. Continue folding to enclose the filling. Transfer to a serving tray and cover with a damp paper towel. Repeat the process with the remaining wrappers and filling ingredients. Serve with Vietnamese Lime Dipping Sauce. To save time, you may julienne all of the filling ingredients, toss to combine and spoon an equal amount of filling onto each wrapper.
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