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Cafe Kati's Mango Spring Rolls

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      Title: CAFE KATI'S MANGO SPRING ROLLS
 Categories: Thai, Appetizers
      Yield: 8 Servings
 
           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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