Cafe Kati's Mango Spring Rolls Recipe




Cafe Kati's Mango Spring Rolls Ingredients

1 stephen ceideburg
2 oz thin rice vermicelli
8 rice paper circles (8 1/2 inches in, diameter)
4 large lettuce leaves, ribs removed, leave, s halved le
1 large carrot, shredded
2 mangoes, peeled and sliced
1/2 cup fresh basil leaves
1/2 cup fresh mint leaves
4 oz fresh bean sprouts (1 cup)
1 spicy thai vinaigrette see recipe

A Recipe for
Cafe Kati's Mango Spring Rolls

 

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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.




This Cafe Kati's Mango Spring Rolls recipe is one of many in our Fruit Category.






Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.


This Recipe for Cafe Kati's Mango Spring Rolls is one of thousands in the Recipes-to-go Fruit Cookbook.


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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.


This is a recipe for Cafe Kati's Mango Spring Rolls from the recipe cookbook of Recipes-to-go (Fruit)


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Cafe Kati's Mango Spring Rolls

Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.







Cafe Kati's Mango Spring Rolls Directions

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

Serves: 8

 

 

 

 

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