Ingredients
| 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 cup | fresh basil leaves | | 1/2 cup | fresh mint leaves | | 1 cup | fresh bean sprouts |
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Instructions
Soak vermicelli in 2 cups warm water for about 15 minutes. Drain and set aside.
Dip sheet of rice paper in warm water (110 °F) and transfer to work surface 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.
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