Mango Summer Rolls

Mango Summer Rolls

Serves 4 to 6

Ingredients

• 4 ounces dried rice vermicelli noodles
• 1 large mango, peeled and cut into strips
• 1 large carrot, julienned
• 1 large cucumber, julienned
• 24 mint leaves
• 1 package round rice paper wrappers

Peanut Dipping Sauce:

• 2 tablespoons peanut butter
• 2 tablespoons water
• 1 tablespoon soy sauce
• 2 teaspoons honey
• 2 teaspoons white rice vinegar
• 1 teaspoon chili sauce

Instructions

1. Bring a small pot of water. Place the rice vermicelli noodles in a large heat-proof bowl and pour the just-boiled water over the noodles. Allow the noodles to soak for about 3 minutes. Drain, rinse under cold water, and drain again. Alternatively, soak the noodles in warm water for 20 to 25 minutes.
2. Fill a large mixing bowl with room temperature water.
3. Dip a sheet of rice paper wrapper in the water for about 30 to 40 seconds, making sure all sides are wet and the wrapper is very softened. Lay the wrapper flat on a cutting board or other clean surface. Lay a small bunch of vermicelli noodles in the bottom 1/3 of the wrapper. Lay strips of carrot, cucumber, and mango horizontally over the noodles. Top with two mint leaves.
4. Fold the bottom of the rice paper over the filling and begin rolling tightly. Fold the left and right sides of the wrapper over the filling. (See the photos above.) Finish rolling tightly. Lay the finished summer roll seamside-down on a plate and cover with a slightly damp towel.
5. Repeat steps 3 and 4 with the remaining wrappers and filling.
6. Whisk together the ingredients for the peanut dip. Serve the mango summer rolls with the peanut dip on the side.

Source: appetiteforchina