Cafe Kati's Mango Spring Rolls
Submitted by alacava
Fresh no-cook mango spring rolls wrapped in rice paper with vermicelli, basil, mint, bean sprouts, and shredded carrots. Light, vibrant Thai-inspired rolls with spicy vinaigrette for dipping.
YIELD
8 servingsPREP
30 minCOOK
20 minREADY
30 minThese spring rolls are like holding a tropical garden in your hands.
Inspired by San Francisco’s beloved Cafe Kati, each rice paper wrapper gets loaded with ripe mango slices, fresh basil, mint, crunchy bean sprouts, shredded carrots, and silky rice vermicelli. No frying, no cooking (other than soaking the noodles). Just fresh, crisp, colorful rolls bursting with herbs.
Dunked into a spicy Thai vinaigrette, each bite hits every note: sweet mango, peppery basil, cool mint, and that tangy, fiery dip pulling it all together.
Pro Tips
- Keep a damp towel over finished rolls so they don’t dry out and crack. Rice paper is unforgiving once it dries.
- Don’t over-soak the rice paper. Thirty seconds in warm water is plenty. It will continue to soften as you fill it.
- Roll them tight like a burrito. Loose rolls fall apart on the first bite.
- In a rush? Skip the careful layering. Julienne everything, toss it together, and just scoop the filling onto the wrappers.
Ingredients
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.
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