Posted about 1 year ago

Rice Noodle, Mango and Vegetable Salad Rolls (Vietnam)

Makes 8

8 Rice papers

2 cups cooked thin rice noodles (vermicelli)

1 Mango, sliced

1 red pepper, sliced thin

1 carrot, julienne

 1 head leaf Lettuce, cleaned and torn

½ bunch Mint

½ bunch thai basil


1. In a small bowl combine rice wine vinegar and sugar; stir to dissolve

2. Soak rice papers in hot, hot water for 10-20 seconds; quickly remove and place on work surface

3. Place a few lettuce leaves at the bottom third; top with a layer of rice noodles, then the vegetables, mango & herbs

4. Tightly roll up, tucking in the sides

5. Store covered with plastic wrap (can be made up to 4 hours in advance)

6. To serve, slice into 2 or three pieces



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