4 Serves
97 Mins
Bring a large pot of water to a boil and cook the rice vermicelli noodles according to package instructions, then drain and rinse with cold water.
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Vitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
23 µg / 400 µgCalcium
10 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
28 mg / 1,250 mgPotassium
89 mg / 4,700 mgSodium
22 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
2 g / 28 gSugar
7 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 gPrepare the filling ingredients by slicing the fresh mango and chopping the fresh mint leaves using a sharp chefs knife on a cutting board.
Heat a small amount of cooking oil in a frying pan over medium heat and lightly sauté the filling ingredients until tender, seasoning with salt and pepper to taste.
Dip each rice paper wrapper into a bowl of warm water until pliable, then lay flat on a clean surface.
Place a portion of the cooked filling, noodles, mango slices, and mint leaves in the center of each wrapper and roll tightly, tucking in the sides.
3
g11
g0
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