Recipe courtesy of Giada De Laurentiis
Episode: California Sushi
Save Recipe Print
Total:
15 min
Prep:
15 min
Yield:
24 crab rolls
Level:
Easy
Total:
15 min
Prep:
15 min
Yield:
24 crab rolls
Level:
Easy

Ingredients

For the Chili Mayonnaise:
For the Vegetable Rolls:

Directions

Watch how to make this recipe.

For the Chili Mayonnaise: In a small bowl, mix together the mayonnaise, chili sauce, lemon juice, fish sauce, garlic, and brown sugar.

For the Vegetable Rolls: In a medium mixing bowl, mix together the red bell pepper, yellow bell pepper, carrot, mint, and basil. Add the Chili Mayonnaise and toss well.

Lay a damp kitchen or paper towel on a work surface. Soak a rice paper round in warm water for 20 to 30 seconds until softened. Place the rice paper on the damp towel. Lay a lettuce leaf in the middle of the rice paper and spoon some of the vegetable mixture on top. Place 1/4 cup of the cellophane noodles on top of the vegetable mixture. Roll the rice paper around the filling and seal the ends with a little water. Repeat with the remaining ingredients.

Store the finished vegetable rolls in the refrigerator for up to 6 hours wrapped in damp paper towels.

Cook's Note

Can be found at specialty Asian markets

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Roasted Vegetable Frittata

Recipe courtesy of Ina Garten

Vegetable Summer Rolls

Recipe courtesy of Oshiso Japanese Catering

Grilled Vegetable Summer Rolls

Recipe courtesy of Bev Gannon

Steamed Vegetable Spring Rolls

Recipe courtesy of Robin Miller

Chicken and Vegetable Spring Rolls

Recipe courtesy of Jennifer Perillo

Browse Reviews By Keyword