Vegetable Rolls with Chili Mayonnaise

Total Time:
15 min
15 min

24 crab rolls

  • For the Chili Mayonnaise
  • 1/2 cup mayonnaise
  • 1/2 cup Asian chili sauce*
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fish sauce*
  • 2 cloves garlic, minced
  • 1 tablespoon brown sugar
  • 1/2 red bell pepper, seeded, cored and cut into thin slices
  • 1/2 yellow bell pepper, seeded, cored and cut into thin slices
  • 1 large carrot, shredded
  • 1/4 cup chopped fresh mint leaves
  • 1/4 cup chopped fresh basil leaves
  • 6 rice paper rounds*
  • 6 butter lettuce leaves, ribs removed
  • 1 1/2 cups cooked cellophane noodles or bean threads, cooled*
Watch how to make this recipe.
  • For the Vegetable Rolls

  • *Can be found at specialty Asian markets

  • 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.

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