Photo: Vegetable Rolls with Chili Mayonnaise Recipe
Ingredients
- 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
Directions
For the Vegetable Rolls
- 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*
*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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By drealovestocook81
Stone Mountain, GA
on August 29, 2012
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It's really good. I took out the garlic cause I'm not a big fan of it in rolls and Giada adds garlic to everything cause she likes it, but not adding the garlic it still tasted great.
By rutheye
on October 19, 2011
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I think that the chili sauce in this recipe is NOT siracha sauce, but the chili sauce that is mild and sweet. perhaps this is why everyone has had a very hot experience!
By oukat96_6986721
Indianapolis, IN
on October 06, 2011
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Made this last night and it rocked! Other people seem to be pretty hard on Giada for taking a traditional concept and making it her own. I thought that's what cooking was all about - taking a recipe or concept and putting your own spin on it.
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