Name: Vegetable Rolls with Chili Mayonnaise
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 24 crab rolls
Cuisine: asian
Ingredients: 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*; *Can be found at specialty Asian markets

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

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Vegetable Rolls with Chili Mayonnaise

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For the Vegetable Rolls:

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