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Vegetable Rolls with Chili Mayonnaise

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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 24 crab rolls
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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

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


  1. For the Chili Mayonnaise: In a small bowl, mix together the mayonnaise, chili sauce, lemon juice, fish sauce, garlic, and brown sugar.
  2. 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.
  3. 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.
  4. 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