Vegetable Rolls with Chili Mayonnaise

By Unblond1

Ingredients

• Prep Time:
• 15 min
• Inactive Prep Time:
• --
• Cook Time:
• --
• Level:
• Easy
• Serves:
• 24 crab rolls
• Ingredients
• * For the Chili Mayonnaise
• 1/2 * 1/2 cup mayonnaise
• 1/2 * 1/2 cup Asian chili sauce*
• 1 * 1 tablespoon fresh lemon juice
• 1 * 1 tablespoon fish sauce*
• 2 * 2 cloves garlic, minced
• 1 * 1 tablespoon brown sugar
• Directions
• For the Vegetable Rolls
• 1/2 * 1/2 red bell pepper, seeded, cored and cut into thin slices
• 1/2 * 1/2 yellow bell pepper, seeded, cored and cut into thin slices
• 1 * 1 large carrot, shredded
• 1/4 * 1/4 cup chopped fresh mint leaves
• 1/4 * 1/4 cup chopped fresh basil leaves
• 6 * 6 rice paper rounds*
• 6 * 6 butter lettuce leaves, ribs removed
• 1 1/2 * 1 1/2 cups cooked cellophane noodles or bean threads, cooled*
• *Can be found at specialty Asian markets

Details

Servings 24

Preparation

Step 1

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.