Summer Vegetable Rolls w/Chili Mayo - Giada

By mariannefeldman

Vegetable Rolls with Chili Mayonnaise
Recipe courtesy Giada De Laurentiis, 2008

Prep Time:15 minInactive Prep Time: -- Cook Time: --
Level:
Easy
Serves:
24 crab rolls

*Can be found at specialty Asian markets
Note: recipe on line says 1/2 cup Asian chili sauce, show said 1/4 cup-as listed here

http://www.foodnetwork.com/videos/veggie-rolls-with-chili-mayo/33714.html

Ingredients

• For the Chili Mayonnaise
• 1/2 cup mayonnaise
• 1/4 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*

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.