Vegetable Rolls with Chili Mayonnaise

  • Preparation Time15 mins
  • Serves4
  • DifficultyEasy

For the Chili Mayonnaise

120ml mayonnaise
120ml Asian chili sauce*
1 tbsp fresh lemon juice
1 tbsp fish sauce*
2 cloves garlic, crushed
1 tbsp brown sugar

For the Rolls

1/2 red pepper, seeded, cored and cut into thin slices
1/2 yellow pepper, seeded, cored and cut into thin slices
1 large carrot, shredded
4 tbsp chopped fresh basil leaves
6 butter lettuce leaves, ribs removed
4 tbsp chopped fresh mint leaves
6 rice paper rounds*
200g 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 pepper, yellow 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 35g 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 six hours wrapped in damp paper towels.

Latest recipes