Vegetable rolls with chilli mayonnaise

Go for added bite with a splash of Asian chilli sauce.

  • Preparation Time15 mins
  • Serves6
  • DifficultyEasy

For the chilli mayonnaise

115g mayonnaise
115g Asian chilli sauce*
1 tbsp fresh lemon juice
1 tbsp fish sauce*
2 cloves garlic, minced
1 tbsp brown sugar

For the vegetable 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
Small handful chopped fresh mint leaves
Small handful chopped fresh basil leaves
6 rice paper spring roll wrappers*
6 romaine lettuce leaves, ribs removed
100g cooked thin rice noodles*
*Can be found at specialty Asian markets

1) In a small bowl, mix together the mayonnaise, chilli sauce, lemon juice, fish sauce, garlic, and brown sugar.

2) In a medium mixing bowl, mix together the red pepper, yellow pepper, carrot, mint, and basil. Add the chilli mayonnaise and toss well.

3) Lay a damp kitchen roll on a work surface. Soak a rice paper wrapper in warm water for 20 to 30 seconds until softened.

4) Place the rice paper on the damp kitchen roll. Lay a lettuce leaf in the middle of the rice paper and spoon some of the vegetable mixture on top. Place 1/6 of the 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.

5) Store the finished vegetable rolls in the refrigerator for up to 6 hours wrapped in a damp kitchen roll.

Latest recipes