Ingredients Jump to Instructions ↓

  1. For the Chili Mayonnaise

  2. 1/2 cup mayonnaise

  3. 1/2 cup Asian chili sauce*

  4. 1 tablespoon fresh lemon juice

  5. 1 tablespoon fish sauce*

  6. 2 cloves garlic, minced

  7. 1 tablespoon brown sugar

  8. 1/2 red bell pepper, seeded, cored and cut into thin slices

  9. 1/2 yellow bell pepper, seeded, cored and cut into thin slices

  10. 1 large carrot, shredded

  11. 1/4 cup chopped fresh mint leaves

  12. 1/4 cup chopped fresh basil leaves

  13. 6 rice paper rounds*

  14. 6 butter lettuce leaves, ribs removed

  15. 1 1/2 cups cooked cellophane noodles or bean threads, cooled*

Instructions Jump to Ingredients ↑

  1. For the Vegetable Rolls 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.

  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.


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