Pescatarian

Vegetable Rolls with Chili Mayonnaise

Name: Vegetable Rolls with Chili Mayonnaise
Prep time: 15 min
Total time: 15 min
Yield: 24 servings
Cuisine: American
Ingredients: *Can be found at specialty Asian markets; 1 tablespoon brown sugar; 6 butter lettuce leaves, ribs removed; 1 large carrot, shredded; 1/2 cup Asian chili sauce*; 1 1/2 cups cooked cellophane noodles or bean threads, cooled*; 1 tablespoon fish sauce*; 1/4 cup chopped fresh basil leaves; 1/4 cup chopped fresh mint leaves; 2 cloves garlic, minced; 1 tablespoon fresh lemon juice; 1/2 cup mayonnaise; 1/2 red bell pepper, seeded, cored and cut into thin slices; 6 rice paper rounds*; 1/2 yellow bell pepper, seeded, cored and cut into thin slices

24 September 2026

Not yet ratedRate Recipe

Total Time15 Mins

Serves24

Per Serving$0.33

Vegetable Rolls with Chili Mayonnaise might be just the American recipe you are searching for. This recipe makes 24 servings with 121 calories, 1g of protein, and 4g of fat each. For 33 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals.

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Method:

1
Watch how to make this recipe.
2
For the Chili Mayonnaise: In a small bowl, mix together the mayonnaise, chili sauce, lemon juice, fish sauce, garlic, and brown sugar.
3
For the Vegetable
4
Rolls: In a medium mixing bowl, mix together the red bell pepper, yellow bell pepper, carrot, mint, and basil.
5
Add the Chili Mayonnaise and toss well.
6
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.
7
Place the rice paper on the damp towel.
8
Lay a lettuce leaf in the middle of the rice paper and spoon some of the vegetable mixture on top.
9
Place 1/4 cup of the cellophane noodles on top of the vegetable mixture.
10
Roll the rice paper around the filling and seal the ends with a little water. Repeat with the remaining ingredients.
11
Store the finished vegetable rolls in the refrigerator for up to 6 hours wrapped in damp paper towels.