Vegetable Rolls with Chili Mayonnaise (Giada De Laurentiis) |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 24 |
|
Ingredients:
for the chili mayonnaise |
1/2 cup mayonnaise |
1/2 cup asian chili sauce |
1 tablespoon fresh lemon juice |
1 tablespoon fish sauce |
2 cloves garlic, minced |
1 tablespoon brown sugar |
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 |
Directions:
1. For the Vegetable Rolls
2. *Can be found at specialty Asian markets
3. For the Chili Mayonnaise: In a small bowl, mix together the mayonnaise, chili sauce, lemon juice, fish sauce, garlic, and brown sugar.
4. 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.
5. 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.
6. Store the finished vegetable rolls in the refrigerator for up to 6 hours wrapped in damp paper towels.
|
|