-
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.
-
5
Add the Chili Mayonnaise and toss well.
-
6
Lay a damp kitchen or paper towel on a work surface.
-
7
Soak a rice paper round in warm water for 20 to 30 seconds until softened.
-
8
Place the rice paper on the damp towel.
-
9
Lay a lettuce leaf in the middle of the rice paper and spoon some of the vegetable mixture on top.
-
10
Place 1/4 cup of the cellophane noodles on top of the vegetable mixture.
-
11
Roll the rice paper around the filling and seal the ends with a little water.
-
12
Repeat with the remaining ingredients.
-
13
Store the finished vegetable rolls in the refrigerator for up to 6 hours wrapped in damp paper towels.
