Vegetable Rolls with Chili Mayonnaise
Appetizers • Japanese
Description
Store the prepared rolls in the refrigerator for up to 6 hours, wrapped in a damp towel.
Ingredients
- Orange Bell Peppers ½ piece
- Orange Bell Peppers ½ piece
- Mayonnaise 5 oz
- Carrot 1 piece
- Chili jam ½ cup
- Mint Leaves 0 oz
- Meyer Lemon Juice 1 tablespoon
- Fish Oil 1 tablespoon
- Fresh basil leaves ¼ cup
- Garlic 2 cloves
- Brown Sugar 1 tablespoon
- Rice Paper 4 pieces
- Banana Leaves 4 pieces
- Rice Noodles 5 oz
Step-by-Step Guide
Step 1
For the chili mayonnaise, mix mayonnaise, chili sauce, lemon juice, fish sauce, garlic, and brown sugar in a small bowl.
Step 2
For the vegetable rolls, slice the peppers into thin strips. Julienne the carrot. Finely chop the mint and basil.
Step 3
In a medium bowl, combine the red and yellow peppers, carrot, mint, and basil. Add the chili mayonnaise and mix well.
Step 4
Place a damp kitchen towel on the work surface. Soak the rice paper in warm water for 20 to 30 seconds (until soft). Lay the rice paper on the damp towel. Remove the tough ribs from the lettuce and place it in the center of the rice paper. Top with a spoonful of the vegetable mixture. Add ¼ of the cooked rice noodles on top of the vegetables.
Step 5
Roll up the rice paper, moistening the loose ends to seal it well. Repeat with the remaining ingredients.
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