Vegetable Rolls with Chili Mayonnaise

Appetizers | Japanese cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

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 - 3.2 oz
Carrot - 1 piece
Chili jam - ½ cup
Mint Leaves - 0.6 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 - 7.1 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.