Vegetable rolls with chilli mayonnaise

Go for added bite with a splash of Asian chilli sauce.
  • For the chilli mayonnaise
  • 115g mayonnaise
  • 115g Asian chilli sauce*
  • 1 tbsp fresh lemon juice
  • 1 tbsp fish sauce*
  • 2 cloves garlic, minced
  • 1 tbsp brown sugar
  • For the vegetable rolls
  • 1/2 red pepper, seeded, cored and cut into thin slices
  • 1/2 yellow pepper, seeded, cored and cut into thin slices
  • 1 large carrot, shredded
  • Small handful chopped fresh mint leaves
  • Small handful chopped fresh basil leaves
  • 6 rice paper spring roll wrappers*
  • 6 cos lettuce leaves, ribs removed
  • 100g cooked thin rice noodles*
*Can be found at specialty Asian markets

1) In a small bowl, mix together the mayonnaise, chilli sauce, lemon juice, fish sauce, garlic, and brown sugar.

2) In a medium mixing bowl, mix together the red pepper, yellow pepper, carrot, mint, and basil. Add the chilli mayonnaise and toss well.

3) Lay a damp kitchen roll on a work surface. Soak a rice paper wrapper in warm water for 20 to 30 seconds until softened.

4) Place the rice paper on the damp kitchen roll. Lay a lettuce leaf in the middle of the rice paper and spoon some of the vegetable mixture on top. Place 1/6 of the 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.

5) Store the finished vegetable rolls in the refrigerator for up to 6 hours wrapped in a damp kitchen roll.

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