Vegetable rolls with chili mayonnaise

4 servings

20 minutes

Vegetable rolls with chili mayonnaise are an exquisite Japanese dish that combines the freshness of vegetables with the spiciness of the sauce. This recipe draws inspiration from traditional spring rolls of Southeast Asia but with a touch of Japanese cuisine. Bright slices of pepper, crunchy carrot, and fragrant mint and basil leaves harmoniously blend with the tenderness of rice noodles and the enveloping flavor of chili mayonnaise. The sauce adds a sweet-spicy note, enhancing the natural freshness of the ingredients. These rolls are perfect as a light snack or healthy treat. They are convenient to take away or serve at a party as a vibrant accent. The transparent rice paper allows you to enjoy the colorful ingredients, while soft lettuce completes the composition, adding juiciness and extra texture to the dish.

Energy value per serving

• Calories: 395.1
• Proteins: 6.5g
• Fats: 15.3g
• Carbohydrates: 58.9g

Ingredients

• Red sweet pepper: 0.5 pc
• Yellow bell pepper: 0.5 pc
• Mayonnaise: 90 g
• Carrot: 1 pc
• Chili sauce: 0.5 glass
• Mint leaves: 17 g
• Lemon juice: 1 tbsp
• Fish sauce: 1 tbsp
• Basil leaves: 0.3 glass
• Garlic: 2 clove
• Brown sugar: 1 tbsp
• Rice paper: 4 pc
• Lettuce leaves: 4 pc
• Rice noodles: 200 g

Cooking steps

1. For chili mayonnaise, mix mayonnaise, chili sauce, lemon juice, fish sauce, garlic, and brown sugar in a small bowl.

   Required ingredients:

   • Mayonnaise: 90 g
   • Chili sauce: 0.5 glass
   • Lemon juice: 1 tablespoon
   • Fish sauce: 1 tablespoon
   • Garlic: 2 cloves
   • Brown sugar: 1 tablespoon

2. For vegetable rolls, cut the peppers into thin slices. Shred the carrot into thin strips. Chop the mint and basil finely.

   Required ingredients:

   • Red sweet pepper: 0.5 piece
   • Yellow bell pepper: 0.5 piece
   • Carrot: 1 piece
   • Mint leaves: 17 g
   • Basil leaves: 0.3 glass

3. In a medium bowl, mix red and yellow peppers, carrots, mint, and basil. Add chili mayonnaise and mix well.

   Required ingredients:

   • Red sweet pepper: 0.5 piece
   • Yellow bell pepper: 0.5 piece
   • Carrot: 1 piece
   • Mint leaves: 17 g
   • Basil leaves: 0.3 glass
   • Mayonnaise: 90 g

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 veins from the lettuce and place it in the center of the rice paper. Add a spoonful of vegetable mixture on top. On top of the vegetables, place 1/4 of the cooked rice noodles.

   Required ingredients:

   • Rice paper: 4 pieces
   • Lettuce leaves: 4 pieces
   • Rice noodles: 200 g

5. Roll up the roll by moistening the free ends of the rice paper and securing it well. Repeat with the remaining ingredients.