Vegetable Rolls with Chili Mayonnaise

• For the Chili Mayonnaise
• 1/2 cup mayonnaise
• 1/2 cup Asian chili sauce*
• 1 tablespoon fresh lemon juice
• 1 tablespoon fish sauce*
• 2 cloves garlic, minced
• 1 tablespoon brown sugar
• 1/2 red bell pepper, seeded, cored and cut into thin slices
• 1/2 yellow bell pepper, seeded, cored and cut into thin slices
• 1 large carrot, shredded
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped fresh basil leaves
• 6 rice paper rounds*
• 6 butter lettuce leaves, ribs removed
• 1 1/2 cups cooked cellophane noodles or bean threads, cooled*

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.

mayonnaise, mayonnaise, asian chili sauce, lemon juice, fish sauce, garlic, brown sugar, red bell pepper, yellow bell pepper, carrot, mint leaves, fresh basil, rice, butter, noodles

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/vegetable-rolls-with-chili-mayonnaise-recipe.html (may not work)