veggie rolls with spicy mayo

January 21, 2009 at 10:34 pm Leave a comment

Tonight I made my first veggie rolls! I had everything prepped before my boyfriend came home with the most important ingredient of all, rice paper rounds. Man, were those hard to find! I had already been to three different grocery stores earlier today, so I was quite relieved when he showed up with them tonight. I’ll have to remember to thank his mother for pointing him in the right direction!

The recipe on the Food Network website calls for 1/2 cup of mayo and 1/2 cup of Sriracha. If you’re familiar with this Thai-style hot sauce, you know that putting 1/2 cup of it is going to set off some alarms! I ended up going with a little less than a 1/4 cup. I recommend adding the hot sauce a tablespoon at a time to achieve your desired level of spiciness. This was definitely a nice twist to the traditional spring rolls I’m use to.

Vegetable Rolls with Chili Mayonnaise from Giada at Home


For the Chili Mayonnaise

1/2 cup mayonnaise
1/2 cup Sriracha (season to taste!)*
1 tablespoon fresh lemon juice
1 tablespoon fish sauce*
2 cloves garlic, minced
1 tablespoon brown sugar

For the Vegetable Rolls

1 red bell pepper, seeded, cored and cut into thin slices
1 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*

*Can be found in Asian markets, or in the Asian section of some grocery stores


For the Chili Mayonnaise: In a small bowl, mix together the mayonnaise, chili sauce, lemon juice, fish sauce, garlic, and brown sugar.

For the Vegetable Rolls: In a medium mixing bowl, mix together the red bell pepper, yellow bell pepper, carrot, mint, and basil. Add the Chili Mayonnaise and toss well.

Lay a damp kitchen or paper towel on a work surface. Soak a rice paper round in warm water for 20 to 30 seconds until softened. Place the rice paper on the damp towel. Lay a lettuce leaf in the middle of the rice paper and spoon some of the vegetable mixture on top. Place 1/4 cup of the cellophane 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.

Store the finished vegetable rolls in the refrigerator for up to 6 hours wrapped in damp paper towels.


Entry filed under: appetizers, spring rolls. Tags: , , , , .

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