Posts filed under ‘appetizers’

veggie rolls with spicy mayo

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

Ingredients

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

Directions

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.

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

i dream of sushi

If there is one food that I find myself craving quite often, it’s gotta be sushi. I just love how cute and little they are! But for the longest time I had been too intimidated to even try to make them myself… until about a week ago when I found the nori sheets and sushi rice at the local farmer’s market. It was as if a beam of white light lead me to them… and I knew what I had to do!

As soon as I got home that day I searched “how to make sushi” on youtube. I watched about six different videos (at least twice) until I was confident enough to go for it. The only part that still had me feeling a little apprehensive was perfecting the sushi rice. I don’t know what it is about rice, but I always manage to screw it up unless I’m using a rice cooker. When it comes time to making it on the stovetop, my rice either comes out undercooked or too mushy.

Anyway, I had read somewhere online to prepare the rice two hours in advance. That way the rice would have enough time to cool down to room temperature. First I made my rice vinegar mixture. Then I took a deep breath, and followed the directions on the packaging verbatim. After it was cooked I laid it out on a cookie sheet lined with parchment paper, with a damp towel over it. An hour later my rice was ready! It was shiny and sticky and just right. Phew!

Once the hard part was done I was rolling my California rolls in no time! I refrigerated my leftover sushi rice and prepared the rest for lunch earlier today. My boyfriend and I both agreed that they tasted even better the second time. Maybe refrigerating it gave the rice more time to absorb the rice vinegar? Maybe it was the fact that the rice was chilled? Maybe we were hungrier? Not sure what it was, but the leftovers were super yummy.

If you haven’t tried making your own sushi at home yet, give it a try! It’s easier than you think!

January 5, 2009 at 6:55 am 1 comment


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