Food Network
Home> Recipes> Italian>
Vegetable Rolls with Chili Mayonnaise Recipe

Vegetable Rolls with Chili Mayonnaise

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (22)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 22

Showing 11-20 of 22

Sort by:

Newest

  • on September 07, 2010

    Flag

    I made these Fresh Spring Rolls for my Labor Day Party and they turned out really great. Easy to make and very tasty.

    I did cut back on the Chili sauce to one Tablespoon and made extra for dipping sauce. The party goers ate them up.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 05, 2010

    Flag

    Giada, You live in Southern CA and you didn't have just one Asian friend to ask for advise? I don't think you researched anything. You could have even asked your Asian market for advise! *shakes head in shame*
    These rolls seem like a great idea, but rather than soaking your veggies in chili mayo you should just squirt a thin line just before rolling. AND DONT let your rice paper soak so long. You are supposed to just dip it really quick and lay it on your plate (not a towell while it is still sort of crispy. The water will soak into it and by the time you need to roll it will be soft. She soaked it wayyy too long on the show. Yummy idea though!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 20, 2010

    Flag

    I am a chili head - and love spicy - but these were way too spicy. I feel that spring rolls should start out mild and spicy sauces served on the side.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 11, 2010

    Flag

    As a Southeast Asian American, I'm a little upset that Giada would call this sushi, considering this is very much a SE Asian dish. A little culturally insensitive if you ask me. FYI: Japan is not the same as Vietnam. Sushi is not the same as Vietnamese fresh rolls.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 23, 2009

    Flag

    We just had these for lunch and everyone loved them! I substituted soy sauce for fish sauce and left the hot sauce on the side to dip in. I also used different noodles: pre-cooked yakisoba noodles. Overall, the recipe was a winner. I can't wait to make it again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 24, 2009

    Flag

    I love them. Have added or subtracted veggies depending on what's fresh and what I have on hand. I too cut back on the sriracha, but I now always have a batch in the fridge. They're a great lunch, dinner, or snack. I've made them friends and ended up sending them off with a recipe and rice wrappers. Even my meat & potatoes guy loves them. Delicious!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 27, 2009

    Flag

    I LOVE THIS RECIPE! The flavor combination is like no other!

    I did alter the chili mayonnaise proportion because I ended up wasting it and it was way too spicy - I use: 1/4 cup mayo with1 garlic clove and 1 TSP each of everything else (sriracha, brown sugar, lime juice, fish sauce. I get 13 - 14 rolls.

    TIP for working with the rice paper rounds - work with 1 rice paper round at a time. Run 1 round under cold running water, wetting the entire surface on both sides and be sure to shake off any excess water. Place textured side down on a wooden or plastic cutting board (otherwise, it will stick to a regular plate and dry your hands before assembly. Good luck!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 03, 2009

    Flag

    I just watched the video for this recipe and in it Giada only uses 1/4 cup of chili sauce with 1/2 cup of mayo. There was likely a mistake in the typed recipe. I haven't tried this recipe yet, but all her stuff is good.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 01, 2009

    Flag

    My boyfriend and I enjoyed the flavor of these but I found the rice paper very difficult to work with. I had a 50% casualty rate with 6 rounds; fortunately I had more. One thing I realized is that you need to soak them one at a time; otherwise, they stick together.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 24, 2009

    Flag

    This was my first attempt @ working with rice paper. My rolls weren't the prettiest, but I imagine with practice they will improve. I halved the recipe, and from other reviews went light on the Sriracha. Holy crap, my mouth is still on fire!!!! I ended up using the leftover chili mayo mixture plus chopped shrimp to make the avocado mango rolls, and they were much easier to take. Perhaps the mango and avocado countered the spice of the Sriracha.

    I will definitely make again, but go lighter on the Sri. My hubby is out of town, and there is no way he could have handled it!

    I paired with Sauvignon blanc. Meant to pair with Riesling, but accidentally opened the wrong bottle. Sauvignon seemed to intensify the heat. Perhaps I should have tried milk? LOL

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.