Vegetable Rolls with Chili Mayonnaise
Show: Giada at Home
Episode: California Sushi
Rate This RecipeRead users' reviews (22)
- Recipe categories: Rice, Fruit, Lemon, Shellfish, Crab, Fish, Vegetables, Lettuce,
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Total Reviews: 22
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By Food Lover in MD
SANDY SPRING, MD
on January 22, 2009
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After mixing the mayo mixture and veggies, I found I could add a lot more veggies and stretch the mayo out some more. I also added a shredded a fuji apple and it was soo good; it added to the crunch and sweetness of the bell peppers (be sure to use fresh ones. I used rice noodles (vermicilli, but was good w/o any noodles too. You might want to start w/ the mayo and slowly add the chili sauce to your taste; I love my food real spicy, but even this 1:1 ratio of mayo to chili was hot for me. Thanks Giada, I will be making this for Chinese New Year in a few days!
By brdajm_121862
St Louis, MO
on January 21, 2009
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I wanted to try this out before an appetizer party on the weekend so I just made the mayo (minus 1/2 of the chili and garlic and added the carrots, peppers herbs and some left over poached shrimp from the night before. We then put that mixture into the butter lettuce cups and they were fantastic. A few wedges of lime on the side............yummm. The mayo was still fairly spicy so I can't imagine adding the entire 1/2 cup expecially if you are serving to guests at a party. Anyway, I would use the mayo for slaw, or a thai summer salad with shrimp or chicnken and maybe some mango or papaya.