Best 4 Vegetable Rolls With Chili Mayonnaise Recipes
**Vegetable Rolls with Chili Mayonnaise: A Culinary Symphony of Flavors and Textures**
Embark on a delightful culinary journey with our vegetable rolls, an explosion of flavors and textures that will tantalize your taste buds. These exquisite rolls feature an array of crisp vegetables, aromatic herbs, and tangy sauces, all harmoniously wrapped in delicate rice paper. Accompanied by a zesty chili mayonnaise dipping sauce, these rolls offer a perfect balance of freshness, spice, and savory goodness. Indulge in this healthy and satisfying appetizer or light meal, perfect for any occasion and guaranteed to leave you craving more. Discover the art of creating these vegetable rolls with our easy-to-follow recipe, complete with step-by-step instructions and helpful tips. Complement your culinary experience with our additional recipes for a variety of dipping sauces, including a creamy avocado sauce, a tangy sweet and sour sauce, and a classic soy sauce-based dipping sauce. Elevate your vegetable rolls to new heights of flavor with these versatile and delicious accompaniments.
CRACKED CRAB, CHILI MAYONNAISE AND SHRIMP CHIPS
My grandfather grew up on the bayous of Louisiana, and seafood platters were frequent at our pre-Thanksgiving table. The night before Thanksgiving, when all the family gathered, we would have shrimp creole. The next day, the 'pre-game' play was a bowl of the leftover shrimp creole and cracked crab. I have incorporated this tradition into my own Thanksgiving feast day; it is a nice light starter, preparing one for the onslaught of heavy foods to come.
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- For the mayonnaise: In a large bowl, add egg yolks, lemon juice and hot sauce. Whisk to combine. Slowly begin adding the oil while whisking constantly, making sure oil is fully incorporating and stopping frequently until each little bit is emulsified into the egg yolk mixture. If it becomes too thick, a little drizzle of water can be added as necessary until all of the oil has been incorporated. When all of the oil has been whisked in, and the mayonnaise is creamy and luscious, season to taste with salt. Set aside.
- For the shrimp chips: Heat 2 inches of oil in a 6-quart saucepan. Clip in a deep-fry thermometer and heat the oil to 375 degrees F. Fry the shrimp chips until puffy, about 1 minute. Remove and drain on paper towels. Set aside.
- For the crab and assembly: Place 3/4 of the crab in a mixing bowl and toss with 3 or 4 tablespoons of the homemade mayonnaise. Serve dressed crab alongside the remaining undressed crab with a bowl of the mayonnaise and a pile of shrimp chips on the side. Garnish with celery sticks and orange slices.
CHILI MAYONNAISE
Steps:
- Combine all of the ingredients.
TUNA TOSTADAS WITH CHILE MAYONNAISE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Whisk the mayonnaise, lime juice, chile powder and 1 tablespoon water in a small bowl; cover and refrigerate. Put the tostadas on a baking sheet and bake until crisp, 5 minutes.
- Heat a large skillet over medium-high heat; add the raisins and cook, shaking the pan, until plump, about 30 seconds. Add the olives, garlic and bay leaves; cook, stirring, 20 seconds. Add the pico de gallo, olive brine and 2/3 cup water. Simmer until thickened, about 8 minutes.
- Add the tuna to the skillet in chunks and cook, spooning the sauce on top, until heated through, about 5 minutes. Sprinkle with the parsley and remove from the heat. Discard the garlic and bay leaves.
- Spread about 1 tablespoon of the chile mayonnaise on each tostada. Top with the tuna and sauce, the lettuce and the remaining chile mayonnaise. Serve with lime wedges.
VEGETABLE CHILI
This chili, packed with beans and vegetables, has an appealing red color and fabulous flavor. I always make a large batch so that everyone can have seconds. - Charlene Martorana, Madison, Ohio
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 16 servings.
Number Of Ingredients 20
Steps:
- In a Dutch oven, saute onions and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in water and carrots; cover and cook over medium-low heat for 5 minutes. , Add the potatoes, broth, chili powder, sugar, cumin and oregano; cover and cook for 10 minutes. , Add the zucchini, squash, tomatoes and ketchup; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in beans and peas; simmer for 10 minutes.
Nutrition Facts : Calories 182 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 467mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges
Tips:
- For the best results, use fresh vegetables that are in season. This will ensure that your rolls are packed with flavor.
- If you don't have a bamboo mat, you can use a clean kitchen towel instead. Just be sure to dampen the towel before using it, so that the rice doesn't stick.
- When rolling the rolls, be sure to tuck in the sides tightly. This will help to prevent the rolls from falling apart.
- If you're making the rolls ahead of time, be sure to wrap them tightly in plastic wrap and store them in the refrigerator. They will keep for up to 2 days.
- To make the chili mayonnaise, simply combine mayonnaise, chili sauce, and lime juice to taste.
Conclusion:
Vegetable rolls with chili mayonnaise are a delicious and healthy appetizer or snack. They're perfect for parties or potlucks, and they're also a great way to get your kids to eat their vegetables. With a few simple tips, you can make perfect vegetable rolls at home. So next time you're looking for a healthy and delicious appetizer, give these vegetable rolls a try.
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