Roast Beef Summer Rolls

By west757

Vietnamese summer rolls are often filled with shrimp, but Grace Parisi makes hers with roast beef from the deli.

Ingredients

• 1 large garlic clove, smashed
• 1 1/2 tablespoons light brown sugar
• 1 teaspoon Thai green curry paste
• 2 tablespoons fresh lime juice
• 2 tablespoons Asian fish sauce
• 1/4 cup cilantro, chopped
• 1/4 cup mint, chopped
• 1/3 cup mayonnaise
• 4 cups coleslaw mix
• 1/2 pound rare deli roast beef, thinly sliced and cut into 1/2-inch strips
• 24 six-inch-round rice paper wrappers, plus more in case of breakage

Details

Servings 6
Preparation time 15mins
Cooking time 25mins

Preparation

Step 1

In a mortar, pound the garlic to a paste with the brown sugar and green curry paste. Add the lime juice, fish sauce and 3 tablespoons of water. Stir in half of the cilantro and mint. In a small bowl, whisk the mayonnaise with 1 tablespoon of the green curry dipping sauce.

In a large bowl, toss the coleslaw mix with the roast beef and the remaining cilantro and mint.

Fill a pie plate with warm water. Dip 2 or 3 rice paper wrappers at a time in the water, then set them on a work surface to soften, about 1 minute. Spread a scant teaspoon of the curry mayonnaise on the bottom third of each wrapper and top with a scant 3 tablespoons of the roast beef filling. Roll the wrappers into tight cylinders, tucking in the sides as you go. Transfer the rolls to a plastic wrap–lined baking sheet and repeat with the remaining wrappers, curry mayonnaise and filling.

Just before serving, cut each roll in half and serve with the dipping sauce.