Vietnamese summer rolls are often filled with or shrimp, but Grace Parisi makes hers with roast beef from the deli.
Fast Asian Recipes
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 chopped cilantro
1/4 cup chopped mint
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
How to Make It
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.
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