Food Recipes Dinner Meat Dishes Roast Beef Summer Rolls 4.0 (112) 5 Reviews Vietnamese summer rolls are often filled with or shrimp, but Grace Parisi makes hers with roast beef from the deli. By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on August 15, 2019 Save Rate PRINT Share Close Photo: © Petrina Tinslay Total Time: 40 mins Yield: 6 Cook Mode (Keep screen awake) 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 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 Directions 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. Suggested Pairing These light, tangy, herby summer rolls pair best with a substantial white wine. Try a Rhône-style white from California's Central Coast. Originally appeared: September 2009 Rate It Print