Roast Beef Summer Rolls
Ingredients
- 1 large garlic clove, smashed
- 1 1/2 tablespoons light brown sugar
- 1 teaspoon Thai green curry paste
- 2 tablespoons lime juice, fresh
- 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
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 wraplined 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.