Roast Beef Summer Rolls

Grace Parisi of Food and Wine

• Ready In: 40 mins
• Yields: 6 Rolls

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 lb  rare deli roast beef, thinly sliced and cut into 1/2-inch strips
• 24  six-inch-round rice paper sheets, plus more in case of breakage

Directions

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.
2. In a large bowl, toss the coleslaw mix with the roast beef and the remaining cilantro and mint.
3. 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.
4. Just before serving, cut each roll in half and serve with the dipping sauce.