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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Grace Parisi of Food and Wine 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.
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