Directions

1. 1

   In a mortar and pestle, pound the smashed garlic clove together with the brown sugar and green curry paste until a smooth paste forms. Add the lime juice, fish sauce, and water, then stir to combine. Reserve half of the mixture as your dipping sauce. Into the remaining half, stir in half of the chopped cilantro and mint to create the flavored dipping sauce.

2. 2

   In a small bowl, whisk the mayonnaise together with 1 tablespoon of the green curry dipping sauce until well blended and set aside.

3. 3

   In a large bowl, combine the grated carrot and cabbage with the roast beef or pastrami strips, then toss in the remaining chopped cilantro and mint. Mix gently until all ingredients are evenly distributed.

4. 4

   Fill a pie plate or shallow bowl with warm water. Working with 2 or 3 rice paper wrappers at a time, dip them briefly into the warm water until they just begin to soften, about 1 minute. Remove them carefully and lay on a clean work surface.

5. 5

   Spread a scant teaspoon of the curry-infused mayonnaise on the bottom third of each softened wrapper. Top with approximately 3 tablespoons of the roast beef and coleslaw filling, keeping it in a compact line.

6. 6

   Roll each wrapper tightly into a cylinder, tucking in the sides as you roll to seal in the filling. Place each finished roll on a plastic wrap–lined baking sheet. Repeat the dipping, filling, and rolling process with the remaining wrappers, mayonnaise mixture, and filling.

7. 7

   Just before serving, cut each roll in half on the diagonal. Arrange on a serving platter and serve alongside the reserved green curry and herb dipping sauce.