Roast Beef Summer Rolls

Name: Roast Beef Summer Rolls
Prep time: 25 min
Total time: 30 min
Yield: 10
Cuisine: Asian
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 fresh cilantro, chopped; 1/4 cup fresh 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 extra in case of breakage

Recipe GLPRc9332b9997fdd3

Asian

Appetizer

30 min

150 cal

Servings: 10

No-Cook

SNAP eligible

Fresh and vibrant summer rolls filled with tender strips of roast beef, crisp coleslaw, and aromatic herbs, dressed with a zesty lime-garlic mayo infused with Thai green curry. These light Southeast Asian-inspired rolls are perfect for warm weather entertaining.

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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 fresh cilantro, chopped

1/4 cup fresh 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 extra in case of breakage

Directions

Prepare the curry mayo by combining the smashed garlic, brown sugar, Thai green curry paste, lime juice, and fish sauce in a small bowl. Stir until the sugar dissolves and the mixture is well combined. Fold in the mayonnaise until smooth and evenly blended.
In a medium bowl, combine the coleslaw mix with half of the cilantro and half of the mint. Gently toss to mix, then divide the coleslaw among your work surface or plate for assembly.
Arrange the roast beef strips and remaining cilantro and mint on a separate plate for easy access during rolling.
Fill a shallow bowl with warm water. Working with one rice paper wrapper at a time, dip it into the water for 2–3 seconds until it begins to soften, then place it on a clean, damp work surface.
Layer filling on the bottom third of each softened wrapper: spread about 1/2 tablespoon of curry mayo, then add a small handful of the cilantro–mint coleslaw mix, a few strips of roast beef, a small pinch of remaining cilantro, and a small pinch of remaining mint.
Fold the bottom edge of the rice paper wrapper up and over the filling, then fold in the sides and roll tightly away from you to create a closed cylinder. Place seam-side down on a serving plate.
Repeat with remaining wrappers and filling ingredients until all rolls are assembled. Serve immediately or cover loosely with a damp towel if holding for a short time.

Comments

Grocery List Plus Editorial Staff4

Thai green curry paste and fish sauce mean a stop at an Asian grocer—Harris Teeter carries neither reliably, and ALDI and Food Lion won't have them. The coleslaw mix and roast beef (deli counter, $8–10/lb) drive cost per serving to roughly $2.50–3 per roll, steeper than vegetable-based rolls. The stated 30 minutes ignores slicing roast beef, soaking rice paper, and rolling ten pieces; add 15 minutes for real timing. These are excellent for entertaining or meal prep since they hold well in the fridge and don't need last-minute attention, but the supply chain and expense make this a weekend project, not a weeknight shortcut.