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If you’re familiar with Upstate NY, winters can be really, really long. We’re talking October thru April. We lived out in the country, so we did a lot of skating and cross country skiing. But, one of our kid’s favorite things was to travel 20 miles to the nearest movie theater and then go out for Chinese.
Jen & Seth were creatures of habit when it came to ordering from the menu. There was always fried dumplings, shrimp toast, fried egg rolls and Sesame Chicken. Their favorite part of the meal was naturally dessert. This restaurant served delicious homemade ginger ice cream with fortune cookies. The fried egg rolls were OK, but Rob always ordered the fresh spring rolls with shrimp. This was my first attempt at making spring rolls and I thought the roast beef would be a new twist.
Bottom line, the roast beef filling and the dipping sauce were delicious, but my rolling technique left a lot to be desired. I guess I just need some more practice!
- 1 large garlic clove (1 tablespoon fresh garlic paste)
- 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 pound rare deli roast beef , thinly sliced
- 24 / ten-inch (25 cm) round rice paper wrappers
- In a small bowl, add garlic paste, brown sugar, and green curry paste. Add fresh lime juice, fish sauce, and 3 tablespoons of water. Stir in half of the chopped cilantro and mint. Set aside.
- In another small bowl, whisk the mayonnaise with 1 tablespoon of the green curry dipping sauce.
- In a large bowl, toss the coleslaw mix with the chopped roast beef and the remaining chopped cilantro and mint.
- Fill a pie plate with warm water. Dip 1 rice paper wrapper in the water. Then, place it on a work surface to soften, about 1 minute. Spread a scant teaspoon of the curry mayonnaise on the bottom third of the rice wrapper and top with a scant 3 tablespoons of the chopped roast beef filling. Roll the wrapper into a tight cylinder, tucking in the sides as you go. Transfer the roll to a plastic wrap-lined baking sheet and repeat with the remaining wrappers, curry mayonnaise and filling.