ROAST BEEF SUMMER ROLLS RECIPE - (4.5/5)
Provided by á-174535
Number Of Ingredients 11
Steps:
- 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. In a large bowl, toss the coleslaw mix with the roast beef and the remaining cilantro and mint. 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 wraplined baking sheet and repeat with the remaining wrappers, curry mayonnaise and filling. Just before serving, cut each roll in half and serve with the dipping sauce.
ROAST BEEF SUMMER ROLLS
Make and share this Roast Beef Summer Rolls recipe from Food.com.
Provided by Ambervim
Categories Vietnamese
Time 40m
Yield 6 Rolls
Number Of Ingredients 11
Steps:
- 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.
- In a large bowl, toss the coleslaw mix with the roast beef and the remaining cilantro and mint.
- 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.
- Just before serving, cut each roll in half and serve with the dipping sauce.
Nutrition Facts : Calories 96.2, Fat 4.9, SaturatedFat 0.8, Cholesterol 9.4, Sodium 713.7, Carbohydrate 10.7, Fiber 1.5, Sugar 6, Protein 3.5
EASY ROAST BEEF ROLL-UPS
For a quick and crowd-pleasing apps, you can't beat these flavorful wraps seasoned with salsa. Roll some up for your family and friends! -Susan Scott, Asheville, North Carolina
Provided by Taste of Home
Categories Appetizers Dinner
Time 15m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Combine sour cream, mayonnaise and salsa; spread over tortillas. Top with roast beef and lettuce. Roll up tightly and secure with toothpicks; cut in half. Serve with salsa.
Nutrition Facts : Calories 262 calories, Fat 10g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 650mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 0 fiber), Protein 13g protein.
HOT ROAST BEEF SANDWICHES
These sandwiches always make a big hit. The cooking in our area of western Pennsylvania represents a "melting pot" of Italian, Polish and Pennsylvania Dutch (German), so there's a variety of good foods to choose from.
Provided by Taste of Home
Categories Lunch
Time 3h40m
Yield about 20 sandwiches.
Number Of Ingredients 7
Steps:
- In a Dutch oven, melt butter over medium heat. Brown roast on all sides. Add remaining ingredients except rolls; cover and simmer until the roast is tender, about 3-1/2 to 4 hours. Add additional water, if necessary, to keep roast simmering in broth. , Remove meat from broth and reserve broth. Let the meat stand 20 minutes. Trim any fat and thinly slice meat. When ready to serve, reheat sliced beef in broth. Serve on rolls.
Nutrition Facts : Calories 129 calories, Fat 5g fat (0 saturated fat), Cholesterol 49mg cholesterol, Sodium 126mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges
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- Soak the rice vermicelli in boiling water until opaque and softened, 10 minutes. Drain, rinse and squeeze dry.
- Fill a medium skillet with hot water. Soak 3 rice paper wrappers at a time in the water for 30 seconds, until just pliable. Transfer to a work surface and blot dry. Top each wrapper with some noodles, herbs, carrot, cucumber and beef. Tightly roll up the wrappers around the filling, tucking in the sides as you roll. Repeat with the remaining fillings.
- In a bowl, stir together the lime juice, fish sauce, sugar, garlic, Sriracha and 2 tablespoons of water. Serve the rolls with the dipping sauce.
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