Back of For a Quick Bite, Roll Your Own Spring Rolls This past weekend, San Francisco experienced a couple of the hottest days of the year. After a blistering morning walk around the city with out-of-town visitors, I invited my friends over for lunch. To keep things appropriately light, I served wine spritzers and made fresh Vietnamese-style Spring rolls. Although they may look and sound labor-intensive, non-fried Spring rolls — or Summer rolls, as they're sometimes called — can make for an incredibly speedy meal. While this recipe calls for deli roast beef (an unusual filling for Spring rolls), you can use any protein you like; I later made rolls with roasted turkey, which tasted great as well. The versatility of the filling is part of the beauty of the dish. Learn how to roll your own when you read more. Roast Beef Summer Rolls From Food & Wine Ingredients1 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 pound rare deli roast beef, thinly sliced and cut into 1/2-inch strips 24 six-inch-round rice paper wrappers, plus more in case of breakage Directions 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. Serves 6. Information Category Main Dishes, Beef Cuisine Other Asian View 12 Photos › Photo 1 Photo 2 Photo 3 Photo 4 Photo 5 Photo 6 Photo 7 Photo 8 Photo 9 Photo 10 Photo 11 Photo 12 What’s Your Reaction? Share this reaction with your friends! 0Reactions Comments LittleMzFit 5 years Yum! Haven't made these in a while. These are wonderful! I like making a vegetarian version w/ tofu, but I have made them w/ fish before, also. nancita 7 years Now there's something I never thought to make at home, but it sounds like a great, easy meal. Thanks! fuzzles 7 years I've got to try making these at home. But tonight, I saw that yummy looking picture and knew that I needed to make a mad dash to my favorite local Mom and Pop Vietnamese restaurant for their spring rolls. And thanks for the tip about working with the wrappers, Yum. Without it, I most likely would have at least one of them stuck to my forehead before I would even be able to roll one of them successfully! :D Food 7 years limelindsey The key is to take the wrapper it out of the warm water right away! That way, it's not gotten sticky and elastic yet. But by the time you've stuffed it with ingredients and rolled it up, the spring roll has softened into a perfect, chewy bite! limelindsey 7 years I've made spring rolls before, with my sister. We had a terrible time trying to get them rolled up properly! It's not like making a burrito - the rice paper is sticky and elastic - very hard to work with. They were delicious, but more like a salad than a salad roll. GlowingMoon 7 years I like making Vietnamese-style spring rolls, too. It's really healthy and delicious.