Vietnamese Short Rib Summer Rolls

Ingredients

• ½ oz garlic, chopped in oil
• ½ tsp curry green paste
• ¾ oz light brown sugar
• 1 ea lime juice, fresh
• 1 oz Thai fish sauce
• 1 lb fresh broccoli coleslaw
• 4 oz heavy duty creamy mayonnaise
• 1/8 oz fresh cilantro, cleaned and chopped
• 12 ea rice paper wrappers/spring rolls
• 4 oz beef chuck short rib, thawed & shredded

Preparation

1. Combine garlic, brown sugar, green curry paste, lime juice and fish sauce. Mix well. Add chopped cilantro. Mix 1 tablespoon to mayonnaise. In a separate bowl, combine broccoli slaw with shredded short rib. Soften rice wrapper in warm water. Spread 1 teaspoon of curry paste on wrapper, add 3 teaspoons of filling. Tuck in sides and roll. Refrigerate and serve with remaining curry paste.

• Servings: 4
• Type: Lunch, Dinner, Entree
• Categories: Recipes, VOL 6 - ISSUE 3 • SUMMER 2018
• Tags: Beef, Dinner, Entrée, Lunch
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