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  • VOL 08, ISSUE 01 • WINTER 2020
Vietnamese Short Rib Summer Rolls

Vietnamese Short Rib Summer Rolls

Chef Jeff Merry | Reinhart Boston


  • 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


  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.

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