Roast Beef Summer Rolls Recipes

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ROAST BEEF SUMMER ROLLS RECIPE - (4.5/5)



Roast Beef Summer Rolls Recipe - (4.5/5) image

Provided by á-174535

Number Of Ingredients 11

1 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 cilantro, chopped
1/4 cup mint, chopped
1/3 cup mayonnaise
4 cups coleslaw mix
0.5-pounds rare deli roast beef, thinly sliced and cut into 1/2-inch strips
24 6-inch round rice paper wrappers, plus more in case of breakage

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.

ROAST BEEF HORSERADISH ROLL-UPS



Roast Beef Horseradish Roll-Ups image

I make a batch of these roll-ups on Sunday and give them to the hubby and kids in their lunches throughout the week. They are also great to put out for parties!

Provided by Tinker802

Categories     Main Dish Recipes     Sandwich Recipes     Wraps and Roll-Ups

Time 4h20m

Yield 12

Number Of Ingredients 7

2 (8 ounce) packages fat-free cream cheese, softened
3 ½ tablespoons prepared horseradish
3 tablespoons Dijon-style mustard
12 (12 inch) flour tortillas
30 spinach leaves, washed with stems removed
1 ½ pounds thinly sliced cooked deli roast beef
8 ounces shredded Cheddar cheese

Steps:

  • Beat the cream cheese, horseradish, and mustard together in a bowl until well blended.
  • Spread a thin layer of the cream cheese mixture over each tortilla. Arrange spinach leaves evenly over the tortillas. Place two slices of roast beef over the cream cheese. Sprinkle with Cheddar cheese, dividing evenly between tortillas. Starting at one end, gently roll up each tortilla into a tight tube. Wrap with aluminum foil or plastic wrap to keep the rolls tight. Refrigerate at least 4 hours.
  • To serve for lunch, unwrap and slice into 2 or 3 pieces. Only cut the rolls you will be using that day so the others do not dry out. To serve for parties, unwrap and slice the rolls diagonally into 1 inch sections, and arrange on a serving platter.

Nutrition Facts : Calories 551.3 calories, Carbohydrate 64.4 g, Cholesterol 52.8 mg, Fat 17.2 g, Fiber 4.3 g, Protein 32.3 g, SaturatedFat 6.9 g, Sodium 1789 mg, Sugar 4.1 g

ROAST BEEF SUMMER ROLLS



Roast Beef Summer Rolls image

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

1 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 lb rare deli roast beef, thinly sliced and cut into 1/2-inch strips
24 six-inch-round rice paper sheets, plus more in case of breakage

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

THAI SUMMER ROLLS



Thai Summer Rolls image

Make and share this Thai Summer Rolls recipe from Food.com.

Provided by Mika G.

Categories     Thai

Time 25m

Yield 12 rolls, 6 serving(s)

Number Of Ingredients 14

8 ounces medium raw shrimp, peeled and deveined
3 1/2 ounces thin rice noodles (rice vermicelli)
12 rice paper sheets
36 fresh cilantro leaves
4 ounces roast pork, cooked and sliced 1/8 inch thick (or beef)
1 tablespoon chopped peanuts
1 tablespoon lime peel
dipping sauce
1/2 cup water
1/4 cup fish sauce
2 tablespoons lime juice
1 tablespoon sugar
1 garlic clove, minced
1/4 teaspoon chili oil

Steps:

  • Bring large saucepan of water to a boil over high heat. Add shrimp; simmer 1-2 minutes or until shrimp turn pink and opaque. Remove shrimp with slotted spoon to a small bowl. When cool, slice shrimp in half lengthwise.
  • Meanwhile, soften rice noodles in medium bowl of boiling water for two minutes. Drain; cut noodles into managable 3-inch lengths.
  • Soften rice paper wrappers in a large bowl of warm water 30 to 40 seconds or until pliable. Drain wrappers, 1 at a time, on paper towels and transfer to clean work surface. Arrange 3 cilantro leaves in center of wrapper. Layer with two shrimp halves, some pork, rice noodles some peanuts and lime peel.
  • Fold bottom of wrapper up over filling; fold in each side and roll up, burrito-style. Repeat with remaining filling and wrappers.
  • Dipping Sauce.
  • Combine all ingredients in small bowl; mix well.

Nutrition Facts : Calories 158.4, Fat 3.7, SaturatedFat 1, Cholesterol 68.7, Sodium 825.9, Carbohydrate 17.4, Fiber 0.4, Sugar 2.6, Protein 13

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