Tutorial Cook Simple Vietnamese Roast Beef or Pastrami Rolls

Vietnamese Roast Beef or Pastrami Rolls. 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. See great recipes for Vietnamese Roast Beef or Pastrami Rolls too!

Beefshi is an innovative new sushi-style concept that features convenient beef products like pastrami, roast beef, summer sausage, hot dogs, corned beef and bologna prepared in rolls with rice and vegetables. Beefshi recipes taste as good as they look and can be enjoyed individually as an appetizer or grouped together as a full meal. Also known as 'bo kho' in Vietnamese. You can cook Vietnamese Roast Beef or Pastrami Rolls using 11 ingredients and 4 steps. Here is how you cook it.

Ingredients of Vietnamese Roast Beef or Pastrami Rolls

1. Prepare 1 of large garlic clove (smashed).
2. You need 1 1/2 tbsp of brown sugar.
3. It's 1 tsp of green curry paste.
4. It's 2 tbsp of fresh lime juice.
5. Prepare 2 tbsp of Asian fish sauce.
6. Prepare 1/4 cup of chopped cilantro.
7. It's 1/4 cup of chopped mint.
8. You need 1/3 cup of mayonnaise.
9. You need 1/2 lb of deli roast beef or pastrami, thinly sliced and cut into 1/2-inch strips.
10. Prepare 24 of six-inch-round rice paper wrappers.
11. Prepare 4 cup of coleslaw mix (1 large carrot grated and 1/4 head of cabbage grated).

Its served with a creamy romano / marscapone sauce for a elegant but simple main dish.. Roll up, wrap tightly in plastic wrap. A very quick, very tasty way to use up leftover cooked beef used in things like broth (see notes to start from raw). Created to use up leftover brisket from making Vietnamese Pho.

Vietnamese Roast Beef or Pastrami Rolls instructions

1. 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..
2. In a large bowl, toss the coleslaw mix with the roast beef and the remaining cilantro and mint..
3. 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..
4. Just before serving, cut each roll in half and serve with the dipping sauce (cilantro and mint).

Cooked is tossed in a Vietnamese lemongrass marinade then pan fried until golden. Pastrami is corned beef brisket that has been rubbed with spices and smoked. Pastrami can be eaten cold, but it is often enjoyed hot. Since pastrami is already cooked, it just needs to be heated. Pastrami can be sliced thin for a sandwich or thicker and be served with potatoes and vegetables.