Easiest Way to Cook Tasty Vietnamese Roast Beef or Pastrami Rolls

Vietnamese Roast Beef or Pastrami Rolls. Vietnamese Roast Beef or Pastrami Rolls instructions. In a mortar, pound the garlic to a paste with the brown sugar and green curry paste. Stir in half of the cilantro and mint.

Transfer beef and any juices to slow cooker. Cook, stirring to remove any brown bits from bottom of pan. Not only was this good but probably the best pastrami sandwich I've had since moving to California! You can cook Vietnamese Roast Beef or Pastrami Rolls using 11 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Vietnamese Roast Beef or Pastrami Rolls

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

I also didn't have smoked paprika or white pepper. I didn't miss it and if you don't have it I wouldn't go out to buy it just for this recipe. 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. Stop in for an easy turkey sandwich or Detroit-style chili dog, or lean in to something bigger with the Hey Joe, which comes with roast beef, pastrami, cheese, and a split hot link on top. Coat beef on all sides with flour. Season beef generously all over with salt and pepper. Heat oil in Dutch oven over medium-high heat.