Asian Beef-Crepe Rolls

Ingredients

• 10 small boston lettuce leaves 
• 0.5 cup carrots shredded
• 0.5 teaspoon chile paste red crushed
• 30  cilantro sprigs 
• 10  basic crepes 
• 30  thinly cut cucumber seeded
• 1.5 tablespoons fish sauce 
• 2 teaspoons fish sauce 
• 12 ounce flank steak 
• 1 tablespoon ginger fresh minced peeled
• 1 tablespoon juice of lime fresh
• 3 tablespoons juice of lime fresh
• 30  mint leaves 
• 0.3 cup chunky peanut butter 
• 2 ounces rice sticks uncooked (rice flour noodles)
• 1 teaspoon sugar 
• 2 teaspoons sugar 
• 1 teaspoon vegetable oil 
• 2 tablespoons water 

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• ziploc bags

Directions

1. To prepare marinade, combine first 3 ingredients in a large zip-top plastic bag. Trim fat from steak.
2. Cut steak diagonally across grain into thin slices.
3. Add steak to bag; seal and marinate in refrigerator 2 hours.
4. Remove steak from bag, and discard marinade.
5. To prepare dipping sauce, combine peanut butter and the next 4 ingredients (peanut butter through 1 teaspoon sugar) in a small bowl; stir with a whisk until blended. Set aside.
6. Place rice sticks in a medium saucepan; cover with hot water.
7. Let stand 30 minutes. Bring to a boil, and cook 5 minutes.
8. Drain; cut rice sticks into small pieces.
9. Heat oil in a large nonstick skillet over medium-high heat.
10. Add beef; stir-fry 2 minutes.
11. Add rice sticks; cook 1 minute. Stir in 1 tablespoon lime juice and chile paste.
12. Remove from heat.
13. Place 1 lettuce leaf in the center of 1 crepe, and top with 1/4 cup beef mixture, about 1 tablespoon carrot, 3 cucumber slices, 3 mint leaves, and 3 cilantro sprigs. Fold in bottom of crepe, and roll up jelly-roll fashion starting at side. Repeat the procedure with remaining lettuce, crepes, beef mixture, carrot, cucumber, mint, and cilantro.
14. Cut each roll crosswise into 3 slices; arrange, cut sides up, on a plate.
15. Serve with dipping sauce.