Hoisin Beef Spring Rolls

Ingredients

• 3 ounces bean threads 
• 1 pound sirloin beef thick trimmed
• 0.1 teaspoon pepper black freshly ground
• 1  carrots peeled cut into thin strips
• 1  cucumber peeled cut into thin strips
• 0.3 cup fish sauce 
• 0.3 cup cilantro leaves fresh
• 1 tablespoon cilantro leaves fresh
• 1 tablespoon ginger fresh grated
• 0.3 cup mint leaves fresh
• 3  garlic cloves 
• 1 head lettuce leaves red
• 2 tablespoons brown sugar light
• 2  mangoes peeled cut into thin strips
• 10 servings hoisin-peanut dipping sauce 
• 8  spring roll skins dried
• 1 cup coconut milk unsweetened
• 1 tablespoon vegetable oil 

Equipment

• frying pan
• blender
• plastic wrap
• kitchen towels
• cutting board

Directions

1. Place garlic in a blender; blend until minced.
2. Add ginger and next 5 ingredients. Blend until smooth.
3. Place beef in a large plastic zip-top storage bag; pour in garlic mixture, seal bag, and chill 6 hours or overnight.
4. Remove beef from marinade, discarding marinade. Pat meat dry.
5. Heat oil in a large heavy skillet over high heat. Sear beef 3 minutes on each side or until crisp and dark golden brown.
6. Transfer to a cutting board, and let rest 10 minutes. Slice across the grain into 1/8-inch-thick strips.
7. Soak cellophane noodles in hot water according to package directions.
8. Fill a shallow pie plate or pan with warm water. Dampen a kitchen towel with water, wring dry, and place on a work surface. Slide 1 rice paper wrapper into water, and submerge for several seconds or until it begins to soften.
9. Remove from water, and place on towel.
10. Place a lettuce leaf at the base of the circle. Top with a pinch of cellophane noodles, several mango slices, cucumber strips, carrot strips, and 1 beef strip. Carefully wrap roll from the bottom up, keeping the roll as tight as possible. After 1 complete roll, place several cilantro leaves and mint leaves on the wrapper. Pull in the sides of the wrapper (like a burrito), and continue to wrap until roll is secure.
11. Place on a very lightly greased platter, and cover with plastic wrap; repeat with remaining wrappers and filling. Slice rolls in half diagonally, and serve immediately with Hoisin-Peanut Dipping Sauce.