Hoisin Beef Spring Rolls

• 3 garlic cloves
• 1 tablespoon grated fresh ginger
• 1 cup unsweetened coconut milk
• 1/4 cup fish sauce
• 2 tablespoons light brown sugar
• 1 tablespoon fresh cilantro leaves
• 1/8 teaspoon freshly ground black pepper
• 1 pound trimmed sirloin beef, about 1 1/2 to 2 inches thick
• 1 tablespoon vegetable oil
• 3 ounces cellophane noodles or bean threads
• 8 to 10 dried rice paper wrappers or spring roll skins
• 1 head red leaf lettuce leaves
• 2 mangoes, peeled and cut into thin strips
• 1 cucumber, peeled and cut into thin strips
• 1 carrot, peeled and cut into thin strips
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves

1. Place garlic in a blender; blend until minced. Add ginger and next 5 ingredients. Blend until smooth. Place beef in a large plastic zip-top storage bag; pour in garlic mixture, seal bag, and chill 6 hours or overnight.
2. Remove beef from marinade, discarding marinade. Pat meat dry. Heat oil in a large heavy skillet over high heat. Sear beef 3 minutes on each side or until crisp and dark golden brown. Transfer to a cutting board, and let rest 10 minutes. Slice across the grain into 1/8-inch-thick strips.
3. Soak cellophane noodles in hot water according to package directions.
4. 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. Remove from water, and place on towel. 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. 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.

garlic, ginger, unsweetened coconut milk, fish sauce, light brown sugar, cilantro, freshly ground black pepper, sirloin beef, vegetable oil, noodles, rice paper, red leaf, mangoes, cucumber, carrot, fresh cilantro, fresh mint

Taken from www.myrecipes.com/recipe/hoisin-beef-spring-rolls (may not work)