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Hoisin Beef Spring Rolls

Photo: Jennifer Davick; Stylist: Linda Hirst
Prep time 1 hr
Marinate time 6 hrs
Cook time 6 mins
Stand time 10 mins
Yield Makes 8 to 10 servings
Rice paper-wrapped Hoisin Beef Spring Rolls are ideal for an outdoor party—no utensils required.


  • 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
  • Hoisin-Peanut Dipping Sauce

How to Make It

  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.