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Prep Time
1 Hour
Marinate Time
6 Hours
Cook Time
6 Mins
Stand Time
10 Mins
Yield
Makes 8 to 10 servings
Photo: Jennifer Davick; Stylist: Linda Hirst

How to Make It

Step 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.

Step 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.

Step 3

Soak cellophane noodles in hot water according to package directions.

Step 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.

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