Hoisin Beef Spring Rolls

By GadgetGirl

Rice paper-wrapped Hoisin Beef Spring Rolls are ideal for an outdoor party—no utensils required.

Ingredients

• 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
• 1 garlic clove
• 1/3 cup hoisin sauce
• 2 tablespoons creamy peanut butter
• 2 tablespoons warm water
• 1 tablespoon rice vinegar
• 1/2 teaspoon sriracha or chili-garlic sauce
• 1 tablespoon chopped toasted peanuts

Details

Servings 8
Adapted from coastalliving.com

Preparation

Step 1

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.

Hoisin-Peanut Dipping Sauce
Combine first 6 ingredients in a blender; blend until smooth. Spoon into a bowl; cover and refrigerate until ready to serve. Sprinkle with peanuts before serving.