BEEF SPRING ROLL RECIPES

Steps:

• 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.
• 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.
• Soak cellophane noodles in hot water according to package directions.
• 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.

Steps:

• For the rolls: Thaw spring roll wrappers.
• Soak noodles in hot water for about 10 minutes. Then drain and chop.
• Rinse and shred cabbage.
• Peel and thinly julienne carrot.
• Peel and mince garlic.
• Heat sesame oil in a frying pan or wok, add ground beef and cook for about 2 minutes. Add cabbage, carrots, garlic and noodles. Add sugar and oyster sauce and cook over medium heat for about 3 minutes. Remove from heat and let cool. 
• Lay wrappers on the work surface. Top each with 2 tablespoons of beef mixture and roll into a 7 cm (approximately 2 3/4 inch) long rolls. Coat the seam of each roll with egg white and press firmly.
• Heat cooking oil in a pot or wok. Fry spring rolls in batches, about 3 minutes, each. Remove and drain on paper towels. Place in the oven to keep warm. 
• For the sauce: Rinse peppers, remove seeds and ribs and chop flesh.
• Peel garlic. Rinse chiles, remove seeds and chop flesh. 
• Puree peppers, garlic and chili peppers with 250 ml (approximately 1 cup) of water, vinegar and sugar. Heat in a small saucepan, bring to a boil over medium heat for about 30 minutes. Cook until sauce is slightly creamy, then season with salt and pepper. Serve warm spring rolls with sauce.