Thai Beef Wraps

Manami's Note:

The spicy, sweet, tangy flavors of Thai beef salad are a great way to showcase leftover roast beef. The recipe makes about 10 wraps in about an hour.Why not a hand-held salad? These are great for a buffet dinner - where you can have each diner assemble their own wrap. CuisineAtHome, Issue 41, Spiralbound Volume 7.

• Total Time: 1 hrs
• Prep Time: 40 mins
• Cook Time: 20 mins

Ingredients:

Yield: 10 wraps

DRESSING

• 1 cup water
• 1/2 cup fresh lime juice (not the bottled kind)
• 1/2 cup brown sugar
• 3 tablespoons garlic, minced
• 1 teaspoon garlic and red chile paste (more or less, as needed) or 1/2 teaspoon crushed red pepper flakes (more or less, as needed)

THE WRAPS

• 3 cups vegetable oil
• 3 ounces rice sticks (mai fun)

INSIDE WRAP

• 2 cups roast beef, thinly sliced, julienned (from deli)
• 1 cup bean sprouts
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1 cucumber, seeded, bias sliced
• 1 yellow peppers or 1 red bell pepper, julienned
• 10 leaves red leaf lettuce (leaves make cups) or 10 large bibb lettuce (leaves make cups)

Directions:

1. PREPARE DRESSING:
2. Simmer water, lime juice, sugar, garlic, and chili garlic paste in a small saucepan over medium heat.
3. Reduce until dressing thickens slightly, about 20 minutes.
4. FOR THE WRAPS:.
5. Fry noodles in small batches in oil heated to 375°F; Remove and drain on a paper towel-lined plate.
6. THE "INSIDES" OF WRAPS:.
7. Prepare remaining ingredients and arrange on a large platter.
8. TO SERVE:.
9. Ask each diner to start with a lettuce leaf, then follow with some roast beef, fried noodles and vegetables.
10. Drizzle with some dressing before eating.