Hoisin Beef Spring Rolls

Hoisin beef spring rolls wrapped in rice paper are perfect for an outdoor party — no utensils required.
Put the garlic in a blender; blend until minced. Add the ginger and the following 5 ingredients. Whisk until smooth. Place the beef in a large zippered plastic storage bag; cover with the garlic mixture, close the bag, and refrigerate for 6 hours or overnight.Remove the beef from the marinade, discarding the marinade. Dry the meat. Heat the oil in a large heavy skillet over high heat. Saute the beef for 3 minutes on each side or until crisp and dark golden brown. Transfer to a cutting board and leave for 10 minutes. Cut across the fibers in 1/8-inch-thick strips.Soak the cellophane noodles in hot water according to the instructions on the package.Pour into a shallow pie dish or baking dish with warm water. Moisten a kitchen towel with water, wring it out dry, and place it on a work surface. Dip 1 rice paper wrapper in water and submerge for a few seconds or until it starts to soften. Remove from the water and place on a towel. Place a lettuce leaf at the base of the circle. Top with a pinch of cellophane noodles, a few mango slices, cucumber and carrot strips, and 1 strip of beef. Carefully wrap the roll from the bottom up, trying to make the roll as tight as possible. After finishing 1 roll, put a few coriander and mint leaves on the wrapper. Wrap the edges of the wrapper (like a burrito) and continue wrapping until the roll is firm. Place on a lightly oiled platter and cover with plastic wrap; repeat with the remaining wrappers and filling. Cut the rolls in half diagonally and serve immediately with the hoisin-peanut sauce.