Spicy Red Curry Beef Summer Rolls

Ingredients

• 2 tablespoons Asian fish sauce
• 6 tablespoons rice vinegar
• 3 tablespoons sugar
• 2 tablespoons vegetable oil
• 2 tablespoons Thai red curry paste
• 1 to 1¼ pounds skirt steak or flank steak
• 3 ounces rice-stick vermicelli noodles
• Ten 8-inch rice-paper rounds, plus additional in case some tear
• 60 fresh cilantro leaves (from about 1 bunch)
• 60 fresh mint leaves (from about 1 bunch)
• 1 medium seedless cucumber, peeled, cored, and cut into 1/8-inch matchsticks
• 3 green onions, cut into 3-inch julienne strips
• Spicy Thai Dipping Sauce, for serving

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