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1
To make the marinade: In a medium bowl, whisk together the fish sauce, rice vinegar, sugar, and vegetable oil.
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2
Remove 1/4 cup of this mixture and set aside.
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3
Add the red curry paste and continue to whisk until smooth.
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4
In a large, resealable plastic bag, combine the marinade and steak and seal the bag, pressing out the excess air.
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5
Marinate in the refrigerator, turning once or twice, for at least 4 hours or overnight.
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6
When you are ready to make the rolls, in a large bowl soak the rice-stick vermicelli in hot water to cover until softened and pliable, about 15 minutes.
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7
Prepare a grill or preheat the broiler.
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8
Discard the marinade and grill the steak on an oiled rack set 5 to 6 inches over glowing coals, about 5 minutes on each side for medium-rare.
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9
(Alternatively, broil the steak on the rack of a broiler pan about 3 inches from the heat for about the same amount of time.)
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10
Transfer to a cutting board and let rest for 10 minutes.
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11
Drain the noodles in a colander, then rinse under cold running water and drain well again.
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12
Place the noodles in a medium bowl, add the 1/4 cup reserved marinade, and toss to coat.
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13
Thinly slice the steak on the diagonal.
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14
Put a double thickness of paper towel on a work surface, and fill a shallow baking pan with warm water.
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15
Check the rice-paper rounds and use only those that have no holes.
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16
Soak 1 round in warm water until pliable, 30 seconds to 1 minute.
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17
Carefully transfer to the paper towels.
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18
Arrange 3 cilantro leaves and 3 mint leaves across the bottom third (the part nearest you) of the soaked rice paper.
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19
Top with 1 slice of steak.
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20
Spread 1/4 cup noodles on top of the steak and arrange 8 cucumber matchsticks and 6 green onion strips on top of the noodles.
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21
Fold the bottom of the rice paper over the filling and begin rolling it up tightly, stopping at the halfway point.
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22
Arrange 3 more mint leaves and 3 more cilantro leaves along the crease, then fold in the ends and continue rolling.
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23
Transfer the summer roll, seam side down, to a plate and cover with dampened paper towels.
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24
Make 9 more rolls in the same manner and serve, whole or halved diagonally, with the dipping sauce.
