While heating sauté pan on medium high, pat dry the beef medallions with a paper towel, and season both sides with salt and black pepper.
Add vegetable oil to pan, add beef and let brown very well, for about at least 2 minutes on each side. Remove meat from pan, and place on sheet pan. (The meat will be at a rare doneness). If a higher doneness is desired, place on a baking sheet in a 400°F oven and, using an instant read thermometer, check for your desired doneness. 125°F for medium-rare, 130°F for medium, 135°F for medium well, and 140 °F for well done. When desired temperature is reached, let meat rest for a 5 minutes out of oven to continue cooking and let juices settle before serving. After resting, slice meat thinly.
Soak rice paper wrappers in a large bowl of cold water for 2 minutes or until lightly softened. Gently drain and lay out wrappers on the counter.
Divide the lettuce, onion, mint, cilantro and beef among the rice wrappers, placing them at the center of each wrapper in a cylinder shape.
Fold the sides of the wrapper in and roll up into a large cigar shape. Slice in half and serve with the dipping sauce. (Recipe Below)
¼ cup water
¾ cup sugar
3 tbsp. Sambal Chile Paste, available in Asian section of market
3 tbsp. cider vinegar
Salt to taste
Bring the water and sugar to a boil, and cool completely.
Stir in the sambal chile paste, cider vinegar and season to taste with salt.
Serve with beef salad wraps or spring rolls as a dipping sauce.