15 minutes (plus 2 hours marinating time)
12-20 minutes
Makes 8 spring rolls
Ingredients
600g Scotch Beef PGI skirt
FOR THE MARINADE
2 tbsp soy sauce
3 tbsp rice wine
2 tbsp toasted sesame oil
2 cm piece ginger, grated
1 clove garlic, thinly sliced
1 small red chilli, split lengthways
FOR THE SPRING ROLLS
8 dried rice wrappers (22 cm diameter)
1 crisp romaine lettuce, washed and patted dry
2 small red pepper, deseeded and cut into super-thin long strips
4 spring onions, trimmed and cut in super-thin long strips
1/4 cucumber, cut into long thin sticks
1 carrot, peeled and cut into long thin sticks
Sprigs of young, tender coriander
A few mint or basil leaves
2 tbsp roughly chopped salted peanuts or cashews
FOR THE LIME DIP
2 tbsp freshly squeezed lime juice
1 tbsp palm sugar (or golden caster sugar)
1 tbsp fish sauce (nam pla)
1 small red chilli, seeded and very finely chopped
Ready made hoisin sauce
Cooking Method
Serve as soon as possible with the lime and hoisin dipping sauces.