Scotch Beef 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