Satay beef rice paper rolls

1. Deseed and slice cucumber into matchsticks. Slice capsicum and chilli. Pick basil leaves. Set aside with coleslaw.

2. Coat beef with 1 tsp turmeric, 1 tbsp oil and season with salt and pepper. Heat frypan over high heat. Cook steaks for 3-4 minutes each side or until cooked to your liking. Remove from pan and thinly slice.

3. Place a clean tea towel and shallow dish of water on the table. Soak one sheet of rice paper in water for 5 seconds. Place on tea towel, leave until soft. Place fillings and beef in the centre of the round. Fold in ends and roll to wrap firmly. Repeat with remaining.

4. Pour satay sauce into dipping bowl and loosen with 1-2 tbsp water. Serve with rice paper rolls.

Notes:
This dish also works well as a tossed salad! Just use the peanut satay sauce as a dressing. Any spare rice paper rolls can be kept for preparing lunch in the future!

continental cucumber 1/2
Red capsicum 1
Red chilli 1
Thai basil 1 packet
coleslaw 1/2 bag (200g)
Beef rump steaks 600g
Rice paper rolls 1 packet
peanut satay sauce 1 bottle (150ml)

From your pantry:
oil (for cooking), salt, pepper, ground turmeric