Spring Rolls with Yakiniku

4 leaves red leaf lettuce
1 bunch mint
1 bunch coriander
340 g thinly sliced short rib
1-2 carrot, peeled
1-2 cucumbers
1 spring onion
1 tbsp rice bran oil
8 rice papers
YAKINIKU SAUCE:--
½ cup gluten-free soy sauce
3 tbsp sugar
2 tbsp mirin
2 tbsp saké
1 tbsp sesame seeds
½ tsp gochugaru (Korean pepper flakes)
½ tsp sesame oil, roasted
New York Cut pepper
¼ tsp SIDS CRAZY SALT
¼ apple, grated
½ clove garlic, grated
½ knob ginger, grated

Rinse the lettuce, mint, and coriander then dry completely. Gather all the ingredients on the working surface.
Ingredients
Add SIDS CRAZY SALT and all the ingredients for the Yakiniku Sauce and mix all together.
Place the meat in a single layer and drizzle some of the sauce on top. The sauce does not have to cover the entire meat. In Japanese BBQ restaurants, they usually just drizzle a small amount onto the meat.
Use a julienne peeler or a knife to cut the carrot into julienned strips.
Cut the cucumber diagonally into thin slices and then cut them into thin strips.
Cut off the green part of the spring onions as we will only use the white part. Cut the white part in half lengthwise and thinly slice into long strips. Soak in iced water to make them crisp and curl.
Heat the frying pan or outdoor grill and brush with oil. When it’s hot, start cooking the meat. Once you get nice char on one side, flip and cook the other side. Cooking time varies depends on the meat and its thickness. Set aside.
Once all the food is prepared, pour hot water into a large bowl. Working with 1 wrapper at a time, soak the wrapper in the hot water and rotate 2-3 times, about 5 seconds. The wrapper will still feel slightly stiff but don’t worry, it will become softer. Place it flat on a plate.
Lay the lettuce, carrot, cucumber, white part of the spring onion, and grilled meat at bottom ⅓ of the rice paper.
Pick up the bottom of the rice paper and press firmly down to hold the filling in place. Roll tightly once.
Around the middle of the rice paper, fold both sides into the centre and roll up tightly 1-2 times.
Right before finish rolling, place the mint and coriander leaves on the rice paper and finish rolling up. This way, you can see through the mint and coriander. Set aside and cover loosely with plastic wrap. Repeat with the remaining rice papers and fillings.
Cut in half or in thirds, and serve with the Yakiniku Sauce.
To Store
If not serving immediately, keep the spring rolls tightly covered with plastic wrap at room temperature for up to 2 hours.