400g beef mince

2 cloves of garlic, finely chopped

1 thumb-sized piece of ginger, grated

1-2 red chillies, finely chopped

4 tbsp Chimac Korean Hot sauce

Rice paper wrappers

Cucumber sliced into thin strips

Red pepper, sliced

Spring onions, sliced

You can mix it up with whatever crunchy veg you fancy

Oil for frying

Cook your filling
Heat a pan with a drizzle of oil. Fry off the garlic, ginger and chilli until fragrant.

Add the beef mince and cook until browned and cooked through. Break it up as you go.

Stir through the Chimac Korean Hot Sauce and let it cook for another minute or two.

Remove from heat and let it cool to room temperature: this is key. Too hot and the rice paper will tear and fall apart.

Build your rolls
Fill a large bowl or pot with warm water.

Dip one rice paper wrapper into the water for a few seconds until soft, then lay it flat on a clean surface.

Add your beef mixture along with cucumber, red pepper and spring onions.

Fold in the sides and roll it up tightly like a burrito.

For extra structure (and crunch) repeat with a second softened rice paper wrapper around the roll.

Crisp them up
Heat a pan with oil over medium-high heat.

Place the rolls seam-side down and cook until golden and crispy, turning to crisp all sides.

Finish
Remove from the pan and let them sit for a minute so they hold their shape.

Serve with Chimac Korean Hot Sauce on the side for dipping and dunk away