Sauce: Combine 2 tbs crunchy peanut butter, 2 tbs tahini, 2 tbs sesame seeds, 2 tbs soy sauce, 2 tbs mayonnaise, 1 tbs black vinegar, 1 tbs chilli oil, 1 tbs maple syrup and 1 tsp crushed garlic in a bowl.

Mince: Heat a large pan to high heat. Add 2 tsp canola oil, 200g beef mince, 1 tsp salt and 1 tsp white pepper. Break beef up, and cook for 5-6 minutes until the beef starts to go brown and crispy. Add 2 tbs hoisin sauce, 1 tbs soy sauce, the juice of ½ lime, 1 tbs fish sauce and mix well. Cook for 6-8 more minutes until the mince is glossy & cooked through.

Vegetables: While the mince cooks, slice 1 carrot and ⅓ cucumber into thin matchsticks. Set these aside.

Assemble: Grab 1 large (or 2 small) rice paper sheets and dip in cold water. Lay on a bench/board, top with mince and sliced vegetables. Wrap tightly into a roll. Heat a pan to medium heat along with 3 tbs canola oil, then pan fry the rolls for 2-3 minutes per side until crispy and bubbly.

Serve: Serve with satay sauce on the side. Garnish with sesame seeds, sliced spring onion and chilli oil.