•  ⅓ cup (80ml) oyster sauce
•  2 tablespoons lime juice
•  300g beef fillet
•  2 teaspoons vegetable oil
•  4 x 22cm diameter rice paper rounds
•  1 cup Thai basil leaves
•  200g enoki mushrooms+
•  1 Lebanese cucumber, halved and sliced

  Preheat the oven to 180°C (355°F). Combine the oyster sauce and lime juice in a bowl. Place half of the mixture in a separate bowl with the beef and toss to coat. Heat a medium non-stick frying pan over high heat. Add the oil and the beef and cook for 2 minutes each side.
Transfer to the oven and cook for a further 5 minutes for medium rare or until cooked to your liking. Allow to cool for 5 minutes before slicing. Soften a rice paper round in warm water for 30 seconds. Place on a dry, clean cloth. Halve the rice paper and top each half with basil, beef, mushrooms and cucumber and spoon over some of the remaining oyster sauce mixture. Fold over the rounded end of rice paper half and roll to enclose filling. Repeat with remaining ingredients. Serve with lime and chilli dipping sauce.
Makes 8.
+ Enoki mushrooms are long, thin, cream-coloured mushrooms with a little cap. They are delicate in flavour and slightly crunchy.