Preparation time: 30 minutes
Persons: 4 

Ingredients
- 4 spring roll sheets*
- 1 cucumber
- 1 green papaya
- 1 red pepper
- 1 red onion*
- 1 carrot
- 1 pack of lettuce mix
- 400g prime rib

For the sauce
- 4 tablespoons thai fish sauce*
- 4 tablespoons light brown sugar*
- 4 cloves of garlic (minced)*
- 1 bunch coriander 
- ½ lime juice
* Available at Oriental Webshop

Directions
1. Cut with a julienne cutter the carrot, the green papaya and the cucumber in thin strips. Cut the red pepper in strips and then in small cubes. Use half of the pepper for the sauce and the other half for the garnish.

2. Put the garlic, the sugar and the peppers in a mortar and pound this to a paste. Squeeze the lime in the mortar and stir it with water and fish sauce. Stir it well till everything is mixed up and add some coriander to it.

3. Get the prime rib out of the refrigerator and leave it on room temperature. Dab the meat with dry paper towel. Put 1 tablespoon of oil in a pan. Scorch the meat on both sides and turn down the heat on medium. Keep moving the meat over the pan and turn the meat over and over again. Cook the meat untill it is cooked well-done. Take the meat out of the pan and season it with salt. Let the meat rest for 10 minutes before you cut it into slices.

4. Cut the spring roll sheets in strips, fry the strips untill its goldbrown and let it drain on a paper towel.

5. Put the lettuce on a plate. Mix the cucumber, the carrot and the green papaya in a bowl. Then set the strings straight and use a fork to prick into the vegetables. Turn your fork inwards, so you get a pile. Place the vegetables on the lettuce and put the cutted meat in a shape of a fan, next to the vegetables. Sprinkle it with the red onions, the red peppers and the sauce. Place the spring roll strips on a plate.

6.Enjoy your meal!