Oriental lamb and plum wraps

First make the dipping sauce. Put all the ingredients in a screw-top jar and shake well. Set aside.

Cut each lamb fillet lengthways into three, then cut each piece into long, thin slices. Mix the slices in a bowl with the soy sauce and set aside.

Cut the spring onions lengthways in half, then shred them finely. Set a few aside for garnish and put the rest on a large platter. Cut the cucumber lengthways in half and scoop out the seeds with a teaspoon, then thinly slice the cucumber halves into half moons. Add to the platter.

Halve the plums and remove the stones. Cut the plums into long, thin slices. Add to the platter with the spring onions and cucumber.

Rinse and dry the lettuce leaves and remove the central stalks. Tear off 16 pieces large enough to fit in the centre of the rice paper wrappers. Finely shred the remaining lettuce and add to the platter of vegetables and plums.

Heat a large non-stick frying pan over a moderately high heat until hot. Add half of the lamb slices and stir-fry for 3–5 minutes or until the meat is cooked to your liking. Using a draining spoon, transfer the meat to a plate. Stir-fry the remaining lamb and spoon onto the plate. Keep warm.

Pour 1 cm (1/2 in) hot water into a dish large enough to hold the wrappers. Place a clean tea towel on the work surface. Working with 1 wrapper at a time, dip it in the water to soften for 20–25 seconds, then transfer to the tea towel and pat dry. Immediately put a lettuce leaf in the centre of the wrapper. Top with a spoonful of lamb, then some spring onions, cucumber, plums and shredded lettuce. Fol1/2 in both sides of the wrapper, then roll up. Repeat, to make 16 rolls altogether.

Shake the dipping sauce, then pour it into a small bowl. Arrange the wraps on plates and scatter over the remaining spring onions. Serve with the dipping sauce handed separately.