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Rinse the lettuce, mint, and cilantro and dry completely. Gather all the ingredients on the working surface.
Add all the ingredients for the sauce: ½ cup soy sauce, 3 Tbsp granulated sugar, 2 Tbsp mirin, 2 Tbsp sake, 1 Tbsp sesame seeds, ½ tsp gochugaru (or ichimi togarashi), ½ tsp sesame oil, and freshly ground black pepper.
Grate ¼ apple, ½ clove garlic, and ½ knob ginger.
Add the grated apple, garlic, and ginger into the sauce and mix all together.
Place the meat in a single layer and drizzle some of the sauce on top. The sauce does not have to cover the entire meat. In Japanese BBQ restaurants, they usually just drizzle a small amount to the meat.
Peel the carrot. Use a julienne peeler or a knife to cut the carrot into julienned strips.
Cut the cucumber diagonally into thin slices and then cut them into thin strips.
Cut off the green part of the green onions and we will only use the white part. Cut the white part in half lengthwise and thinly slice into long strips. Soak in iced water to make them crisp and curl.
Heat the griddle or frying pan or outdoor grill and brush the oil on the griddle. When it’s hot, start cooking the meat. Once you get nice char on one side, flip and cook the other side. Cooking time varies depends on the meat and its thickness. Set aside.
Once all the food is prepared, pour hot water into a large bowl. Working with 1 wrapper at a time, soak the wrapper in the hot water and rotate 2-3 times, about 5 seconds. The wrapper will still feel slightly stiff but don’t worry, it will become softer. Place it flat on a plate.
Lay the lettuce, carrot, cucumber, white part of green onion, and grilled meat at bottom 1/3 of the rice paper.
Pick up the bottom of the rice paper and press firmly down to hold the filling in place. Roll tightly once.
Around the middle of the rice paper, fold both sides into the center and roll up tightly 1-2 times.
Right before finish rolling, place the mint and cilantro leaves on the rice paper and finish rolling up. This way, you can see through the mint and cilantro. Set aside and cover loosely with plastic wrap. Repeat with the remaining rice papers and fillings.
Cut in half or in thirds, and serve with the Yakiniku Sauce.
If not serving immediately, keep the spring rolls tightly covered with plastic wrap at room temperature for up to 2 hours.