Step 1

For marinated beef, combine ingredients and 1 tsp salt in a bowl, cover, and refrigerate overnight to marinate.

Step 2

For pickled carrot, combine ingredients in a container and refrigerate overnight to pickle.

Step 3

For pineapple dipping sauce, cook butter in a small saucepan over medium-high heat until nut brown (3 minutes), then cool. Blend remaining ingredients in a blender until smooth, then gradually pour in brown butter until emulsified. Season to taste.

Step 4

Melt half the butter in a frying pan over high heat, add half the beef and stir-fry until browned (4-5 minutes). Wipe out pan and repeat with remaining butter and beef.

Step 5

Meanwhile, soak vermicelli in a large bowl of boiling water until tender (30 seconds). Drain well and cut into 2cm pieces.

Step 6

Working with 1 wrapper at a time, dip wrapper into a bowl of hot water to soften (20-30 seconds; it may seem dry but it'll continue to soften). Lay flat on a work surface, spoon vermicelli, beef, apple, cucumber, pickled carrot, lettuce, herbs and sprouts along the centre, then leave for a minute for rice paper to absorb water. Fold in ends and roll up tightly. Serve with dipping sauce topped with chilli.