Chifa-Style Lomo Saltado Spring Rolls

Thinly slice the beef sirloin into bite-sized strips. Season it with a pinch of salt and pepper. Heat a wok or large skillet over high heat, then add 1 tablespoon of sesame oil. Once the oil is hot, add the beef strips in batches to avoid overcrowding. Stir-fry for 2-3 minutes until the beef is browned and slightly caramelized. Remove (the beef) from the wok and set it aside on a plate.

Using the same wok, add another tablespoon of sesame oil and reduce the heat to medium-high. Add the minced garlic and stir-fry for 30 seconds until fragrant. Add the sliced onion, bell pepper and tomato. Stir-fry for 3-4 minutes until the vegetables are tender but crisp. Return the cooked beef to the wok and mix well.

In a small bowl, combine soy sauce, rice vinegar, and oyster sauce. Pour the sauce into the wok over the beef and vegetables. Stir well, ensuring everything is evenly coated. Cook for 1-2 minutes to let the flavors blend. Turn off the heat and let the mixture cool slightly before assembling the rolls.

Lay one spring roll wrapper on a clean, flat surface. Position it so one corner points towards you, creating a diamond shape. Place a small scoop of the beef and vegetable mixture in the center of the wrapper, followed by a few French fries for added crunch. Fold the bottom corner over the filling, then fold in the sides and roll tightly, sealing the edge with a dab of water. Repeat for all wrappers.

Heat vegetable oil in a deep skillet or fryer to 180°C (350°F). Carefully place the spring rolls into the hot oil, a few at a time and fry for 3-4 minutes until golden brown and crispy. Remove the rolls with tongs and place them on a paper towel-lined plate to drain excess oil.

Arrange the spring rolls on a serving platter. Garnish with chopped cilantro or sesame seeds if desired. Serve immediately with a dipping sauce like soy sauce or a tangy vinegar-based dip.

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