If you prefer, ask your butcher to portion the fillet for you.
To speed things up, use 2 frying pans to cook the crepes.
To make the marinade, remove the tough outer leaves of the lemongrass and finely chop the white parts, discarding the hard green tops.
Using a mortar and pestle, pound the chopped lemongrass, garlic and chilli to make a paste. Stir in the sugar, black pepper, fish sauce and lime juice until well combined and pour into a zip lock bag.
Add the rump steak to the zip lock bag with the marinade and turn to coat. Place in the refrigerator for 1 hour to marinate, the longer the better.
Prepare the fresh ingredients as instructed above.
Cook the steaks to your preference in a smoking hot griddle pan (see cooking guideline above) and leave the rump to rest for half its cooking time before slicing it into thin slivers.
Pour warm water into a large, deep dish and soak a sheet of rice paper in the water for 20 seconds or until it starts to become soft. Lay the rice paper onto a chopping board and working quickly, place a small quantity of each vegetable, herb and a few slithers of beef onto the centre of the rice paper wrap in a long, vertical stack leaving space at the top and bottom of the round.
Fold the rice paper up from the bottom, then from the top and lastly roll the rice paper from one side to the other to enclose the filling. Repeat with the remaining ingredients and rice paper wraps.
Serve with small bowls of soya sauce and sweet chilli sauce for dipping.