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Heat oil in a pan over medium heat and toast cumin seeds until fragrant
Add onion and cook until softened, then add beef, season, and cook undisturbed until browned
Add garlic, ginger, and ground cumin to the beef, then add soy sauce and water and toss to combine
Pound spring onion and ginger in a mortar and pestle until paste-like
Heat oil and pour over the paste, then season with salt
Fold the ginger-spring onion mixture through hot cooked rice
Julienne the cucumber and toss with coriander, salt, and rice wine vinegar
Toast Sichuan peppercorns, then grind with sugar and salt
Cut rice paper into quarters and fry in hot oil until they puff instantly
Drain the rice paper crackers and dust with the Sichuan peppercorn seasoning while warm