Temaki (Self-Serve) Rice Paper Rolls

Name: Temaki (Self-Serve) Rice Paper Rolls
Yield: 4 servings
Cuisine: British
Ingredients: Dry Rice Paper; Warm to Hot Water; Dipping Sauce of your choice *Today I served with Peanut & Hoisin Dipping; 100 g Rice Vermicelli *cooked as instructed; Vegetables *e.g. Lettuce, Cucumber, Carrot, Daikon, Mint, Capsicum, etc. Daikon & Carrot ‘Namasu’ is suitable; 500 g Beef Steak *at room temperature, thinly sliced; 1 tablespoon Oil; Yakiniku Sauce of your choice *OR use the sauce below; 1 tablespoon Toasted Sesame Seeds *lightly ground; 1 small piece Ginger *grated; 1 clove Garlic *grated; 2 tablespoons Sugar; 2 tablespoons Soy Sauce; 1/2 tablespoon Fish Sauce *OR extra Soy Sauce; 2 tablespoons Peanut Butter *smooth type preferred; 1 clove Garlic *grated; 6 tablespoons Hoisin Sauce; 3 tablespoons Lime Juice; Sriracha, Sambal OR other Chilli Sauce of your choice *OR Ground Chilli; Fish Sauce OR Soy Sauce as required *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

You know ‘Temaki-zushi’, the self-serve Sushi Rolls. It is easy to prepare, and great fun to eat as everyone rolls by themselves at dinner table. Self-serve Rice Paper Rolls is also a great fun. Today I served Beef as main filling, but naturally you can serve whatever you like.
https://cookpad.wasmer.app/uk/recipes/1471856-temaki-zushi

Hiroko Liston @hirokoliston

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Ingredients

4 servings

Dry Rice Paper
Warm to Hot Water
Dipping Sauce of your choice *Today I served with Peanut & Hoisin Dipping
Filling
100 gRice Vermicelli *cooked as instructed
Vegetables *e.g. Lettuce, Cucumber, Carrot, Daikon, Mint, Capsicum, etc. Daikon & Carrot ‘Namasu’ is suitable
Daikon & Carrot Namasu
500 gBeef Steak *at room temperature, thinly sliced
1 tablespoonOil
Yakiniku Sauce of your choice *OR use the sauce below
Sauce for Beef
1 tablespoonToasted Sesame Seeds *lightly ground
1small piece Ginger *grated
1 cloveGarlic *grated
2 tablespoonsSugar
2 tablespoonsSoy Sauce
1/2 tablespoonFish Sauce *OR extra Soy Sauce
Peanut & Hoisin Dipping Sauce
2 tablespoonsPeanut Butter *smooth type preferred
1 cloveGarlic *grated
6 tablespoonsHoisin Sauce
3 tablespoonsLime Juice
Sriracha, Sambal OR other Chilli Sauce of your choice *OR Ground Chilli
Fish Sauce OR Soy Sauce as required *optional

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Steps

1

To make Peanut & Hoisin Dipping Sauce, combine all ingredients. If you want to add more saltiness, add Fish Sauce OR Soy Sauce. If it turned too thick, add some Water.
2

Prepare the Fillings. Slice all Vegetables into thin strips. Cook Rice Vermicelli as instructed, rinse under cold water, then Drain well. *Note: Sprinkle with some Sesame Oil to stop the noodles stick together.
3

Heat Oil in a frying pan over high heat, cook thinly sliced Beef, and season with Yakiniku Sauce.
4

Arrange all the fillings on a serving plate. Each guest should have their own plate that is larger than Rice Paper. Serve warm to hot Water in a bowl that is large enough to dip Rice Paper.
5

*Note: The Water should be hot enough, but not too hot as you need to safely dip your fingers.
6

When you eat, dip a Rice Paper in the water, then place it on your own plate. Rice Paper will quickly become soft while you are placing fillings on it. Then, roll up the roll and enjoy with Dipping Sauce.