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Asian Rolls Hot & Cold

Asian Rolls Hot & ColdThese are fun little appetizers because you get two distinct flavors and you can eat them with your hands. I don’t know about you but I love finger food! If I can eat it with my hands I’m a happy girl! These are a little labor intensive but believe me, once you taste them, you’ll know that they’re worth every effort! You don’t have to serve these together but I like having the choice of two very different rolls at once.


Rice paper rolls (Cold)

  • 1 small sirloin steak
  • 12 rice paper rolls
  • 1 carrot
  • 1 piece diakon (about 3 inches)
  • 12 pieces green onion (about 3 inches)
  • 1 tbsp fresh parsley chopped fine
  • 1 tbsp fresh cilantro chopped fine
  • salt & pepper

Steak rolls (Hot)

  • 1 small sirloin steak
  • 12 wonton wrappers
  • 2 tbsp wasabi
  • salt & pepper
  • Oil for shallow frying


Cold- Season your steak, grill it to medium rare and then slice it into 3 inch long pieces. Slice the carrot & Dikon into very thin sticks (a mandolin works best for this) Now set up a bowl of water (large enough to submerse the whole rice paper round) and a towel.  Submerge your rice paper for about 30 seconds (or until completely soft) transfer to the towel and pat water off. Place steak, green onion slice and a few slivers of both dikon & carrot and then top with a sprinkle of parsley and cilantro. Roll up wrap as tightly as you can and then continue until all are wrapped. With the rice rolls I don’t bother folding in the edges. When the are all wrapped, trim the edges and cut in half. Serve with soya for dipping.

Hot- Season your beef with salt & pepper and then slice your steak into strips that are slightly smaller than your wonton wrappers. Because you are frying the rolls, your steak does not have to be cooked ahead of time or it will be overdone and chewy. Put your wrapper in front of you with a point facing top and bottom. Smear some wasabi paste slightly off center towards you and top with steak. Roll wrapper over steak tucking in sides as you go. Moisten the tip with water to secure roll. When they’re all rolled shallow fry them in oil until crispy and brown on all side, pat off excess oil and serve with soya for dipping!!!!


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