Season sliced Emu with salt, white pepper and Sichuan pepper then cook quickly in a hot pan with peanut oil until just cooked – remember that they will continue to cook after you remove them from the heat.
Drain and set aside. Soak rice paper in water as per instructions.
Lay the rice paper on a tea towel and lay a couple of slices of Emu about a quarter of the way in from the left side and from top to bottom – over hanging the top and just short of the bottom.
Mix all the other ingredients together in a large bowl and then very lightly dress with Thai dressing.
Then layer all the other ingredients over the Emu on the rice paper making sure that they slightly extrude over the top edge but not the bottom edge.
When ready to roll fold the bottom edge up over the stuffing and then roll from left to right so as to tuck in the bottom edge.
When rolled the top should be open like a flower and the bottom tucked in so that the filling will not fall out.