Try this modern twist on an old favourite.


  • 1 Emu fillet- sliced thinly

  • Rice paper

  • Finely shredded carrot

  • Finely sliced seeded cucumber

  • Finely sliced shallots

  • Enoki mushrooms

  • Bean sprouts

  • Snow pea shoots

  • Fresh mint

  • Salt

  • White pepper

  • Sechuan pepper

  • Dipping sauces:

  • Mix 2 tbls of sesame oil and with 6 tbls of hoi sin

  • Thai sauce:

  • 2 tbls fish sauce

  • 3 tbls lime juice

  • 1 finely chopped chili

  • 2 tsp palm or white sugar

  • A little water if needed


  • 1.

    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.

  • 2.

    Drain and set aside. Soak rice paper in water as per instructions.

  • 3.

    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.

  • 4.

    Mix all the other ingredients together in a large bowl and then very lightly dress with Thai dressing.

  • 5.

    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.

  • 6.

    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.

  • 7.

    When rolled the top should be open like a flower and the bottom tucked in so that the filling will not fall out.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

1 1 1 1 1
Average Rating
0 comments • 1 rating