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Emu Rice Paper Rolls

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.

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