These rolls are a bit like Thai lettuce wraps, but formatted like sushi, so they make a fine canapé. There's no cooking to be done, because they use leftover cold roast beef (cold pork would work well too). The dipping sauce is a balance of sweet and salty sauces, that to me are as essential as having salt and pepper in the cupboards because they make (and I'm being careful not to oversell this) the best dressing in the world.
This kind of shit is uber healthy too — no wheat, no dairy, no carbs. Just straight up protein and raw vegetables.
Thai Beef Sushi Rolls (makes 6 as shown in picture)
- 3 slices of cold beef (sliced as thinly as humanly possible)
- 2 baby gem leaves, cut in two
- half a carrot, cut into ribbons with a peeler
- 1 spring onion, finely shredded
- a handful of peanuts, blitzed
- a few mint leaves
- a few coriander leaves
For the dipping sauce:
- 1/2 tbsp soy sauce
- 1/2 tbsp fish sauce
- 1/2 tbsp rice vinegar
- 2 tbsp toasted sesame oil
- 1 tsp mirim (or sugar)
- 1/2 a chilli, finely chopped
- 1/2 a lime's juice
- a tiny piece of fresh ginger, peeled and finely chopped
- Lay the beef slices on a chopping board.
- At one end lay half a leaf of baby gem. Add a few ribbons of carrots, sliced spring onions, then a few mint and coriander leaves, then a line of peanuts
- Roll the beef up, quite tightly. This looks like it might be tricky— it's not.
- Cut the roll in two and present cut side up.
- For the dipping sauce, shake up all the ingredients in an empty jam jar and serve on the side.