1 package Kevin’s Teriyaki Beef
1 tbsp toasted sesame oil
1⁄2 cup shredded carrots
2 cups shredded cabbage
1 package of rice paper
1 English cucumber, thinly sliced
2 radishes, thinly sliced
1⁄2 cup cilantro
Sesame seeds to garnish
1 tbsp peanut butter
1 tbsp coconut aminos
1 tbsp hot sauce
1⁄2 tsp rice vinegar, optional
Chopped peanuts to garnish
Add toasted sesame oil to a large pan over medium-high heat. Add the beef and cook until browned on one side, then add carrots, cabbage, and teriyaki sauce. Toss together and cook over medium-low heat until the veggies are tender and sauce has slightly reduced, about 5 minutes. Remove from heat and allow to cool slightly.
In a small bowl whisk together the peanut sauce ingredients. Set aside.
To begin assembling the rolls, fill a large bowl with warm water. Gently submerge one sheet of rice paper until it becomes flexible, about 10 seconds. Pat the rice paper dry and lay flat on a cutting board. To the center of the rice paper add the teriyaki beef filling along with cucumber, radish, and cilantro. Fold the sides of the rice paper over the filing then pull the bottom of the sheet up and over the filling while tightly rolling it up. Repeat with remaining filling.
To serve, place on a platter alongside the peanut dipping sauce and sprinkle with sesame seeds. Enjoy!