The Un-Sushi {Roast Beef Rolls}

No one has ever accused me of being conventional and while I love Sushi, I love these little un-sushi rolls I make too and even my Dad loves them.... and I quote "I don't know what the hell they are but they're damn good!" Thanks Dad, warms my heart. So, I've made these enough that I have evolved in my creation of these from using place mats to roll to actually owning a sushi mat, the $3.00 investment is worth it.  MUCH easier.  That said, like much of what I make, you could do this with just about anything but this recipe is a nice combo... YUMMY!

HERE'S WHAT YOU NEED:

Roast Beef, Lo Mein Noodles
& Blanched Asparagus 

YUP, that's it except for your sauce which could be a bottle 

of your favorite Asian sauce, or a simple combo of Hoisin and Sriracha {I've done that before.... YUM} or you can break out your.... MAGIC BULLET and make the sauce I list below.  I used Ka~Me Lo Mein tonight but I've made with Sobe noodles too, equally yum.

HERE'S WHAT YOU DO:  

• Cook your noodles and blanch your asparagus {remove bottom couple inches first}; the wide Lo Mein noodles took 6 minutes at a good boil, immediately drain and rinse with cold water.  Set aside.  Asparagus only 3 minutes at rapid boil and then  rinse with cold water.  Set aside.  
• Make your sauce {see below}
• Cover your mat with Saran wrap, lay two pieces of Roast Beef on mat, spread about 1/2 TBSP sauce across end closest to you then lay 4 thin {or 3 thick} asparagus stalk, I lay two facing each way.
• IF you are using something besides a bamboo mat then lay a piece of saran wrap on your place mat {fabric yet stiff is best} and you will roll the roll in the Saran wrap.
• EITHER way I recommend going to You Tube and checking out a video or two.... here's the one I looked at VERY basic. Your Roast Beef is your seaweed :

• So you have it all laid out, starting at the end closest to you pull the roast beef over the "stuffing" and roll as tightly as you can using your mat.
• I then wrap them tightly in saran and put in fridge {they last a couple days}
• I recommend to cut while still in Saran wrap but admittedly getting the saran off is a bit of a pain but they stay prettier, in any event use a SHARP knife.

FINALLY, the sauce.... this was THE BOMB, I will use again in many ways.

Not Really Peanut Sauce -Peanut Sauce

• 1 cup smooth almond butter
• 1/4 cup low-sodium soy sauce
• 2 teaspoons Sriracha
• 2 tablespoons agave syrup
• 1 TBSP lime juice
• 1/2 cup hot water
• 
  
• Combine the almond butter, soy sauce, siracha, agave syrup and lime juice in a your Magic Bullet, blender or processor. Puree to combine. once combined add the hot water to thin out the sauce.