Beef Kare-kare Rolls Recipe
A dish with mystery. Multiple origins from Moro, Indian, Portuguese to Africans. Sauce from peanuts to grind. Color from annatto seeds which are hard to find. Meat and vegetables with rice paper to bind. Crunchy peanuts on top. Best with fermented shrimp paste and steamed plain rice.
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Ingredients
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Protein & Filling
Kare-kare Sauce (peanut-ankle base)
Vegetables & Extras for Roll
Crunch & Garnish
Assembly Liquids & Tools
Method
Protein & Filling
- 1
Season and sear beef
Pat the thinly sliced beef dry with paper towel. Season both sides with kosher salt and freshly ground black pepper. Heat 1 tablespoon vegetable oil in a heavy skillet over medium-high heat until shimmering. Sear the beef slices in batches for 30–45 seconds per side until browned but not overcooked. Transfer to a plate and let rest; cut larger pieces into narrower strips if necessary to fit a roll.
Kare-kare Sauce (peanut-ankle base)
- 2
Prepare annatto oil
Place 2 tablespoons annatto seeds and 3 tablespoons neutral oil in a small saucepan. Warm over low heat, stirring occasionally, until oil takes on a bright orange-red color and seeds become fragrant (about 5 minutes). Do not let oil smoke. Strain seeds out through a fine sieve and reserve the annatto oil; discard or compost seeds.
- 3
Toast or roast peanuts (if using raw)
If using raw peanuts, heat a dry skillet over medium heat and toast 3/4 cup peanuts, stirring often, until golden and aromatic (3–5 minutes). Let cool. If using already roasted peanuts, skip to next step.
- 4
Make peanut base
In a blender or food processor combine the toasted peanuts, 1/2 cup chopped onion, 3 garlic cloves, and 1 cup water or low-sodium beef broth. Pulse to a smooth to slightly coarse paste, stopping to scrape down the sides. If the blender is struggling, add up to another 1/4 cup liquid to reach a thick but pourable consistency.
- 5
Cook the sauce
Heat 1 tablespoon of the reserved annatto oil in a saucepan over medium heat. Add the puréed peanut mixture and bring to a gentle simmer, stirring to prevent sticking. Stir in 1/4 cup smooth peanut butter to add gloss and thickness. Add 1 teaspoon light brown sugar and 1 tablespoon fish sauce. Taste and adjust for saltiness—add more fish sauce or a pinch of salt if needed. If the sauce is too thin, make a slurry with 1 teaspoon cornstarch and 2 tablespoons cold water, then whisk into the simmering sauce; simmer 1–2 minutes until it thickens. Finish with 1 teaspoon lime juice or calamansi if you want bright acidity. Keep the sauce warm and covered on very low heat.
Vegetables & Extras for Roll
- 6
Prepare vegetables
Blanch the pechay or spinach in boiling water for 20–30 seconds until wilted, then immediately shock in ice water to stop cooking; drain and squeeze out excess water. Blanch the string beans until bright green and just tender, then cut into 3–4 inch lengths. Roast or pan-grill the eggplant until tender and slightly charred, then slice into 1/4-inch strips. Julienne the carrot. Arrange vegetables in separate bowls for assembly.
Assembly
- 7
Soften rice paper
Fill a large shallow dish or pie plate with warm water. Submerge one rice paper wrapper for roughly 10–15 seconds until it is pliable but still slightly firm (it will continue to soften as you work). Lay it flat on a clean damp towel or nonstick surface.
- 8
Assemble rolls
Spoon about 1–2 tablespoons of the warm kare-kare sauce across the center of the softened rice paper, leaving 1–1.5 inches clear on the edges. Layer a few strips of seared beef (2–3 strips), a small handful of blanched pechay or spinach, 2–3 pieces of string bean, 2–3 eggplant strips, and a few carrot matchsticks. Sprinkle a teaspoon of coarsely chopped roasted peanuts across the filling for initial crunch.
- 9
Roll and seal
Fold the bottom edge of the rice paper over the filling, tuck in the sides, then roll tightly toward the top edge to form a neat cylinder. Place seam-side down on a serving platter. Repeat with remaining wrappers and fillings. If sauce and fillings are still hot, let rolls rest 1–2 minutes before serving so rice paper seals fully.
Finish & Garnish
- 10
Plate and top
Arrange 2–3 rolls per serving on a plate. Spoon an additional 1–2 tablespoons of warm kare-kare sauce over each roll or serve sauce on the side for dipping. Sprinkle each roll with 1–2 teaspoons coarsely chopped roasted peanuts and scatter fried garlic chips or fried shallots on top. Garnish with a little sliced cilantro or scallion if using.
- 11
Serve
Serve immediately with a small dish of fermented shrimp paste (bagoong) on the side and steamed jasmine rice. Encourage diners to add a small dab of bagoong to each bite of roll for the classic kare-kare contrast. Leftover sauce keeps refrigerated up to 3 days; reheat gently before using.