To toast the kataifi filling, melt butter in a large pan over medium heat and add the kataifi.

Sauté the kataifi for about 5 minutes, stirring frequently, until it becomes golden brown and crispy. Transfer it to a large mixing bowl.

Mix the pistachio butter into the toasted kataifi until fully combined. Place the mixture in the freezer for 15 minutes (or refrigerate for about 1 hour) to allow it to firm up.

To form the filling, fold the strawberries into the kataifi mixture and shape it into small balls. Place the balls back into the refrigerator while preparing the rice paper.

In a small bowl, combine the matcha powder and rice flour.

Layer two rice paper sheets together and dip them briefly into hot water, making sure the entire sheet becomes damp and pliable.

Place the rice paper on a flat surface and dust one side with the matcha rice flour mixture.

Flip the rice paper sheet so the undusted side faces up, place a filling ball in the center, and wrap the rice paper around the filling until fully sealed.

Place the wrapped balls in the freezer for about 10 minutes to firm up before serving.

Serve shortly after making, as rice paper can harden if stored too long in the refrigerator.