Beef and pork seasoned with lemongrass, garlic and fish sauce, rolled in wild betel leaves and grilled until fragrant. We wrap them into spring rolls with fresh vegetables.

Ingredients

For the filling

• 1 lb ground beef
• 1 lb ground pork
• 1 lemongrass stalk, minced
• 1 shallot, minced
• 3 cloves garlic, minced
• 1 Tbsp fish sauce
• 1 Tbsp oyster sauce
• 1 tsp sugar
• Freshly ground black pepper

For wrapping and serving

• About 20 lá lốt (wild betel) leaves
• Your favorite spring roll vegetables
• Dipping sauce

Instructions

1. Sort the leaves and set the whole ones aside for wrapping.
2. Chop any torn leaves and add them to a large bowl.
3. Add the beef, pork, lemongrass, shallot, garlic, fish sauce, oyster sauce, sugar and pepper, and mix well.
4. Lay a leaf flat and place a small spoonful of filling near the bottom edge.
5. Roll it up from the bottom into a tight cylinder. Repeat with the rest.
6. Thread the rolls onto skewers.
7. Grill for about 4 minutes per side, until cooked through.
8. Serve with fresh vegetables and dipping sauce to wrap into spring rolls.

Notes & substitutions

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