Ingredients 4 Tbsp Vegetable Oil 1 1/2 tsp Minced Garlic 1/2 Yellow Onion, chopped (about 2/3 cup) 2 Tbsp Finely Chopped Lemongrass 3 Tbsp Chopped Roasted Peanuts 1 tsp Ground Turmeric 2 tsp Sugar 2 tsp Fish Sauce 1/4 tsp Sea Salt 1/2 lb Coarsely Chopped Ground Beef 30 Large Pepper Leaves (Betel leaves) 4 (6 - 8 inch) Bamboo Skewers Vietnamese Dipping Sauce, for serving Table salad, for serving Method Heat 2 Tbsp of the oil in a pan over moderate heat. Add the garlic and onion and stir until softened, about 2 minutes. Transfer to a bowl. Add the lemongrass, peanuts, turmeric, sugar, fish sauce, salt and ground beef. Mix with a fork until well blended and sticky, about 2 to 3 minutes. Set aside for 30 minutes. To make the rolls, place 1 heaping Tbsp of the meat mixture in the center of a pepper leaf. Using your fingers, shape the meat into a cylinder about 2 inches long and 3/4 inch wide. Wrap the leaf around the meat but leave the sides open. (If necessary, use 2 leaves.) When done, place the roll seam side down. make the remaining rolls in the same way. Thread 5 rolls onto each bamboo skewer, positioning the rolls so they touch one another at the seams. Set aside until ready to cook. Heat the remaining 2 Tbsp oil in a large nonstick frying pan over a low heat. (Make sure the pan is large enough to accommodate the skewers. If not, shorten the skewers.) Add the beef rolls and cook until the meat is done, about 5 to 7 minutes total. Do not overcrowd the pan. Reduce the heat as necessary to keep the leaves from charring. Transfer the skewers to a platter. Remove the skewers and serve the rolls with salad and Vietnamese Dipping Sauce. |