Grilled Leaf-Wrapped Beef Rolls (Bo La Lot) Recipe

Grilled Leaf-Wrapped Beef Rolls (Bo La Lot) Recipe

500 g ground beef

24 large wild betel leaves or grape leaves, soaked in water

  to soften and drained

8 bamboo skewers, soaked in water for 1 hour before using

1 tablespoon oil

1 portion Vietnamese Dressing (Nuoc Cham), refer Vietnamese recipes

Marinade:

2 cloves garlic, minced

2 tablespoons minced lemongrass (from the inner part of the thick

  end of the stalk)

2 shallots, minced

1 teaspoon curry powder

1 teaspoon oyster sauce

2 teaspoons fish sauce

1 tablespoon cornstarch

2 teaspoons sugar

¼ teaspoon salt

½ teaspoon freshly ground black pepper

Method:

Combine the marinade ingredients in a bowl and mix well.  Pour the marinade over the ground beef and mix until well blended.  Cover with a cloth and allow to marinate in the refrigerator for at least 2 hours.  To make a beef roll, place 1 tablespoon of the beef mixture onto a betel or grape leaf.  Fold one end of the leaf over the filling, fold in the sides and roll up tightly, then thread the roll onto a bamboo skewer.  Continue to make all the rolls in this manner, threading 3 rolls onto each bamboo skewer.  Brush the rolls with a little oil and grill the skewers on a pan grill or under a preheated broiler using medium heat for about 5 minutes on each side, until the leaves are slightly charred.  Serve the beef rolls with Vietnamese Dressing (Nuoc Cham).