How to Make Vietnamese Betel Leaf Wrapped Meat Rolls
Follow Cookbeo's recipe for making Vietnamese betel leaf wrapped meat rolls that the whole family will love. The rolls are delicious, with a soft and juicy filling, and the wrapping method ensures they are even and visually appealing.
Ingredients
- 250g ground pork
- 2-3 bunches betel leaves (~20-25 leaves)
- 100g giò sống (Vietnamese raw pork sausage)
- 1-2 shallots
- 2-3 wood ear mushrooms
- 2 egg yolks
- 100g tofu
- 3 green onions (optional)
- Seasonings: Cooking oil, fish sauce, pepper, MSG, seasoning powder
Ingredient Notes
- It’s best to finely grind the pork to achieve a smooth filling and reduce oil splatter when frying. Use pork shoulder or belly, as these cuts have some fat that keeps the filling moist. Besides pork, you can also use beef, chicken, etc., for these rolls.
- Giò sống (Vietnamese raw pork sausage) helps bind the filling. If unavailable, you can substitute with a bit of finely ground pork fat.
- Egg yolks add richness to the filling. You can also use some egg whites, but avoid using too much, as egg whites can create foam when frying, affecting the rolls' appearance.
Instructions
Prepare the Ingredients
Start by preparing the betel leaves, as they need to be completely dry to avoid splattering when frying. Rinse them thoroughly and allow them to dry completely.
Choose large, green, undamaged leaves for wrapping the rolls. Try to select leaves of similar size to ensure the rolls are uniform. Don't discard the smaller or torn leaves; instead, wash them, slice them into thin strips, chop finely, and mix with the meat filling to add extra flavor.
Peel and finely chop the shallots. In addition to shallots, you can use onions or carrots, depending on your preference for the filling.
Soak the wood ear mushrooms in warm water until soft, then rinse thoroughly, slice thinly, and chop finely.
Trim the roots from the green onions, rinse, and chop them finely.
Mix the Meat Filling
In a large bowl, combine the ground pork with 2 egg yolks, giò sống (Vietnamese raw pork sausage), chopped shallots, wood ear mushrooms, chopped betel leaves, and green onions. Cookbeo also adds tofu, crumbled and mixed in, to make the filling rich, tender, and moist.
Season with 1 teaspoon of fish sauce, 1/2 teaspoon of MSG, 2 teaspoons of seasoning powder, and 1/2 teaspoon of ground pepper. To keep the filling moist, add 2 teaspoons of cooking oil and mix thoroughly.
Mix the ingredients well and let the mixture rest for about 15 minutes to absorb the seasonings.
Wrap the Betel Leaf Rolls
There are many ways to wrap betel leaf rolls, depending on personal preference. Most people roll them into cylindrical shapes.
When wrapping, place the shiny side of the leaf face down, fold in the sides, add the filling, and roll it up. Since the leaves vary in size, adjust the folds so that the rolls are of similar size for a more uniform appearance.
If you’re not cooking the rolls immediately, you can place them in an airtight container and store them in the refrigerator or freezer for later use.
Fry the Betel Leaf Rolls
Heat some cooking oil in a pan, just enough to coat the surface, not as much as you would for deep-frying chicken or frog legs, for example.
When the oil is hot, arrange the rolls in the pan to fry. Initially, set the heat slightly higher to shape the rolls and allow the moisture in the filling to evaporate, preventing the rolls from becoming soggy. Once the bottom of the rolls firms up, lower the heat so the filling cooks through without the leaves burning.
Fry until the betel leaves are thin, cling tightly to the filling, and turn golden brown, then remove from heat. It takes about 7-8 minutes to cook the rolls over low heat. You can check doneness by inserting a chopstick into a roll; if no pink liquid seeps out, the rolls are fully cooked.
For medium-cooked rolls, fry them as described above, resulting in pale green outer leaves and a moist, tender filling. If you prefer crispy rolls, fry them longer until the leaves turn dark brown and the filling is golden. Adjust the frying time based on your preferred doneness for the best results.
Fry the rolls over medium-low heat. Using too little oil and high heat causes excessive splattering. There are three main reasons for oil splatter when frying betel leaf rolls: the leaves are still wet, the oil is too hot, or the meat at the ends of the rolls releases water and fat, which is the primary cause. The degree of splatter depends on how well you control the heat.
Make the Dipping Sauce
Betel leaf rolls are typically served with chili sauce or simply with pure fish sauce mixed with a little ground pepper. However, if using fish sauce and pepper, reduce the saltiness of the filling to avoid an overly salty dish.
You can complement the meal with a simple minced pork omelette and a soup to complete a hearty family meal.
Video
Alternative Method
When making betel leaf meat rolls, many people are concerned about oil splatter and have tried various methods to reduce it, such as adding salt to the oil, mixing flour into the oil, adding starch to the filling, or deep frying. Cookbeo has tested these methods and found the following:
Method 1: Add salt to the oil
This method slightly reduces splatter, especially at the ends of the rolls. When using this method, dry roast the salt before adding the oil; adding salt after the oil can increase splatter. Also, use only a small amount of salt to avoid making the rolls too salty.
Method 2: Add flour to the oil
This method is quite effective. The flour absorbs moisture and forms a mucilaginous layer in the oil, which reduces splatter significantly. However, if you use flour, remember to skim off any browned flour particles that float to the surface to avoid them sticking to the rolls.
Method 3: Mix starch into the filling
This method makes the filling slightly drier but doesn’t significantly reduce splatter compared to the others.
Method 4: Dry the rolls before adding oil
For this method, heat the pan, place the rolls in it, and use the heat to dry the surface before adding oil. Alternatively, you can dry fry the rolls, allowing the fat in the filling to render out. The result is similar to the previous methods, with slight splatter.
Method 5: Deep fry the rolls
Deep frying completely eliminates splatter. However, this method is best for large batches as it requires a lot of oil. The oil turns dark green after frying and is not ideal for reuse in other dishes.
Method 6: Use an air fryer
The air fryer temperature varies by model. Cookbeo sets it to 180°C for 8 minutes, then flips the rolls and fries for another 6 minutes. The result is similar to pan-frying but without the risk of splatter or excess oil. For a crispier texture, increase the temperature.
Many people also want the rolls to have a vibrant green color after frying. One commonly shared method is to blanch the betel leaves in boiling water, then soak them in ice water before patting them dry and wrapping the filling. Cookbeo found that while this method initially preserves the green color, the rolls eventually turn dark when fried.
The most effective way to maintain the green color is to wrap the rolls with an extra layer of betel leaf after frying and then lightly fry again. This way, the rolls will stay green as desired.
