Ingredients
- 20 la-lot leaves or grape leaves, packed in brine
- 1 pound lean ground beef
- 3 tablespoons minced shallots
- 1 ½ tablespoons minced lemon grass or lemon zest
- 1 tablespoon minced garlic
- 2 teaspoons sugar
- 1 teaspoon salt
- ¾ teaspoon fresh black pepper
- 10 bamboo skewers, soaked in cold water to cover for 1 hour
- 1 teaspoon toasted sesame oil
- 1 tablespoon safflower or corn oil
- Nutritional Information
Nutritional analysis per serving (6 servings)
182 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 15 grams protein; 49 milligrams cholesterol; 439 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings (20 rolls)
Preparation
- Heat 3 quarts of water until boiling. Drop the grape leaves in the water and swish them around briefly. Drain in a colander, and immediately refresh in cold water. Drain thoroughly, and pat dry.
- In a bowl, mix the ground beef, shallots, lemon grass or lemon zest, garlic, sugar, salt and pepper, and stir well to combine. Grab about 1 tablespoon of the beef mixture and lightly shape into a roll. Place at the tip end of the leaf. Roll up halfway, fold in the edges to enclose, and finish rolling. Thread two of the packages across onto each skewer.
- Prepare a medium-hot fire for grilling, or heat broiler. Mix sesame and safflower or corn oil, and brush on. Grill for 6 minutes on each side, until beef is cooked and leaves are nicely charred. Serve with Vietnamese dipping sauce.
1 hour 5 minutes
Dining and Cooking