- about 15 fresh leaves wild pepper leaf / cha plu / piper lolot / piper sarmentosum. The leaves have different sizes, the amount is dependent on the sizes of the selected leaves.
- 250 g of beef steak
- 1 tbsp oyster sauce
- 2 tsp sugar
- pinch of salt
- few drops of sesame oil
- toothpicks or skewers
- serve with rice, noodles and / or rice paper, lettuce leaves
Dipping sauces and garnish (suggestions)
- basic fish dipping sauce Nuoc cham
- anchovy dipping Mam nem
- roasted peanuts Dau phong rang
- spring onion oil Mo hanh
- pickled carrots Dua ca rot
- fresh herbs: coriander, mint, Thai basil, lettuce, cucumber, etc.
- Cut the leaves of the stalk, but make sure there is a little stalk to pin the leaf after rolling. Clean the leaves by immersing them in a container with water and wipe with your hand. Rinse and make sure not to tear the leaves. Let them air dry or pat dry with kitchen paper.
- Cut the steak into thin strips or chop them. Marinate the meat with the oyster sauce, sugar, salt and sesame oil. Stir well and let the meat covered about half an hour in the fridge.
- Lay a leaf with the smooth front on a plate. Put some steak in the middle of the leaf, first role over the pointy side and roll on until the stalk. Make a hole with a toothpick in the middle of the roll and insert the stem into it to fix the leaf roll. You can also choose to attach the roll with a toothpick or thread four leaf rolls on a skewer.
- You can grill the leaf rolls in a skillet or grill pan. Heat a little oil in the pan and grill over high heat for about 1-2 minutes. It can splash very much because the leaves are full of moisture. The beef rolls will come out of the pan dark green and slightly blackened. It looks less attractive than when they are not grilled.
- Serve immediately because the leaves and the beef quickly dry as it cools. Serve with your choice of rice, vermicelli, rice paper, dipping sauces, vegetables and fresh herbs.