Betel leaf is one of the familiar and commonly used vegetables in daily meals. It is an ingredient used to treat diseases such as numbness, coldness, low limbs, and to treat digestive disorders, joint pain or headache, toothache…
With this ingredient, you can make many delicious dishes such as beef wrapped in betel leaf, stir-fried eggplant with betel leaf, stir-fried pork belly with betel leaf, stir-fried clams with betel leaf, fried eggs with betel leaf, stir-fried buffalo with betel leaf… Let’s learn how to make betel leaf rolls with a simple, easy-to-make, and easy-to-eat recipe from Phụ Nữ Today.
1. Ingredients for betel leaf rolls
– Betel leaves
– Pork: 70% evenly lean bacon and 30% tender shoulder meat
– Dried shallots
– Seasonings: Sugar, cooking wine, fish sauce, cooking oil, bouillon powder, ground pepper
2. How to make betel leaf rolls
Step 1: Prepare the ingredients
– After buying betel leaves, they will be washed under the water tap and soaked in salt water for about 10 minutes to remove dirt and worms. Then take out the betel leaves and let them dry.
– Clean the pork, soak it in salt water to remove the characteristic smell and chop it finely.
– Peel and clean the dried shallots and chop them finely.
Step 2: Mix the filling
– Put the finely chopped pork into a large bowl, then add 1 teaspoon of white sugar, 1 teaspoon of cooking wine, 2 teaspoons of fish sauce, 1 teaspoon of bouillon powder, 1/2 teaspoon of ground pepper, and the finely chopped dried shallots.
– Mix all the ingredients well to make a flavorful filling for betel leaf rolls.
Step 3: Fry the betel leaf rolls
– Fold the tip and stem of the betel leaf into a rectangular shape, then gradually add the filling and roll it up.
– Depending on personal preference, you can either roll all the filling first and then fry, or fry as you roll.
– Place a pan on the stove, add enough cooking oil to cover 1/3 of the betel leaf roll, then heat it up. Set the heat to medium.
– Then fry the betel leaf rolls until they are firm inside.
– When the betel leaf rolls are cooked inside, turn up the heat slightly to make the outside crispy. However, be careful not to let the leaves turn brown.
After being cooked, the betel leaf rolls have a very attractive aroma and a “catchy” appearance. When eating, you will feel the sweet and tender filling inside the crispy outside. You can enjoy betel leaf rolls with vermicelli or hot rice.
3. Notes when making betel leaf rolls
– When mixing the filling for betel leaf rolls, add a little cooking wine to the pork so that after frying, the betel leaf rolls turn golden on both ends.
– Avoid putting too little cooking oil in the pan as this will cause the betel leaf rolls to burn quickly on the outside while the inside is not fully cooked.
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