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Pork Rolls In Wild Betel Leaves Recipe

Chả Thịt Cuốn Lá Lốt Recipe (Pork Rolls In Wild Betel Leaves)

Chả thịt cuốn lá lốt is a wonderful Vietnamese recipe that combines the unique aroma of betel leaves and spice-infused minced pork. Let's give it a try now!
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Course: Appetizers
Cuisine: Vietnamese
Keyword: Chả Thịt Cuốn Lá Lốt, Vietnamese Pork Rolls In Wild Betel Leaves
Level of Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 240kcal

Equipment

  • Pan
  • Tongs
  • Chopping Board
  • Knife

Ingredients

  • 12.5 ounces ground pork
  • 0.7 ounces wild betel leaves
  • 0.7 ounces dried wood ear mushrooms
  • 1 teaspoon brown sugar
  • 1 teaspoon soup powder
  • 1 teaspoon pepper
  • Vegetable oil
US Customary - Metric

Instructions 

  • Soak the wood ear mushrooms in warm water for 15 to 20 minutes.
    Wash the wild betel leaves and let them dry. Once the mushrooms have softened, mince them.
    Wash The Wild Betel
  • Mince ⅓ of the wild betel leaves.
    Cut Betel Leaves
  • Combine the wood ear mushrooms and minced leaves with the ground pork. Season it with brown sugar, soup powder, and pepper. Mix well.
    Mix Ingredient Well
  • Lay a betel leaf on the chopping board, glossy side facing down. Spoon the pork filling onto the leaf and carefully roll it up.
    Use the leaf stem to secure the roll.
    Make The Pork Rolls
  • Pour a moderate amount of oil into a heated pan. Add the rolls and fry them on medium-low heat for 5 to 10 minutes or until the leaves darken and stick to the filling.
    Fry The Rolls
  • When the rolls are evenly cooked on all sides, transfer them to a plate lined with paper towels.
    Transfer Them To A Plate
  • Arrange the rolls on a serving plate and serve them with your favorite dipping sauce. Enjoy!
    Pork Rolls

Video

Notes

  • The total time is based on 4 servings.
  • Besides pork, you can also use ground beef mixed with minced onion for the filling.
  • Adding tofu or egg yolks to the filling are great ways to improve the taste and texture.
  • If you have trouble sealing the rolls using the leaf stems, you can use a toothpick instead.
  • For crisper rolls, fry them for 10 to 15 minutes on medium heat or until the leaves turn golden brown.
  • Make sure that the leaves have dried completely before rolling them, as wet leaves will cause oil splattering during frying.

Nutrition

Calories: 240kcal | Carbohydrates: 2g | Protein: 15g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 64mg | Sodium: 50mg | Potassium: 262mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg