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

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.

Mince ⅓ of the wild 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.

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.

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.

When the rolls are evenly cooked on all sides, transfer them to a plate lined with paper towels.

Arrange the rolls on a serving plate and serve them with your favorite dipping sauce. Enjoy!

Spice Level:

Allergens