Tips for making green betel leaf rolls without turning dark
Lolot leaf patties are an easy dish to make, but not everyone knows how to fry the patties to be green, not dull, and have a delicious flavor.
Lolot leaf rolls are a dish loved by both children and adults and often appear in family meals because they are very easy to make. However, if you are not careful, you will create dark, unattractive and less delicious patties.
Tips for making green betel leaf rolls without turning dark
You need to know the trick to making green betel leaf rolls without turning them dark. (Photo: Formasup)
Lolot leaf rolls are considered successful when the inside is cooked evenly and the crust is crispy but still green, not dull or dark brown. To do so, please follow the instructions below.
Prepare ingredients: 250gr ground pork (should use lean shoulder or pork belly because these parts have fat, frying the patties will not dry out); 20 – 25 lolot leaves (choose leaves that are large and green, not torn); 1 – 2 dried onions; a small handful of green onions (optional). Spices include cooking oil, fish sauce, pepper, MSG, and seasoning powder.
Chopped dried onion. Cut green onion roots, wash and chop. For lolot leaves, choose small leaves, cut into strips, mince and mix with meat to make the filling more fragrant.
Put the ground pork in a large bowl with minced onions, minced lolot leaves and green onions. Season with 1 teaspoon of fish sauce, 1/2 teaspoon of MSG, 2 teaspoons of seasoning powder and 1/2 teaspoon of ground pepper. If the meat you buy is too lean, you can add 2 teaspoons of cooking oil to keep the lolot leaf patty from drying out. Mix the above mixture well and leave for about 15 minutes for the flavors to absorb.
Not everyone knows the trick to making betel leaf patties that are green and not dark. (Photo: Amoretti)
While waiting for the meat to absorb the spices, wash the lolot leaves and blanch them in boiling water for a second, then take them out, soak them in cold water, pat dry before rolling them. This is the secret to making green betel leaf rolls without turning dark.
There are many ways to roll spring rolls with lolot leaves, but rolling them in a cylindrical shape is still the traditional way that people use the most.
To have a beautiful patty, you should leave the green leaf side out, add the meat, fold the two edges of the lolot leaf and roll it up. When fried, the patties will have a green color that looks very attractive.
Put cooking oil in the pan, just enough oil to coat the surface of the pan, not too much. Let the oil heat up and then put the lolot leaf rolls in to fry. Initially, you should adjust the temperature a bit to shape the patties and let the water in the filling evaporate, helping the lolot leaf patties not become watery. After the underside of the patty is firm, lower the temperature so that the filling is cooked without the outer leaves burning to a golden brown.
When you see the guise leaf wrapped around the outside thinning and sticking close to the filling, slightly scorched, take it out, drain the oil and enjoy.
Finished product requirements: Each piece of betel leaf patty is green on the outside, soft and sweet meat inside, with a very attractive aroma of betel leaves. This dish is eaten with white rice, dipped in fish sauce or sweet and sour fish sauce, it will be very delicious for rice.
The lolot leaf rolls are green on the outside, the meat is soft and sweet on the inside, and the aroma of the lolot leaves is very attractive. (Photo: TasteAtlas)
How to make beef rolls with betel leaves
Ingredients: 200gr ground beef, 100gr ground pork (half lean, half fat), 20-30 medium-sized lolot leaves; purple onions, green onions, salt, pepper, fish sauce, sugar, cooking oil.
Marinate ground pork, ground beef with 1 teaspoon of soup powder, 2 teaspoons of fish sauce, 1 teaspoon of sugar, chopped purple onion, and green onion, leave for about 30 minutes.
Wash the lolot leaves and drain. Put a spoonful of meat on the back of the lolot leaf, spread it evenly and roll it tightly, using the stem end to pin it firmly. Use a bamboo skewer or toothpick to pierce the lolot leaf rolls.
Place a non-stick pan on the stove, spread a thin layer of cooking oil on the pan, when the oil is hot, place the beef skewers wrapped in betel leaves and fry both sides evenly. When cooked, remove to a plate.
Beef rolled in betel leaves can be eaten with rice. In particular, this dish is eaten with vermicelli, rolled with rice paper, and added with raw vegetables and pickles dipped in fish sauce for even more flavor.
