Lolot Beef Rolls

Summary

Prep Time	30 mins
Cook Time	10 mins
Total Time	40 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

250 g minced meat, (round beef)
1 clove garlic
2 spring onions, finely chopped
1 chilli pepper (s), finely chopped
2 tablespoon fish sauce
1 mandarine (s), (organic), which the peel and the juice
2 stalks lemongrass, finely chopped
1 bunch leaves, (Lolot-, Vietnamese lá lô´t)
Pepper, freshly ground

Instructions

The lolot leaves are washed and spread out on kitchen paper and dried. The tangerine is finely grated or peeled (do not rub or peel the white of the skin) and pureed with the juice in a blender. Then it goes into the meat batter with the other ingredients. This is worked through well.
The lolot leaves are placed on a board with the shiny side down and with the stem end facing the cook, about a teaspoon of the meat mixture is placed on the stem end, half rolled up, the sides folded in and completely rolled up into rolls. Three or four of the rolls are placed on a satay skewer. On the grill (or under the electric grill) they are grilled for five minutes on each side.
If you can get fresh lolot leaves in an Asian shop, this recipe is worthwhile as a side dish for an Asian buffet.

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