Delicious fried spring rolls wrapped in betel leaves.

Hello everyone. Today I'll share a home dish. It's fast, crispy, and delicious. It's beef and betel leaves. Great with rice or with noodles. I'll show the dipping sauce too. To make it taste great with noodles. So let's get started now. To make the meat and betel leaves. Get 200 g of ground pork. And 200 g of ground beef. If no beef, you can use shrimp. Lemongrass, lime, 15 leaves, shallots, green onions. Now let's mince the shallots. Crush them first to release the aroma so the meat smells better. After mincing, take half the lemongrass. Slice it thin, then mince it too. The finer you mince it, the better. Mince it really, really well. The shallots and lemongrass are minced. Now, I'll go ahead and mince the betel leaves. I'll slice these leaves, then mince them. Mince them moderately, not too fine. These 15 leaves weigh 15 grams. You can add more leaves for extra aroma. With the leaves minced, I'll continue now. Add 200 g of twice ground pork. And 200 g of ground beef. No beef? Use 200 g of minced shrimp. Now add 1 tsp of oyster sauce. This spoon measures 7 g. 1 tsp of soy sauce is 5 g. 1 tsp of sugar is 5 g. 1 tsp of seasoning is 4 g. Add pepper, sesame oil, MSG, and the leaves. Add a splash of lime juice to tenderize it. If using shrimp, skip the lime juice. Add half of the minced shallots and lemongrass. For the rest, add ice water and squeeze it. I add ice to draw out the aromatic oils. I'll add it to the meat to make it smell fragrant. If I add all the minced shallots, it's fragrant but too gritty. I use ice water to keep the meat firm, chewy, and good. Regular water will make the meat fall apart and taste bad. When making sausage, use ice water to keep it firm and chewy. Adding ice to the meat helps when you store it longer. Even if kept in the freezer, it won't dry out when fried. I'll slap the meat a few times until it's stretchy like this. I'm slapping it to make it chewy and fragrant. Now, I'm going to wrap it right away. For this amount of meat, I'll use 1 pack of rice paper. There aren't many sheets in this pack. This rice paper is a bit thin. So, I'll use 2 layers of rice paper. If you're using thick rice paper, just use 1 sheet. Now, I'll take an ice cube. I'll rub it evenly over the rice paper. I rub ice on it so the rice paper gets sticky. It binds the layers together and sticks to the meat. This way, it won't peel apart when I fry it. The meat and rice paper will stick together. And remember to use 2 layers of paper. I use an ice cube to rub it. It keeps the rice paper crispy longer. You can use water if you prefer, though. But the paper won't stay as crispy. Add about 1 tablespoon of meat. Then spread it out evenly, okay? You can use a knife to press it down to make it flatter if you want. Or use your hands like I do, press it flat. Then fold it over, about 2 or 3 layers. This keeps it thick so the meat stays moist. Crispy outside, juicy meat inside. That's it. You can prepare these ahead. Store them in the freezer, fry when needed. No thawing needed, it's quick to make and fry. When freezing, remember to use parchment paper. Put a sheet between each roll so they don't stick. And it keeps the rolls from drying out too. I'll just keep going like this until I'm all done. These rolls go great with fish sauce or fermented sauce. Next, I'll show you how to mix the fish sauce. Start with half a cup of boiled water. With half a cup of water, add 2 tablespoons of fish sauce. The fish sauce should be double the amount of sugar. 1 heaping tablespoon of granulated sugar. The sugar should be double the amount of lime. Add half a tablespoon of fresh lime juice. Then add a bit of minced garlic and chili. To make them float, let the sauce cool before adding them. For vermicelli, you can use fermented anchovy sauce. Or fish sauce, they're both delicious. I'll share my fermented sauce recipe in the next video. Now that the sauce is ready, let's fry the rolls. First, add a little oil to the pan, just a thin layer. Use low-medium heat, keep it slightly below medium. Once the oil is hot, fry them, it's really quick. They're simple, fast to make, and fry up quickly. You can prep them ahead and keep them in the freezer. Just grab them from the freezer and fry them straight away. No need to thaw them at all. It's quick and easy, make them ahead for later. Make sure you keep the heat at medium-low. While they fry, you'll smell how good they are. That's it a fried rice paper in betel leaves. It smells absolutely amazing. Once they turn light gold, flip for an even crunch. Flip them three or four times until they're done. When you tap them and hear that crispy sound. And both sides are nice and golden brown. You can take them out of the pan now. If you like extra crunch, just fry a bit more. But for me, this level of crunch is perfect. Drain them on a rack to remove the oil. My betel leaf rolls have cooled down now. They're cool, let me cut one for you to see. See, they're still crispy even after cooling. The rice paper stays crunchy for a long time. The crust is crispy, light, and puffed up. The meat inside isn't dry, it's perfectly cooked. It's so juicy, not dry at all. I added some ice when grinding with shallots. The ice helps the meat stay moist. It's so delicious. My betel leaf rolls are all done. You can swap the beef for shrimp instead. Just mince it and use it, it's tasty too. Look at these rolls I just made, don't they look great? You can eat these rolls with rice or rice noodles. Serve with fish sauce if using noodles. Or pair with anchovy sauce if eating with rice. So tasty, especially the rice paper crust here. It's so crunchy, perfect with anchovy sauce. I'll share my anchovy sauce recipe in a later video. Now, let's all dig in. The crispy outer layer tastes so good. The meat inside is tender, and the betel leaves are so fragrant. It's wonderful, you should try making this at home. And that wraps up my betel leaf rolls recipe. When you make it, remember to add a little ice water. Chop the lemongrass and onions for the meat filling. It makes the meat firm, chewy, and keeps it moist. When rolling, remember to brush the wrappers with ice water. That helps them stay crispy for a long time. When freezing, remember for every single layer. Place a sheet of parchment to keep the meat moist. It also prevents the rolls from sticking together. When frying, remember to use medium-low heat. Don't fry too hot, and flip often for extra crunch. That wraps up my recipe for these meat rolls. I'll see you all again in the next Succo Thompson video.