Grilled Wild Betel Leaves (Cuốn Lá Lốt)
This Vietnamese-inspired dish consists of grilled betel leaves filled with tofu, mushrooms, lemongrass, shallots, and garlic. Served with a delicious pineapple dipping sauce!
Ingredients
Rolls
- 14 ounces firm tofu or vegan ground meat
- 2 tbsp dry minced wood ear mushrooms
- 1 shallot minced
- 1 clove of garlic minced
- 1 and 1/2 tbsp finely chopped lemongrass
- 1 tbsp vegan oyster sauce
- 1 tsp sugar
- 1/2 tsp soy sauce
- 1/8 tsp salt
- 1/8 tsp ground black pepper
- 1/8 tsp five-spice powder
- 9 large fresh wild betel leaves
- 3 tbsp roasted peanuts roughly chopped
- Optional: cucumber slices, rice noodles, cilantro, rice paper
Dipping Sauce
- 1 tbsp oil
- 2 tbsp minced lemongrass
- 1 clove of garlic minced
- 1 Thai chili minced, optional
- 1/4 cup soybean paste
- 1/2 cup finely chopped pineapple
- 1 tbsp fermented tofu (chao)
- 2 tbsp water
Instructions
Rolls
- Soak the dry wood ear mushrooms in hot water for 2-3 minutes. Rinse and drain very well. Mince the mushrooms and set aside.
- Drain the tofu very well and finely crumble it in a bowl. Add the minced mushrooms, shallot, garlic, lemongrass, vegan oyster sauce, sugar, soy sauce, salt, ground black pepper, and five-spice powder.
- Using a spoon, mix the tofu with the seasonings until fully combined. Taste and adjust saltiness if needed.
- To roll: Lay a betel leaf on a working surface or cutting board, shiny face down. Place a heaping tablespoon of the tofu filling on the bottom of the leaf and shape it into a cylinder. Fold the sides of the leaf over the tofu filling and roll it up tightly.
- Thread the roll on a small skewer and repeat with the remaining leaves and filling.
- To cook: Heat a couple of tablespoons of oil in a large skillet over medium heat. Once hot, add the skewers and cook for 3-4 minutes, or until golden brown and slightly charred. Flip the skewers and cook for another 3-4 minutes on the other side.
- Top with roasted peanuts and serve warm or at room temperature. You can serve as is or rolled in rice paper with cucumber slices, rice noodles, pineapple, and cilantro.
Dipping Sauce
- Heat the oil in a skillet over medium heat. Once hot, add the lemongrass, garlic, and chili. Sauté for 2-3 minutes, or until fragrant. Keep an eye on it. You don't want to burn the lemongrass.
- Next, pour in the soybean paste, chopped pineapple, fermented tofu, and the water to dilute. Let simmer for 1-2 minutes and remove from heat. Taste the sauce. If it's too thick or too salty, dilute it with more water.