Go Back
–+ servings
Pork Rolls In Wild Betel Leaves Recipe

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

Pork rolls in wild betel leaves are a wonderful Vietnamese recipe that combines the unique aroma of betel leaves and spice-infused minced pork. Let's give it a try right now!
5 from 1 vote
Print Pin
Course: Appetizers, Side Dish
Cuisine: Vietnamese
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 240kcal

Ingredients

  • 12.5 ounces (350 grams) ground pork
  • 0.7 ounces (20 grams) wild betel leaves
  • 0.7 ounces (20 grams) dried wood ear mushrooms
  • 1 teaspoon brown sugar
  • 1 teaspoon soup powder
  • 1 teaspoon pepper
  • Vegetable oil

Instructions 

  • Soak the wood ear mushrooms in warm water for 15 to 20 minutes.
  • Wash the wild betel leaves and let them dry.
    Wash The Wild Betel
  • Once the mushrooms have softened, mince them.
  • Mince ⅓ of the wild betel leaves.
    Cut Betel Leaves
  • Combine the wood ear mushrooms and minced leaves with the ground pork. Season with brown sugar, soup powder, and pepper. Mix well.
    Mix Ingredient 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.
    Make The Pork Rolls
  • 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.
    Fry The Rolls
  • When the rolls are evenly cooked on all sides, transfer them to a plate lined with paper towels.
    Transfer Them To A Plate
  • Arrange the rolls on a serving plate and serve them with your favorite dipping sauce.
    Pork Rolls

Video

Notes

  • The total time is based on 4 servings of Cha Thit Cuon La Lot.
  • Besides pork, you can also use ground beef mixed with minced onion for the filling.
  • Adding tofu or egg yolks to the filling are great ways to improve the taste and texture.
  • If you have trouble sealing the rolls using the leaf stems, you can use a toothpick instead.
  • For crisper rolls, fry them for 10 to 15 minutes on medium heat or until the leaves turn golden brown.
  • Make sure that the leaves have dried completely before rolling them, as wet leaves will cause oil splattering during frying.

Nutrition

Calories: 240kcal | Carbohydrates: 2g | Protein: 15g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 64mg | Sodium: 50mg | Potassium: 262mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg