Lolot minced beef rolls

Ingredients for 2 servings:

• 250 g minced meat (beef)
• 1 garlic clove(s)
• 2 spring onions, finely chopped
• 1 chili pepper(s), finely chopped
• 2 tbsp fish sauce
• 1 mandarin orange(s), (organic), peel and juice
• 2 stalks of lemongrass, finely chopped
• 1 bunch of leaves (Lolot-, Vietnamese lá lô´t)
• Pepper, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Vietnamese “dolmades” with lolot leaves (Piper lolot)

The lolot leaves are washed, spread out on kitchen paper, and dried. The tangerine is finely grated or peeled (do not grate or peel the white part of the peel) and pureed with the juice in a blender. Then it is added to the meat mixture with the remaining ingredients. The mixture is mixed thoroughly. The lolot leaves are placed on a board with the shiny side down and the stem end towards the cook. Place about a teaspoon of the meat mixture on the stem end of each one, roll them halfway, fold in the sides, and roll them up completely into rolls. Three or four of the rolls are placed on each satay skewer. They are grilled on the grill (or under an electric grill) for five minutes on each side. If you can find fresh lolot leaves at an Asian store, this recipe is worth trying as a side dish for an Asian buffet.