The lolot leaf spring roll is loved by many families because of the strong aroma of lolot leaves combined with the delicious and nutritious taste of minced pork, creating an irresistible attraction.
Housewives can refer to simple, time-consuming ways to prepare betel leaf spring rolls to treat family members for a weekend meal.
To make delicious and authentic Northern-style betel leaf spring rolls, housewives need to prepare ingredients including 300g of lean pork shoulder, 30 - 40 fresh betel leaves, 1 dried onion, 2 cloves of garlic, and 5g of dried wood ear mushrooms. In terms of seasoning, you need delicious fish sauce, ground pepper, seasoning and cooking oil.
The step of preliminary processing of ingredients plays an important role in ensuring the flavor and cleanliness of the dish. Lean shoulder meat needs to be preliminarily processed thoroughly before being chopped or ground. Wash piper lolot leaves and drain, then choose about 20-25 beautiful, non-broken leaves to roll the cake, chop the remaining leaves to mix into the meat filling, helping to add a characteristic aroma. Peel dried shallots and garlic, mince. Soak dried wood ear mushrooms in warm water until soft, wash, cut off hard roots and mince.
After preliminary processing, it's time to marinate the meat. Put the minced meat in a large bowl, then add dried shallots, minced garlic, minced wood ear mushrooms and chopped betel leaves. Season with about 1 teaspoon of delicious fish sauce, 1/2 teaspoon of ground pepper and 1 teaspoon of seasoning. Mix all ingredients well, gently squeeze to allow the seasoning to penetrate the meat and let marinate for about 15-20 minutes to help absorb enough flavor.
Spread each betel leaf out onto a clean cutting board surface, place the dark green surface (the outer surface of the leaf) face down. Scoop enough meat, about 1 teaspoon, and put it in the middle of the leaf. Fold the two edges of the leaf next to it inside and slowly roll it tightly. When rolling, it is necessary to tighten the hand slightly to ensure that the last edge of the leaf is at the bottom so that the spring rolls do not burst out when frying.
The frying process of wild betel leaf spring rolls also needs to be noted when waiting for the oil pan to heat up, gently adding each roll of wild betel leaf spring rolls. Fry at medium heat so that wild betel leaf spring rolls cook evenly from the inside out without burning. It is necessary to flip all sides of the rolls until golden brown and have a characteristic aroma. When golden brown, take them out on a plate lined with oil-absorbing paper so that fat does not get back into the wild betel leaf spring rolls.
Cha la lot dish can be eaten with hot rice, vermicelli, or rolled with rice paper and raw vegetables. To enhance the flavor, housewives should prepare a bowl of sweet and sour dipping sauce or chili sauce.
