These little babies are so tasty and are sure to be a massive hit at your next bbq!

You'll Need

500g lamb mince

2 lemongrass stems, white part only, finely chopped

4 spring onions, finely chopped

1/2 bunch coriander roots, finely chopped

1 clove garlic, crushed

1 tsp salt

couple of grinds pepper

2 tbs fish sauce

30 betel leaves or blanched vine leaves

Dipping sauce

Makes ¾ cup

3 tablespoons lime juice

2 tablespoons sugar

½ cup water

2 ½ tablespoons fish sauce

1 or 2 Thai chillis, thinly sliced


Combine all of the ingredients except for the betel or vine leaves in a bowl and allow to infuse for 10 minutes or so.

Lay a betel or vine leaf flat on a board and roll a tablespoon of mixture into a sausage shape and place on the edge of the leaf. Roll up and secure with place on a plate seam side down. Repeat the process until all the mixture is used up.

Pre-heat a bbq or charcoal grill to a medium heat and seal the rolls seam side down, turning to cook evenly for about 5 minutes.

Serve with the dipping sauce.



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