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