Category
Main Dishes
Servings
40
Ingredients
- 2 lbs ground sirloin
- 3 garlic cloves, minced
- 3 T tomato paste
- 2 T cornstarch
- 2 T soy sauce
- 2 T wine or sherry
- 1 T Asian fish sauce
- 1 T sambal oelek
- 1 T sugar
- Freshly ground black pepper
- 40 jarred brined grape leaves, drained, rinsed and patted dry
- Cooking spray
- Chopped cilantro and whole mint leaves, for garnish
- Lettuce leaves, for wrapping
- ¼ c sugar
-
⅓ c hot water
-
⅓ c Asian fish sauce
- 3 T fresh lime juice
- 3 garlic cloves, minced
- 1 T minced jalapeño
- 1 T finely grated fresh ginger
- 3 T unsalted roasted peanuts, finely chopped
For Nuoc Cham
Directions
To make the beef rolls, in a bowl, combine ground beef with remaining ingredients except grape leaves and peanuts. Cover with plastic wrap and refrigerate for at least 4hours or overnight.
Snip off any stems from the grape leaves. Spread leaves on a work surface. Place 1T beef filling in a small log shape at the stem end of each leaf. Fold sides of each leaf over filling, and then tightly roll up the leaves to form cylinders. Repeat with remaining grape leaves and filling.
To make the nuoc cham, in a bowl, whisk sugar with hot water until dissolved. Whisk in remaining ingredients, except garnishes. Transfer nuoc cham to a serving bowl.
Spray enamel baking with cooking spray. Add beef rolls. Cook at 350°F until firm and just cooked through, about 7 min.
When done, remove rolls and sprinkle cilantro and mint on top. Serve warm with lettuce leaves for wrapping. Serve nuoc cham on the side for dipping.
