Beef wrapped in pepper leaves

Ingredients

• 4 tablespoons Vegetable Oil
• 1 1/2 teaspoons Minced Garlic
• 1/2 Yellow Onion, chopped (about 2/3 cup)
• 2 tablespoons Finely Chopped Lemongrass
• 3 tablespoons Chopped Roasted Peanuts
• 1 teaspoon Ground Turmeric
• 2 teaspoon Sugar
• 2 teaspoon Fish Sauce
• 1/4 teaspoon Sea Salt
• 1/2 lb Coarsely Chopped Ground Beef
• 30 Large Pepper Leaves (Betel leaves)
• 4 (6 - 8 inch) Bamboo Skewers

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Preparation

• Heat 2 tablespoons of the oil in a pan over moderate heat. Add the garlic and onion and stir until softened, about 2 minutes.
• Transfer to a bowl. Add the lemongrass, peanuts, turmeric, sugar, fish sauce, salt and ground beef. Mix with a fork until well blended and sticky, about 2 to 3 minutes. Set aside for 30 minutes.
• To make the rolls, place 1 heaping Tbsp of the meat mixture in the center of a pepper leaf. Using your fingers, shape the meat into a cylinder about 2 inches long and 3/4 inch wide.
• Wrap the leaf around the meat but leave the sides open. When done, place the roll seam side down. make the remaining rolls in the same way.
  
• Thread 5 rolls onto each bamboo skewer, positioning the rolls so they touch one another at the seams. Set aside until ready to cook. Heat the remaining 2 tablespoons oil in a large nonstick frying pan over a low heat.
• Add the beef rolls and cook until the meat is done, about 5 to 7 minutes total. Do not overcrowd the pan. Reduce the heat as necessary to keep the leaves from charring.
• Transfer the skewers to a platter. Remove the skewers and serve the rolls with salad and Vietnamese Dipping Sauce.