Grilled Vietnamese Beef Wrapped in Grape Leaves (Bo la lot)

• 1 pound Ground Beef
• 2 Tablespoons Lemon Grass, Finely Minced
• 1 teaspoon Curry Powder (optional)
• 1/4 cups Scallions, Finely Minced (can Substitute Onion)
• 2 whole Cloves Of Garlic, Finely Minced
• 1 teaspoon Sugar
• 2 teaspoons Fish Sauce
• 1 teaspoon Oyster Sauce (optional)
• 1/2 teaspoons Salt
• 1 teaspoon Black Pepper
• 1 teaspoon Cornstarch
• 36 whole Grape Leaves (fresh, Frozen Or Jarred)
• Oil, For Brushing On Leaves
• Wooden Or Metal Skewers

1. Wash fresh grape leaves and remove stems, or if you are using jarred leaves, rinse them.
2. Mix lemon grass, curry powder, scallions, garlic, sugar, fish sauce, oyster sauce, salt and pepper, and corn starch.
3. Add ground beef and mix together well.
4. Place leaf matte-side up.
5. Shape approximately 1-2 tablespoons of beef mixture into a sausage shape.
6. Place meat in the center of the top 1/3 of leaf.
7. Fold top of leave over and sides in towards center.
8. Roll up.
9. Place a wooden skewer through middle of wrapped beef.
10. Continue with the remaining leaves and filling.
11. When a skewer has 4-5 rolls on it, put on foil lined baking sheet.
12. Brush leaf-wrapped rolls with a bit of oil.
13. Preheat your broiler.
14. Broil the skewers in the oven, (I prefer this method of cooking, although there are many different ways to cook) about 4 minutes on each side, until outsides of the leaves are slightly shriveled and a bit charred on the outside.
15. (You can also broil or saute them, approximately 4 minutes each side, or until meat is cooked through.)
16. Transfer to a platter and serve warm with traditional Vietnamese dipping sauce, nuoc cham, (super easy and fast to throw together!)

ground beef, lemon grass, curry, scallions, garlic, sugar, fish sauce, oyster sauce, salt, black pepper, cornstarch, grape, skewers

Taken from tastykitchen.com/recipes/appetizers-and-snacks/grilled-vietnamese-beef-wrapped-in-grape-leaves-bo-la-le1bb91t/ (may not work)