Delicious Vietnamese Betel Leaf Rolls: A Simple and Flavorful Recipe

With the recipe below, your Vietnamese betel leaf pork rolls will turn out more fragrant, beautiful, and flavorful than ever.

Ingredients for Pork Betel Leaf Rolls

• 500 g pork

• 1 chicken egg

• 200 g fresh betel leaves

• 3 shallots

• 200 ml cooking oil

• 1 tablespoon fish sauce

• Common seasonings: a pinch of salt, MSG, ground pepper, and seasoning powder
  
  

How to Fry Betel Leaf Rolls to Perfection

Step 1: Prepare the Ingredients

Wash the pork with diluted salt water to remove odors, then rinse again with clean water and let it drain. Cut the pork into small pieces so it is easier to grind.

Rinse the betel leaves thoroughly. Pick out the large, undamaged leaves for wrapping, and chop the smaller or torn ones to mix into the filling. Peel the shallots and slice them thinly.

To enhance flavor, you may also add a bit of minced garlic or chopped scallions at this stage—this will give the meat mixture a more aromatic base.

Step 2: Grind and Season the Pork Filling

Place the pork into a meat grinder and grind for about 2–3 minutes on high speed until smooth.

Transfer the ground meat to a mixing bowl. Add the egg, chopped betel leaves, sliced shallots, 1 tablespoon seasoning powder, 1 teaspoon MSG, 1 tablespoon fish sauce, and 1 teaspoon ground pepper. Mix until everything is well combined.

Let the mixture marinate for about 15 minutes so the flavors can fully absorb. The longer resting time helps the rolls become richer and more aromatic when cooked.

Tip:
If you prefer a firmer texture, you can add a small spoon of cornstarch. For a juicier filling, add a bit of finely chopped pork fat.

Step 3: Wrap and Fry the Betel Leaf Rolls

Choose large, evenly shaped betel leaves that are neither too young nor too tough. Place the shiny dark-green side down and the lighter side facing up. Scoop about one tablespoon of the meat mixture onto the leaf, spread it gently, then roll tightly from the base of the leaf upward.

Repeat until all the filling is used.

Heat about 200 ml of oil in a pan over medium heat. Once the oil is hot, place the rolls in carefully and fry for about 5 minutes. When one side turns golden and fragrant, flip the rolls and continue frying for another 3–5 minutes.

Tip:
Don’t fry on high heat; the leaves will burn while the inside remains raw. Medium heat ensures the rolls cook evenly and remain beautifully green and glossy.

Step 4: Finished Dish

When the rolls are done, place them on a plate lined with paper towels to absorb excess oil. Arrange them neatly on a serving dish and garnish with cucumber slices or cherry tomatoes to make the presentation more appealing.

Each roll has the natural sweetness of pork blended with the richness of egg and the signature aroma of betel leaves—creating a distinctive flavor that’s both unique and irresistibly delicious.

These betel leaf rolls can be served as a main dish with rice, used as a snack, or enjoyed with dipping sauces like sweet chili sauce or fish sauce with chili and garlic.

Enjoy your delicious homemade betel leaf rolls, and good luck with your cooking!