Stuffed Vine Leaves – Asia Snacks

Soak vine leaves in cold water, then the leaves separate better. Boil water in a large saucepan and cook the leaves in it for 8-10 minutes. Remove and cool in cold water.

Rinse long grain rice and cook according to package directions. Drain and cool.

Coarsely chop peanut kernels. Clean lemongrass, chop finely.

Rinse beef, rub dry and cut into very small cubes. Rinse lemon with hot water, dry and grate peel. Peel onion and garlic and finely dice both.

Heat 1 tbsp oil in a frying pan and sauté onion until translucent, add meat and brown. Add remaining ingredients and sauté. Drain vine leaves and dry with kitchen paper. Form 2 tsp of filling on each wide side above stem base. Fold the two sides up a tiny bit over the filling, then roll up toward the tip. Brush with remaining peanut oil Tip To serve: soy sauce, ketjap manis, sweet and sour chili sauce or peanut sauce.

Nutritional values per unit about 40 Kcal , 2 g fat

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