Making grilled lolot leaves this way of a young mother in Hanoi, you can wrap it without fear of it bursting, it's crispy and delicious

GĐXH - If you love grilled pork rolls wrapped in lolot leaves but are afraid of the packaging being easy to burst, oil splatter when fried, and quickly becoming soggy when cooled, then try this secret right away.

Cha la lot - a rustic dish but "you can eat it forever and never get bored"

In the Vietnamese culinary treasure, grilled pork with betel leaves is one of the familiar dishes, often appearing on family dinner tables. The fatty taste of minced meat combined with the characteristic aroma of betel leaves makes this dish both rustic and attractive. However, many women complain that when frying the pork, it often bursts easily, oil splatters everywhere, and especially when cooled, it quickly becomes soggy, losing its delicious crispness.

To solve these inconveniences, Ms. Thuy Dang ( Hanoi ) shared a great secret to help the grilled pork roll with betel leaves be both crispy and firm, and still retain its deliciousness for a long time. This sharing immediately received the attention and testing of many members in the cooking community.

The secret to making crispy, firm grilled lolot leaves

The special thing about Ms. Thuy's method is the outer layer. Instead of just wrapping the filling in betel leaves like the traditional way, she rolls an extra layer of spring roll (or thin rice paper) on the outside. This method makes the spring roll easy to roll, does not worry about it falling apart when fried, and creates a crispy shell until the last piece.

Not only that, Ms. Thuy also revealed that with this wrapping method, you can completely prepare the sausage in advance and store it in the refrigerator. The next day, just take it out to fry again or put it in an air fryer to have a batch of crispy sausage that is just as delicious as when you first made it. This is a great advantage, especially suitable for busy people.

Crispy and delicious grilled lolot leaves under the skillful hands of Ms. Dang Thuy.

Ingredients for making grilled pork rolls with betel leaves are simple and easy to find.

To make grilled lolot leaves in Ms. Thuy's way, you only need to prepare familiar ingredients:

- Minced pork with a little fat to make the dish soft and sweet

- A handful of washed betel leaves

- Dried onions, green onions, and some basic spices like fish sauce, pepper, seasoning powder.

- A thin layer of spring roll will be the highlight to make the crust crispier

The ingredients to make grilled pork rolls with betel leaves are also very simple, not fussy at all.

Tip: If you want the filling to be stickier and fluffier, you can add an egg. After mixing the filling, let it sit in the fridge for about 15 minutes before wrapping. This will add more flavor and make it easier to prepare.

How to make crispy grilled lolot leaves

After preparing the ingredients, wrapping the patties is an important step. Ms. Thuy places a spring roll, arranges 1-2 betel leaves on top, then puts the meat filling in and spreads it thinly. Then, she folds it into three and flattens it so that the patties can be fried easily and keep their shape.

When frying, heat the oil, then add the patties and fry until golden brown on both sides. For those who want to reduce the amount of oil, you can brush a thin layer of oil on the surface of the patties and put them in an air fryer, set to 180°C for 10-12 minutes, flipping once so that the patties are golden brown. This method is quick, healthy and still ensures crispiness.

When frying grilled pork rolls wrapped in betel leaves, be careful to fry them over medium heat to avoid burning the skin.

Irresistibly attractive finished product

The finished product is a crispy golden outer layer of grilled lolot leaves, soft and sweet inside, exuding the fragrant aroma of lolot leaves. When eaten with sweet and sour fish sauce, a little pickled cucumber or rolled with raw vegetables, it is truly "eating one bite makes you want ten more".

Not only delicious, grilled pork rolls also bring a cozy, close feeling, reminiscent of the taste of traditional family meals.

The finished product is crispy and delicious grilled lolot leaves.

Cha la lot is a simple, familiar dish, but through the skillful hands and secret of Ms. Thuy Dang (Hanoi), it becomes more special: crispy, fragrant, and does not get soggy after a long time. This is not only a recipe, but also a way for women to love cooking more, turning family meals into complete moments. Because sometimes, happiness is not far away, but lies right in a hot tray of rice with crispy cha la lot.

Source: https://giadinh.suckhoedoisong.vn/lam-cha-la-lot-theo-cach-nay-cua-me-tre-ha-thanh-goi-khong-so-bung-an-gion-rom-rop-ngon-o-me-ly-172250813163819827.htm