1. Very finely chop the soft part of the lemongrass, the garlic and the shallots and knead well with the minced beef, fish sauce, sugar and pepper; rest for 15 minutes.
2. Wash the betel leaves, pat dry and trim the stems to 1 cm.
3. Place each leaf shiny side down, put a heaped teaspoon of filling at the wide end and roll into a finger-thick log; secure the end with the stem or lay it seam side down.
4. Brush the rolls with oil and cook on a hot grill or griddle pan for 6-8 minutes, turning, until the leaves are crisp and the meat is cooked through.
5. Meanwhile slice the spring onions and pour over 1 tbsp hot oil; toast and roughly chop the peanuts.
6. Pile the rolls on a platter, drizzle with the spring onion oil, sprinkle with peanuts and serve with rice noodles, lettuce and fish sauce dip (nước chấm).
Tip: Betel leaf gives a peppery, smoky aroma and smells wonderful as it cooks. If you can't find betel leaves, the best substitute is shiso or perilla, and vine leaves as a last resort.
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