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1
Soak the grape leaves in several changes of water to get rid of the brine flavor.
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2
Separate the leaves and blot dry.
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3
Trim any stems and set aside.
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4
In a medium bowl, combine the beef, shallot, sugar, lemongrass, garlic, and fish sauce.
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5
Mix until well combined.
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6
Cover and refrigerate for 1 hour.
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7
Divide the beef mixture into 32 equal portions (about 1 tablespoon per portion).
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8
Place a grape leaf flat (widest side closest to you) on a clean kitchen towel.
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9
Shape 1 meat mixture into a 1 1/2-inch-long sausage and place it horizontally across the wide end of the leaf.
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10
Fold the wide end over the filling once.
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11
Fold the sides in and roll up as you would a spring roll, enclosing the meat.
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12
The roll should be compact and fairly tight.
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13
Repeat to make 32 rolls.
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14
Thread 4 grape leaf rolls on 2 parallel bamboo skewers, leaving space in between the rolls.
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15
Repeat with remaining skewers and rolls.
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16
Brush each roll with vegetable oil.
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17
Heat a grill pan over high heat.
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18
Grill the rolls, flipping them once the oil becomes shiny, until crisp and cooked through, 3 to 4 minutes.
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19
Serve with Sweet, Sour, and Spicy Dipping Sauce.
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20
In a medium bowl, whisk together the sugar, lemon juice, and fish sauce, until the sugar is completely dissolved.
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21
Add the garlic and chiles.
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22
Let stand for 20 minutes before serving.
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23
Store in the refrigerator for up to 1 week.
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24
Cook's note: if you have fish sauce that is a little old but not black, use water to take the intensity of the saltiness down to a palatable level.
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25
Add 1 tablespoon of spring water at a time to the recipe, and keep tasting as you adjust.
