Sauce
3 tablespoons sugar
3 tablespoons fresh lime juice
1 tablespoon thinly sliced green onions
1 tablespoon fish sauce
2 teaspoons chili-garlic (Sriracha) sauce
Filling
1 pound ground chuck (80% lean)
1/4 cup finely chopped roasted peanuts
1/4 cup thinly sliced green onions
1 tablespoon finely chopped fresh mint
1 teaspoon fish sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
18 small grape leaves in brine, each 4 to 5 inches in diameter, drained and then soaked in water for at least 15 minutes
12 wooden skewers soaked in water for at least 30 minutes
Vegetable or peanut oil
1. In a small bowl, mix the sauce ingredients with 1 tablespoon of water until the sugar is dissolved. Set aside.
2. In a large bowl, combine the ingredients for the filling and stir until evenly mixed.
3. Drain the grape leaves. Place a grape leaf, smooth-side down, on your work surface. With scissors, cut off any protruding stem and discard it. Shape a heaping tablespoon of the filling into a small log and place near the stem end. Fold the stem end of the leaf over the filling. Fold in each side of the leaf, and then roll the filling tightly toward the tip of the leaf. If necessary cut off and discard any excess leaf at the tip. Repeat with the remaining beef filling and grape leaves.
4. Place three rolls side by side. Push a skewer through all the rolls about 1 inch from their ends. Repeat with another skewer parallel to the first one. Double-skewer the remaining rolls. Lightly brush the rolls with vegetable oil on both sides.
5. Grill the rolls over direct medium heat (350ºF to 450ºF), with the lid closed as much as possible, until the filling feels slightly firm when pressed, 6 to 8 minutes, turning occasionally. Serve warm with the dipping sauce.
Makes 6 servings
