Wash the betel leaves thoroughly and let them drain. Set aside the large, even-sized leaves for wrapping. Finely chop the remaining leaves to mix with the meat.

In a bowl, combine the ground beef, ground pork, finely chopped shallots, chicken bouillon powder, MSG, sugar, and black pepper. Mix all the ingredients well and let sit for about 5 minutes to absorb the flavors.

Heat oil in a skillet over medium heat. When the oil is hot, add the beef rolls.

Cook on low heat so the beef cooks evenly. Once both sides are browned, remove and drain on paper towels. Serve on a plate with rice or vermicelli noodles.