Mix the ground beef with a pinch of seasoned salt and black pepper. Let marinate for 15 minutes.

Wash and dry the betel leaves. Wrap the marinated beef in the leaves and pan-fry until evenly cooked.

To make the dipping sauce: Mix 1 tablespoon sugar with 1/2 cup water (120 ml) until dissolved. Add 1 tablespoon fish sauce (adjust to taste), a squeeze of lime, and half a chili, sliced (adjust for desired spiciness).

Soak the fresh herbs in salted water, rinse, and drain well. Wash and slice the carrot and cucumber into bite-sized pieces. Arrange everything on a platter with the noodles, beef rolls, and dipping sauce. Roll with rice paper and enjoy!