Mix the ground meat with shallots, minced lemongrass, soy sauce, sugar, vegetable oil, five-spice powder, and black pepper.

Wash the betel leaves and pat them completely dry. (Frozen leaves may not be as fresh.)

Place some of the meat mixture at the base of each leaf.

Roll up the leaf with the meat inside, then secure with a toothpick or bamboo skewer.

Preheat the oven to 350°F (180°C) for 10 minutes. Arrange the rolls on a baking tray, brush both sides lightly with vegetable oil, and bake for 15–20 minutes. Once cooked, sprinkle with roasted peanuts and scallion oil before serving.