Pick the piper lolot leaves from the stalks. Discard the stalks, wash and pat dry the leaves.
In a mixing bowl, add ground beef, ground pork and all other ingredients for the beef rolls (minced lemongrass, shallots, garlic, salt, pepper, soy sauce, fish sauce and olive oil). Mix well to combine. You may want to cook a teaspoon of filling to see if it is seasoned to your liking.
Lay a piper lolot leaf (or two leaves if small) on a clean working surface. Place about a tablespoon of the meat filling on the leaf, form into a small log and then wrap with the leaf.
Thread 2-3 beef rolls onto a toothpick, or more onto a skewer to keep the leaves stay in place.
Place a grill pan over medium heat (or use an outdoor grill). Lightly brush the rolls with oil and once the grill pan is hot, add the beef rolls.
Cook for about a minute, or until the leaves are wilted on the bottom side. Flip and cook the other side. You can remove the toothpicks (or skewers) when the leaves are wilted on both sides.
Grill for several minutes until the filling is cooked through. Rotate the rolls and adjust the heat as needed to avoid charring the leaves too much.
While grilling the rolls, add water, rice vinegar, fish sauce and honey to a small sauce pan over medium heat to make the dipping sauce. Once the sauce starts to simmer, transfer to a bowl and add minced garlic and bird's eye chili. Taste and adjust to your liking.
Serve the beef rolls immediately with dipping sauce, vermicelli noodles, lettuce, herbs and roasted peanuts.