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In a bowl, combine the beef with one of the seasoning options and cornstarch. Use your fingers to mix well. Set aside to marinate while you prepare the leaves.
Use scissors or your fingers to detach the leaves from their center stems. Make sure to keep the leaf stem attached to the leaf.
To make the rolls, put a leaf on your work surface, matted side up. Take a bit of meat (about 2 tablespoons) and use your hand to shape it into a small sausage of sorts. Place the meat on the leaf, about ⅓ of the way below the pointy tip. Then roll up the meat in the leaf and use the little stem to seal it up. Place the finished roll on a foil-lined baking sheet. Repeat with the remaining leaves until all the beef is used. Rub a bit of oil on each roll when all of them are done.
To cook, position an oven rack on the top third of the oven and preheat to broil. Slip the baking sheet into the oven and broil for 6 to 8 minutes, turning them frequently to cook evenly and prevent too much charring of the leaf.
Transfer to a plate and serve with the dipping sauce.