Vietnamese Fresh Spring Rolls with Jicama and Egg (Bo Bia)
Vietnamese fresh spring rolls with jicama and egg make fun and refreshing appetizers with plenty of crunchiness and flavors.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 medium shrimp, peeled and deveined ((see recipe notes))
- 8 oz jicama
- 2 medium carrots
- 3 large eggs
- 2 Chinese sausage ((see recipe notes))
- 1/2 teaspoon salt
- 1 teaspoon fish sauce
- rice paper wrappers
- Thai basil
- Cilantro, roughly chopped ((optional))
- cooking oil
- 3 tablespoons hoisin sauce
- 2 tablespoons lime juice
- 2 tablespoons hot water
- crushed roasted peanuts ((unsalted))
Instructions
- 1
Pour boiling water over shrimps and poach for a few minutes until just cooked through. Remove shrimps from water, pat dry. Transfer to a food chopper/processor and process into small pieces.
- 2
In a pan over medium - medium high heat, add 1 teaspoon of oil and toast shrimp pieces for 5-6 minutes, until they are firm to your liking. Add fish sauce, mix well and then transfer to a clean bowl.
- 3
Peel and julienne jicama and carrots. In a pan over medium - medium high heat, add 1 teaspoon of oil and saute jicama and carrots. Season with salt to your liking. Saute for about 4-5 minutes or until they are softened enough to lose their raw taste while still crunchy. Transfer to a plate.
- 4
Crack eggs into a bowl and beat well. Pour the beaten egg into a pan over medium heat, cook and flip once. Transfer to a clean cutting board. When the egg omelette is cool enough to handle, roll and slice into thin strips.
- 5
In a pan over medium heat, add Chinese sausage and cook until it is heated all the way through. Transfer to a cutting board and cut into thin slices on the diagonal. Or you can slice first and cook. Be careful since they can burn.
- 6
Dip rice paper wrapper into room-temperature water for 2-3 seconds and then lay flat on a clean plate or working surface.
- 7
Spread a few slices of Chinese sausage and Thai basil leaves on the rice paper wrapper. Then spread egg strips, jicama and carrot, shrimp and cilantro over them.
- 8
Fold the top part of the wrapper near you over the filling, fold left and right corners over the filling, and then roll it up away from you. Place on a serving plate, seam side down. Repeat with remaining filling and wrappers. Serve with dipping sauce.
- 9
Pour hot water over hoisin sauce, whisk to combine and then add lime juice, mix well. Top with crushed peanuts.