Bo Bia (Chinese Sausage Spring Rolls)

Bo Bia

Soak dried shrimp for 10 minutes in a bowl of water.

Boil the Chinese sausage to cook them through. Add 2 tbsp of water and Chinese sausage to a small pan. Bring water to a simmer. Cover and simmer for 10 minutes until they are cooked through. Slice them thinly and set aside. You want to cut them diagonally so you get nice long thin strips.

Next make your jicama filling. Saute garlic and dried shrimp over medium heat for 1-2 minutes. Add the jicama and saute for 2 minutes. Next add the carrots and soy sauce and saute for another 3-5 minutes until the jicama is soft. Add the sesame oil. Stir and remove it from the heat. Set aside.

Lastly, cook your eggs. Whisk eggs. Pour eggs into a large pan in a thin layer. Add the salt. Cook for 30 seconds on one side until it is cooked through. Flip over and cook the other side. Once done cooking, let it cool for a few minutes before slicing them into thin strips. Set aside.

Now it’s time to make your spring rolls! Hydrate rice paper in warm water and lay on a flat surface. Add some of the jicama, egg strips, Chinese sausage, and Thai basil to the bottom half of the rice paper (see picture above for reference). Tightly roll 1-2 times. Fold the ends over the roll so it looks like an open envelope. Roll it the rest of the way until you have a perfect spring roll. Repeat this process until you run out of filling or rice paper.

Serve with hoison dipping sauce (instructions below).

Vietnamese Peanut Sauce

Saute garlic for 30 seconds over medium heat until soft.

Add hoison sauce and peanut butter. Stir and cook for 30 seconds.

Mix the water and corn starch together and add it to the sauce. Stir and cook for 1 minute until it thickens. Eyeball the consistency so it is as thick or thin you like. If it is too thin, let it cook a bit more. If it is too thick, add more water.

Top with a bit of sriracha and some peanuts before serving.