Bo Bia / Chinese Sausage Spring Rolls with Jicama
Some of my most vivid childhood food memories are of sitting at the kitchen table, watching my mom roll up fresh Bò Bía—Vietnamese spring rolls packed with stir-fried jicama, Chinese sausage, and egg. I’d eat one, then another, and then beg for another, always fascinated by the mix of sweet, savory, and crunchy textures. These
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 oz Chinese Sausage (Lap Xuong)
- Rice Paper
- Thai Basil
- 1 Medium Jicama
- 2 Carrots
- 1/2 Cup Dried Shrimp
- 1 tsp Fish Sauce
- 1/2 tsp Sugar
- 2 tbsp Oil
- 4 Eggs
- 1 tsp Fish Sauce
- 1/2 tsp Sugar
- 1 tbsp Oil
Instructions
- 1
Prep:
- 2
Peel and then julienne the jicama and carrots into thin matchsticks
- 3
Soak the dried shrimp in warm water for 10 minutes to rehydrate. Then drain, and throw into a food processor and blend until it turns into a fine mince
- 4
Make the Omelette:
- 5
In a bowl, whisk together eggs and season with fish sauce and sugar
- 6
Heat up oil in a nonstick pan over medium heat, then pour in the egg mixture and swirl to create a thin omelette. Cook on each side for 1-2 minutes or until cooked through. Remove the egg from the pan, let it cool slightly, then slice it into thin strips
- 7
Sauté the Veggies:
- 8
Heat 2 tbsp oil in a large pan over medium heat. Add the dried shrimp and sauté for 1–2 minutes until fragrant
- 9
Add the carrots first, and stir-fry for 1-2 minutes. Then add in jicama and continue to cook for another 4-6 minutes or until slightly softened but still crisp. Season with fish sauce and sugar. Remove from heat and let cool, then slice into ribbons
- 10
Cook the Chinese Sausage:
- 11
Cook Chinese sausage in boiling water for 2-3 minutes
- 12
Remove from the pot and then add to a clean pan on medium-high heat with a little bit of oil to slightly crisp up and caramelize
- 13
Let it cool down slightly before cutting into slices lengthwise
- 14
Assemble the Rolls:
- 15
Dip a sheet of rice paper in cold water and lay it on a clean surface
- 16
Layer with sautéed veggies, egg strips, Chinese sausage, and a few Thai basil leaves
- 17
Roll tightly from the bottom, tuck in the two sides, and finish rolling
- 18
Serve:
- 19
Serve fresh with my peanut sauce and enjoy!