Bò Bía - Vietnamese Spring Rolls With Chinese Sausage, Jicama, Carrot, Egg
This makes about 8-10 rolls, depending on size. This recipe easily doubles.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3-4 tbsp dried shrimp
- 1/2 lb jicama (jullienne)
- 1 small carrot (juilliend)
- 2 tsp salt
- 3 Chinese sausages (lạp xưởng - I like the Kam Yen Jan brand)
- 2 large eggs
- 2-3 leaves of red leaf lettuce
- 1 package rice paper (bánh tráng - I used 22 cm)
- 1 garlic clove (finely chopped)
- 1/2 tsp oil
- 2 tbsp hoisin sauce
- 2 tbsp water (more or less, to desired thickness)
- 1 tsp sugar
- crushed peanuts
- Sambal Oelek chili paste
Instructions
- 1
Bò Bía Rolls
- 2
Soak dried shrimp in warm water for 2 hours, or overnight in the fridge
- 3
Peel and julienne jicama and carrot, add to pot with 2 tsp salt and 1 cup water. Bring to a boil on high, then reduce to very low boil for about 15 minutes or until soft but slightly crunchy.
- 4
Whisk eggs to combine. Make a thin omelette in a non-stick pan on medium heat. Split into 2 batches if necessary. Roll up and cut into ribbons.
- 5
Slice Chinese sausages on an angle (about 45 degrees) and pan-fry on medium until cooked through (but not burned or shriveled)
- 6
Wash and prep the vegetables.
- 7
Dip rice paper into a plate of warm water for about four seconds to soften. It will soften more after you remove it from the water.
- 8
Assemble ingredients (as shown above) with a little bit of each ingredient.
- 9
Dipping Sauce
- 10
Heat minced garlic in a pan with oil until it starts to brown
- 11
Meanwhile, in a bowl, mix hoisin sauce, water, and sugar
- 12
When garlic is ready, pour the hoisin mixture into the pan and heat just until just boiling. Remove from pan, top with crushed peanuts and chili paste